Finger Millet (రాగులు)

Product Description

Finger millet (Eleusine coracana), also known as ragi in India, wimbi in East Africa, or kodo in other regions, is a small-seeded cereal grain widely grown in arid and semi-arid areas of the world. It is one of the oldest cultivated crops and is highly resilient, thriving in poor soil conditions and with minimal rainfall.

Key Features:

• Nutritional Value: Finger millet is a rich source of calcium, iron, protein, fiber, and various essential amino acids, making it a highly nutritious food. Its high calcium content is especially beneficial for bone health.
• Gluten-Free: It is naturally gluten-free, making it a great dietary option for people with gluten intolerance or celiac disease.
• Health Benefits: Finger millet is known to help in managing diabetes due to its low glycemic index and high fiber content. It’s also beneficial for weight management, controlling cholesterol levels, and improving digestion.

Uses:

• Traditional Foods: In various cultures, finger millet is used to make porridge, bread, flatbreads, and beverages. In South India, it’s often made into ragi dosa, ragi balls, and ragi mudde.
• Fermented Beverages: In parts of Africa, it is fermented to make alcoholic and non-alcoholic beverages.

Recipes

_________________________________________

Dry roast the ragi flour in a pan until it turns aromatic.
Melt the ghee in a separate pan.
Add the roasted ragi flour to the melted ghee and mix well.
Add the grated jaggery and cardamom powder. Mix thoroughly.
Remove from heat and let the mixture cool slightly.
Shape the mixture into small laddoos (balls) using your hands.
Garnish with nuts and raisins.
Store in an airtight container.

Soak the idli rice, urad dal, and fenugreek seeds separately for 4-6 hours.
Grind the soaked urad dal and fenugreek seeds into a smooth batter.
Grind the idli rice coarsely.
Mix the ragi flour with the rice and urad dal batter. Add salt and mix well.
Allow the batter to ferment overnight or for 8-12 hours.
Pour the batter into greased idli molds and steam for 10-15 minutes or until done.
Serve hot with chutney and sambar.

Soak the idli rice, urad dal, and fenugreek seeds separately for 4-6 hours.
Grind the soaked urad dal and fenugreek seeds into a smooth batter.
Grind the idli rice coarsely.
Mix the ragi flour with the rice and urad dal batter. Add salt and mix well.
Allow the batter to ferment overnight or for 8-12 hours.
Pour the batter into greased idli molds and steam for 10-15 minutes or until done.
Serve hot with chutney and sambar.

In a large bowl, mix ragi flour, rice flour, urad dal flour, and salt.
Add water gradually to make a smooth batter. The batter should be of pouring consistency.
Heat a non-stick tawa (griddle) and grease it with a little oil.
Pour a ladleful of batter and spread it in a circular motion to make a thin dosa.
Drizzle a little oil around the edges and cook until the dosa turns crispy.
Flip and cook the other side for a minute.
Serve hot with chutney and sambar.