Reciepe & Goodness of RAAGI or INDIAN MILLET

Hey Achutty

Thank you very must for starting this thread. I had bought a packet of ragi flour recently and was trying to make dosa with my own combination - ragi/rava/wheat flour. It still tastes good. But here there are many more alternatives available for me to try....that is fantastic. Thank you all!

Raagi Malt Mix.

This tastes yummy and i am giving this for my toddler.


Ingredients

Raagi (Finger Millet)- 1 kg
kambu(millet) - 250 g
solam (maize ) -250 g
samba godhumai ( wheat) - 250 g
red rice - 250 g
soya - 250 g
Barley - 50 g
cashewnut - 50 g
almond -50 g
pista - 50 g
peanut - 50 g
elaichi ( if required)
Moong dal (full , green in colour) - 50 g

Dry all the above ingredients in sun. Make it a fine powder.
Raagi malt mix is ready.

Procedure to make Raagi malt

1. Take a cup of water.
2. Add 2 to 3 Tsp of Raagi malt powder.
3. Mix well without any lumps.
4. Heat till it boils.
5. Now add boiled milk(1/4 cup).
6. Add sugar/salt.

You can vary the quantity of milk and water.
You can add milk instead of water in the step 1.

hi,
This is another variation of the porridge specified

Sprouted Ragi 500g dry well in sun after sprouting
Wheat 500g
Pottukadalai(putana dhall) 200g
Moong dhaal 200g
Boiled rice, Corn, Jowar together 100g
Elachi 12-15
Jathikai 1 (small)
Cashew 100g
Badam 200g
Dry dates 100g

Dry roast all the ingredients and grind to a powder
Either u can make porridge with milk and sugar or can mix this powder with jaggery mix grated coconut little ghee and make sathu mavu urundai(elder kids prefer this to Porridge)

If any of u need help pls be free to post the same
Regards
Lalitha

Dear Achutty,
Thanx to you and the other IL members for posting Raagi reciepes,in north india it is not so commonly used but your thread has shed light on its good properties ...
Thanx again .... shall try cooking raagi roti and get back asap.
__________________________________________________ ________________________
cheers
charvi







-

Hi lekha,
happened to view ur post today only.
i will give u the steps. follow it for sprouting for ragi as well as grams too.
1. soak ragi with water for abt 3-4 hrs.
2. remove the soaked water and check whether u have any stones in that ragi(usually stores will mix stones in it).
3. drain it thoroughly and tie this saoked ragi in a cotton cloth.
4. leave it for 9-12 hrs.
5. you can get sprouted ragi if it is done in this way.

Originally Posted by beautifulpictur

Hi Dhivya,

Can you post the method of preparation for sprouted ragi porridge? For preparing sprouts, is the method same as that for grams?

Thanks,
Lekha

Thanks Dhivya.

-Lekha

Achutty .Thanks for starting this thread. I used to prepare porridge. Mix raki flour in water and boil till the raw smell goes. After add oats and cook for minute. Then add milk and sugar. If add buttermilk and salt , that also tastes good.

thank you for this thread. very informative.

Originally Posted by achutty

Dear All

Ragi is used in most parts of India.This is known to have good calcium, iron and good carb that gives good bone strength and stamina by taking this regularly.

RAAGi is gluten free, which is a good news to all those who have problems after taking wheat, or known to have wheat-intolerance. This millet gives you a chance to cook variety apart from Rice.

But the only problem is most of us donot know variety of receipes, Can you contribute at least one Ragi receipe each that you know or prepare?
The only variety I use ragi is to make Ragi Idli and Dosa.

1. Ragi Idli

* 3 cup ragi soak for 2 hrs
* 0.75 cup uridh daal soak for 4-6 hrs
* Grind the above in a blender as normal idli dough
* Add salt and leav over night to fermantise.
* Please note change quantity of ragi and uridh daal according to variety. Practise makes perfect.

2.Ragi Dosa

Above dough by adding chopped chilli, onion, curry leaves, coriander leaves, or any grated vegitables you like and spread on oiled tava like normal dosa

Serve the above two with coconut, tomato, coriander chutneys or even sambhar tastes great.

Looking forward to variety of receipes from all of you. Thank you for your replies and contribution.

Found the below article on the internet , thought it might be useful ...

Nourishing grain Combined with its low cost, ragi makes for a highly affordable source of high-class nutrition RAGI, A.K.A Finger millet and African millet, is a hardy crop that provides high quality nutrition at a low price. The earliest archaeological evidence of its cultivation is from Ethiopia, circa 3000 BC. Ragi arose in Uganda and neighbouring parts of Africa thousands of years ago and spread to India by 1000 BC. Before the introduction of maize, ragi was the staple food crop in southern Africa, and it is still a significant food crop in southern India. One of its main attractions for farmers is that the seeds are small and quick drying and insects cannot live inside them. The seeds can last up to half a century in storage. This makes the crop valuable as a bulwark against famine. Food uses: Throughout the tropics, sprouted ragi seeds are a nutritious and easily digestible food ideal for weaning infants and the elderly. Ground ragi is a base for porridges, puddings and baked foods, and the whole grain is eaten as a popped food. In Indonesia, the whole grain is popular as a vegetable. Ragi flour can be baked into bread and flat breads. In Africa, finger millet is a source of alcohol, especially for making sweet malts. Arake is a finger millet-based alcoholic drink from Ethiopia. Nutrition value: 100 gm of ragi seed provide nearly 370 Calorie, with 88 gm of carbohydrate, 7.6 gm of protein and 1.5 gm of fat. Ragi grain contains more protein, fat and carbohydrate than maize, rice and sorghum. Combined with its low cost, this makes ragi a highly affordable source of high-class nutrition for those doing hard labour. The grain is also rich in important minerals like calcium, phosphorus and iron and in methionine, an essential amino acid that the body must have in the daily diet. Ragi is also a better cereal for diabetics than rice or maize. Ragi is a folk cure for liver ailments, leprosy, measles, pneumonia and other lung ailments. The leaf juice is a medicinal drink for women in labour. RAJIV. M

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