Ragi is known as Mandua in the hill regions and on the central plains of India. In Maharashtra, it is known as Nachni but the English name of the ingredient is Finger millet. Ragi flour does not make a good batter that can rise much, but the addition of eggs or plain buttermilk solves the problem and it looks just like any other pancake or waffle. Here is a recipe for waffles with ragi flour by Chef Vijesh Modi, Sr. Sous Chef, Deltin, Daman.
Waffles can be made in different shapes and sizes, from round to square, to rectangular, to any other shape. But one thing they all have in common is that unique honeycomb surface. The shape comes from cooking the batter in a special "waffle" machine (iron). A Belgian waffle is quite thick with a large grid pattern and deep indentations, while a regular (or standard) waffle is thinner with a smaller grid pattern and therefore have more shallow indentations. The dish can be served at any time of the day. The dish tastes delicious when served with butter and maple syrup or honey, jam, or fruit sauces (blueberry, strawberry, or raspberry).