Ragi Millet Flour (రాగి పిండి)
₹75.00 – ₹120.00
Ragi is rich in calcium and has high fiber content that aids in strengthening of bones and effective digestion. It is considered as the best aid for people suffering from diabetes as it has very low glycemic index. It is also a common baby food in south India.
Product Description
Ragi Millet Flour, also known as Finger Millet Flour, is a versatile and nutritious flour made from the ancient grain, ragi (Eleusine coracana). Ragi is celebrated for its high nutritional value, being rich in calcium, iron, and dietary fiber. It also has a low glycemic index, making it an excellent choice for those managing blood sugar levels.
Description:
Ragi Millet Flour
Ragi Millet Flour is a wholesome and nutrient-dense flour derived from finely ground ragi grains. Known for its rich, earthy flavor and slightly nutty taste, this flour is a staple in traditional and modern kitchens alike. It’s packed with essential minerals such as calcium and iron, making it a great addition to a balanced diet. Ragi is also high in dietary fiber, aiding digestion and promoting overall health.
Ideal for making a variety of dishes, Ragi Millet Flour can be used in baking bread, preparing dosas, rotis, or porridge. Its low glycemic index makes it a favorable choice for those looking to manage blood sugar levels. Whether you’re looking to add a nutritious touch to your meals or explore traditional recipes, Ragi Millet Flour is a versatile and healthful option.
Recipes
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Ragi Malt
Instructions
Take a saucepan and Ragi flour with water. Whisk it until there are no lumps. Heat is not on at this point. Take a saucepan over high heat and continue whisking. Add jaggery or any sweetener of your choice; keep mixing it together. Jaggery will starts dissolving and mixture starts changing the colour. Mixture starts thickening and turning glossy. Refer below images. Turn heat to medium and slowly add milk (if preferred) into it. (Tip – If you wish, skip the milk entirely or simply use non-dairy options. With non-dairy, texture might be slightly different.) Once milk is added, allow it to further cook on medium heat. Stir continuously, so that no lumps are formed. Milk will starts boiling and mixture again starts to thicken. Add your choice of nuts and simmer for couple of minutes. Optionally, you can also add cardamom powder, if preferred.
Ragi Dosa
Ingredients
- 1 cup ragi flour
- 1/2 cup rice flour
- 1/4 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
- Oil or ghee for cooking
Instructions
Soak the Urad Dal: Wash the urad dal and fenugreek seeds thoroughly. Soak them in water for about 4-6 hours or overnight. Prepare the Batter: Drain the soaked urad dal and fenugreek seeds. Grind them into a smooth paste using a blender, adding water as needed. In a large mixing bowl, combine the urad dal paste, ragi flour, and rice flour. Add salt to taste and enough water to make a thin, smooth batter. The consistency should be similar to regular dosa batter. Cover the batter and let it ferment in a warm place for 8-12 hours or overnight. Make the Dosa: Once the batter is fermented, mix it well. If the batter is too thick, you can add a little water to adjust the consistency. Heat a non-stick tawa (griddle) or cast-iron skillet over medium-high heat. Lightly grease the tawa with oil or ghee. Pour a ladleful of batter onto the center of the tawa and spread it out in a circular motion to form a thin dosa. Drizzle a little oil or ghee around the edges and cook until the dosa turns golden brown and crisp. Flip the dosa and cook for another minute if desired. Serve: Remove the dosa from the tawa and serve hot with coconut chutney, sambar, or any chutney of your choice. Enjoy your nutritious and tasty ragi dosa!
Ragi Idly
Ingredients
- 1 cup ragi flour
- 1 cup idli rava
- 1 cup urad dal
- Salt to taste
- Water as needed
Instructions
Soak urad dal for 4-6 hours. Grind it to a smooth batter. Mix ragi flour and idli rava in a large bowl. Combine the urad dal batter with the ragi mixture. Add water to achieve idli batter consistency. Add salt and let it ferment overnight. Pour the batter into greased idli molds and steam for 10-12 minutes. Serve hot with coconut chutney or sambar.
Ragi Ladoo
Ingredients
- 1 cup ragi flour
- 1/2 cup jaggery, grated
- 1/4 cup ghee
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- Nuts and raisins (optional)
Instructions
Heat ghee in a pan and roast ragi flour on low heat until aromatic. Add grated coconut and roast for a few more minutes. Turn off the heat and let it cool slightly. Add jaggery, cardamom powder, nuts, and raisins. Mix well. Shape the mixture into small ladoos. Store in an airtight container.
Additional information
| Weight | 500gms, 1kg |
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