Roti, porridge, dosa, mudde (Ragi ball), Roasted finger millet, payasam – ragi flour can be used in many different ways. The grain is so tiny; it really cannot be polished all that much! Consequently, all the good stuff is retained. Consider this: It has thirty times as much calcium as rice, more than ten times as much fiber and so on.
Refer to the table below
Finger Millet (Ragi) Recipes
The rich, dark hue of Ragi on the plate is divine. A good source of dietary calcium, fibre, this grain is very cooling on a hot day. In most of the recipes calling for ragi flour, you could also use the sprouted and roasted ragi flour, Ragi Huri Hittu as it is called in Kannada.
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