Ragi Waffles with Ghee & Coconut Milk

Ragi waffles are a weekend discovery - the colour is a deep, rich brown that looks deliberate and dramatic, the grid gets genuinely crispy on the outside, and the coconut milk in the batter gives a subtle sweetness that means you can go very light on the honey. They are also everything a boxed waffle mix is not: no refined flour, no mystery ingredients, nothing to feel conflicted about. Ragi atta is one of the most calcium-dense grains available - a waffle made with it contributes more to bone health than anything a commercial mix can claim. For a chocolate sauce that turns these waffles into a proper dessert, the Ragi Chocolate Fudge Sauce is made from the same ragi base and takes 10 minutes.

Ingredients

• 1 cup Earthen Story Ragi Flour Shop ↗
• 1 cup coconut milk (full-fat, from a can)
• 1 egg
• 1 tbsp Earthen Story A2 Gir Cow Bilona Ghee (melted, plus more for the iron) Shop ↗
• 1 tbsp jaggery powder
• ½ tsp baking powder
• ¼ tsp cardamom powder
• Pinch Himalayan pink salt
• Earthen Story Raw Forest Honey - for serving Shop ↗
• Fresh fruit - banana, mango, or berries - for serving

Steps

1. Whisk together ragi flour, baking powder, cardamom, jaggery powder, and salt in a large bowl.
2. In a separate bowl, whisk together coconut milk, egg, and melted ghee.
3. Pour the wet ingredients into the dry and whisk until just combined. A few lumps are fine - over-mixing makes the waffles tough. Let the batter rest for 5 minutes.
4. Preheat your waffle iron and brush or spray lightly with ghee.
5. Pour batter into the waffle iron - fill to about three-quarters capacity. Close and cook for 4 - 5 minutes until the steaming stops and the waffle is deep brown and crispy. Ragi waffles need a full cook - pulling them early leaves them soft and doughy.
6. Serve immediately with a drizzle of raw forest honey (added after the waffle cools slightly to preserve the live enzymes) and fresh fruit.

Key Benefits

• Ragi flour for bone health in a breakfast format Calcium from ragi atta is particularly well absorbed when combined with fat - the coconut milk and A2 bilona ghee in this waffle create exactly that environment. Calcium deficiency is one of the most common micronutrient gaps in Indian diets - ragi flour is one of the most calcium-dense plant foods available and far more effective than a supplement.
• Coconut milk for dairy-free richness Full-fat coconut milk gives these waffles the richness and body that dairy milk provides, with medium-chain fatty acids instead of lactose. Commercial waffle mixes use dried milk solids, emulsifiers, and modified starch to achieve this texture - coconut milk achieves it with a single natural ingredient.
• Raw honey as a live-enzyme topping Added after the waffle cools below 40°C, raw forest honey retains all its antimicrobial enzymes and natural compounds. The combination of ragi, ghee, and raw honey is deeply rooted in traditional Indian sweet preparations - this waffle is a modern format for a very ancient flavour combination.

Explore more recipes like this on our Recipes page, or read our ingredient guides and food knowledge articles in the Discover section.