Homemade Chocolate Cereal using Ragi Flour

(from 1 review)
Homemade Chocolate Cereal using Ragi

Ragi (finger millet ) has not been my favorite for a couple of reasons and this month I have tried my best to start liking it by using it in interesting forms and surprisingly I did like it. I think the one common reason why some people may not be excited about ragi is the dull appearance it lends to the cooked dish. I think that a dish should not only be healthy but it should look good too. So I was thinking of ways to make ragi look more appetizing and came up with this idea.

I usually do not buy sugary cereals. It is always Fiber One and plain old Cheerios. My son likes both. Others which I get occasionally are corn flakes, puffed brown rice, puffed millet and puffed corn. I once tried the cocoa pebbles and felt that it way too sweet. My son keeps asking for chocolate flavored cereal and I keep telling him that I cannot get it because it is not healthy. Finally I got the idea to make my own chocolate cereal.

I decided to mix cocoa powder with ragi flour; sweeten it with maple syrup; form a smooth dough and try to cut out small circles and bake it. After I was done preparing the dough, I was able to roll it out but was not able to remove the circles off the surface. It was sort of sticky. So I decided to score it into diamonds instead and bake it like crackers. Even though I was not able to do exactly what I had planned to but the experiment did end well. My son loved this homemade chocolate cereal. Keeping the recipe I have given as a base one can try this with a variety of flours and come with a lot of healthy variations.

Homemade Chocolate Cereal using Ragi


Homemade Chocolate Cereal Recipe

Prep TimeCook TimeMakes
15 Mins15 MinsApproximately 2 cups.
Homemade Chocolate Cereal using Ragi Flour
5.0 from 1 reviews
Homemade Chocolate Cereal? Yes, it is! Try this low fat, low in sugar cereal and I bet your kids would love it. This is also a 2-in-1 recipe. You can eat it as cereal with some warm milk and touch of maple syrup or eat it by itself as a cracker.
Dry Ingredients:
  • 1/2 cup Ragi (Finger Millet) Flour
  • 1 tablespoon Whole Wheat Flour
  • 1 tablespoon Flax Seed Powder
  • 4 teaspoons Cocoa Powder
Wet Ingredients:
  • 1 teaspoon Vegetable Oil Spread
  • 3 tablespoons Maple Syrup
  • 3 tablespoons Water
  • 1 teaspoon Vanilla Extract
  1. Preheat oven at 375F/190C for 15 minutes. If using a cookie sheet with edges, flip it over (so you get a flat top) and grease it with some oil spread. Or you can use a flat cookie sheet and grease the same. You will be requiring 2 sheets.
  2. Meanwhile combine together the dry and wet ingredients into a smooth dough.
  3. Divide the dough into two equal parts and roll each half directly on the greased cookie sheets. Roll as thin as possible and using a knife/pizza cutter score it into diamonds/squares directly on the cookie sheet; do not separate. Bake for 8-15 minutes. The baking time depends on the thickness of the rolled out dough.
  4. The first set I baked was thicker than the second set. So the first one took approximately 12-13 minutes but the 2nd was done in about 8 minutes itself. You can smell the cocoa and also can see that the pieces around the edges turning sort of black. Keep a watch and remove the pans immediately out of the oven.
  5. The pieces will start coming off while you are removing it from thee sheet. Spread it on a plate or another cool sheet. Once the chocolate squares have cooled completely store it in an airtight container.
How to serve it?
  1. This chocolate cereal is not crispy like the store bought ones. The texture is like that of a cracker. So I would suggest to warm the milk before adding to the cereal so the heat will soften it up and give the right texture. I served this for my son with some warm almond milk and a hint of maple syrup and he loved it. He was asking for more on the same day. He also had it as a snack by itself.
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This ragi chocolate cereal goes to this month’s JFI-Ragi hosted by me and originally started by Indira.

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  1. What a site google has shown me today? – Eggless cooking. I am so thankful. I have landed here in search of innovative ragi recipe after reading about how good Ragi is.

    This recipe of yours is perfect for me for my morning breakfast. I had got bored with what I have been eating and your recipe here is a perfect combo of taste and health. The looks (if I can match) will attract my son too. I so badly want him to start having some ragi.

    Could you please tell me some other recipes which I can prepare using ragi? I will surely try them after this.

    Thanks a million madhuram, both from me and my Son 🙂

    God bless.

    Priya Krishnan

  2. Very very creative madhuram .. Want to try it as a cracker or maybe Thattai for Diwali.. Wanted to know if I add few tbsp a butter should this turn out crunchy & crispy like thattais. Ur input will really help, coz this recipe s rocking & I am looking to make some baked dish or Diwali.

  3. hi love all your recipes. i want to try this one, i would like to know if this recipe doesnt require any baking powder/ salt.
    thank you

  4. […] January 28th, 2010 MadhuramPosted inCookies,Kid’s Baking,Low Fat Baking,Vegan Baking|37 Comments […]

  5. This is such a nice idea for a cereal. I always thought the ragi steamed noodles could be made with cocoa powder and had with milk for breakfast but this baked crackers are quick to use. I bake a ragi cheese and sesame crackers(savory) and i started liking ragi after that 🙂

  6. Wooow!!!Madhuram,,ragi maavula rombhavum healthy aana cereal seithurukeenga paa,,,naan ragi pakoda thaan eppaum seivaen apram ragi kool itha naan kandipa seithu paakanum..

    Thanks Sathya.

  7. This caught my eye because I’m always looking for healthy alternatives for my daughter’s breakfast (she is allergic to eggs). This looks delicious!

  8. Thank you so much for introducing me to this ingredient. I intend to try this out as soon as I can get my hands on some. I’d really like to start incorporating it into my healthy vegan recipe videos. Thanks!

    You’re welcome Heather.

  9. Hi Madhuram!! Super recipe!! Will surely try making this! I would not mind having this for breakfast myself 😉 . What can be used as a substitute for maple syrup?? Please let me know..

    Suma, try honey instead.

  10. Hi Madhuram,

    You have a great blog and super recipies. I just started my own blog. It’s a great way you use raggi. I use it to make dosai.

    Thanks Latha.

  11. Madhu,its GREAT.I love the way you used ragi.I could never ever imagine such a thing.I am tempted to try this with other flours and not just ragi.Lets see what works.Its great again.

  12. Hi Madhuram

    When I first read the title I thought it would be a tedious process and would require baking on both the sides. But you proved me wrong. I will definitely try it probably with white whole wheat flour.

    Thank you once again.

    Yes you can try a couple of healthy variations using multigrain flours.

  13. That surely looks so delicious. I love Ragi in all forms infact atleast one meal either breakfast or dinner, is made up using this seed in our household. Regarding your question on Green Mung and Kala Channa Besan both are available in the Indian store. I buy it from Indian store, but most of my supply is from Mom who sprouts all the three, sun dries and make it into a flour and sends me.

  14. This cocoa cereal looks great! I am not a fan of store bought cereal, this recipe is a keeper. Great inspiration!

  15. Good one Madhu 🙂 Sent you the Ragi entries..lemme know if you need anything else…Will take a gander at your other blog now…


  16. Hi thats a very nice one. very healthy. bookmarked. but please let me know an alternative for maple syrup.

    I think you can try honey, Sayantani.

  17. Very innovative..I too don’t like ragi, rather I have never tasted it..I am not sure if my son would like, I would definitely like to have it. 🙂

  18. That is a great one Madhuram. There is no way my kids will eat anything that looks dark in the middle of milk. It indeed is a very innovative way of using ragi flour. Good job.


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