Ragi, also known as finger millet, is a small-seeded grass that is native to Africa but has been cultivated for centuries in India and other parts of South Asia. It is a staple food in many parts of the world, particularly in areas that experience drought or have poor soil quality, as it is highly resistant to drought and can grow in poor soil conditions.
There are many different recipes that can be made using ragi, but here are three of the best :
Ragi Dosa: Ragi dosa is a traditional South Indian crepe made from ragi flour and rice flour. To make ragi dosa, mix together ragi flour, rice flour, and water to form a thin, smooth batter. Heat a non-stick pan over medium heat and pour a ladleful of the batter onto the pan. Spread the batter out into a thin circle and cook until the dosa is golden brown on both sides. Serve hot with your favorite accompaniment, such as sambar or chutney.
Ragi Idli: Ragi idli is a healthy and nutritious steamed snack made from ragi flour and lentils. To make ragi idli, soak ragi flour and lentils in water for several hours. Grind the soaked mixture into a smooth paste, then add in salt and any desired flavorings such as grated coconut or cumin seeds. Pour the batter into a greased idli steamer and steam for 10-15 minutes, or until the idlis are cooked through. Serve hot with a side of chutney or sambar.
Ragi Mudde: Ragi mudde is a traditional dish from Karnataka, India, made from ragi flour and water. To make ragi mudde, mix together ragi flour and water to form a dough. Divide the dough into small balls and steam them in a steamer or pressure cooker for 10-15 minutes. Serve hot with your favorite accompaniment, such as sambar or curry.
Overall, ragi is a highly nutritious and versatile grain that can be used in a variety of recipes, from savory dishes like ragi dosa and ragi idli, to simple and satisfying dishes like ragi mudde. Whether you are looking for a healthy breakfast option, a tasty snack, or a filling main course, ragi has got you covered.
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