Ragi Flour

In today s growing health.

Ragi flour. It is allowed to dry naturally in sunlight for 5 to 8 hours. Ragi flour is similar in texture as whole wheat flour but has a pale pinkish tinge. Ragi flour recipe or ragi powder recipe. You can use it to make.

Ragi malt is ground and mixed with hot water milk or yogurt to prepare a health drink which is highly nutritious. Ragi flour is made by grinding up the whole ragi grain red millets to get a fine powder. Porridge is perhaps the most common way. This is recipe of instant ragi dosa is quick and made with ragi flour finger millet flour gram flour buttermilk onions ginger spices and coconut.

First ragi is graded and washed. They use it to make ragi puttu which is a breakfast dish. You can store ragi flour in an airtight container for at least 3 months. Preparation of ragi flour.

Ragi flour is a primarily a powder food made out of ragi grain. Ragi flour is one such super grain that has recently ma benefits of ragi. Ragi in kannada is known as finger millet in english ragulu in telugu kezhvaragu or keppai in tamil nachani in marthi and gujarati marwa in bengali nepali mandika in hindi. It is an ideal source of protein for vegetarians.

In the recent years this wonder grain gained popularity due to the high absorbable nutrients in them that are available at an affordable price. Nowadays ragi flour is available in indian stores. Nachni flour is also used to prepare healthy sweets like ragi laddus and ragi halwa on various occasions. Ragi flour is made by drying the ragi cereal in a sun light for a couple of days and grinding to a fine powder it is a quite lengthy and time consuming process.

Ragi dosa are crepes made from ragi flour. Once you add water to it or cook it the colour develops into a deep reddish brown shade. It is then powdered. Before the 1950s whole grains such as barley brown rice amaranth and ragi were staples in our traditional diet after.

Ragi flour is a gluten free flour which is a useful ingredient in a variety of healthy breakfast recipes.