Finger Millet | கேழ்வரகு

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Benefits ragi | Kezhvaragu | Finger Millets | Buy online | Nutrition facts | Recipes

Benefits ragi is gluten-free, cheap and easily accessible. It is recommended for people suffering from a Vitamin D deficiency also from bread to bakes, ragi flour complements almost every recipe.

Kelvaragu in English Finger Millet and Nachni in North India.

Finger millet in Tamil kezhvaragu.

Use the scroll down you know about ragi health benefits, Ragi Nutrition facts, and how to make Ragi Recipes.

Here you can buy online, we deliver at your home with the free delivery option at Coimbatore.

The 11 Amazing Health Benefits Ragi millet are the following:

1. benefits ragi is often included in a new mother’s diet as it improves haemoglobin levels.
2. It is also fed to infants and is one of the healthiest baby foods.
3. The calcium and amino acids in ragi help in tissue repair, improve body metabolism and reduce bad cholesterol.
4. This humble grain is also gluten-free and then a great alternative for those suffering from Celiac disease.
5. Ragi helps in relaxing the nerves and reducing stress because many individuals use it to treat headaches and insomnia.
6. It happens due to the presence of an amino acid called tryptophan that facilitates nerve relaxation.
7. Ragi is a potent source of natural iron for this reason exceedingly beneficial for individuals with low cholesterol levels and anaemia.
8. Apart from dairy products, ragi is another calcium-rich item that also helps strengthen your bones and teeth.
9. Ragi java is blessed with the goodness of dietary fibres for this reason it can be exceedingly helpful in handling irritable bowel syndrome or IBS.
10. The vitamin E and calcium present in Ragi helps due to new and healthy skin and prevent skin damage.
11. It manages hormonal activities and stimulates milk production due to its abundant iron and calcium content.

Ragi Nutrition Facts:

The B complex vitamins – thiamine, riboflavin, niacin and folic acid as well as calcium, magnesium, iron and phosphorus are also found in ample amounts in ragi flour, truly justifying its status as a wholesome breakfast cereal and a superfood.

Ragi Calories – 385

• Total Fat 7% and
• Saturated Fat  3%
• Polyunsaturated Fat 5% and Monounsaturated Fat 2%
• Cholesterol 0% and Sodium 0%
• Total Carbohydrates 25% and Dietary Fiber 14%
• Sugars 2% and Protein 10%

Recipes including Ragi:

Ragi Wheat Dosa:

Ingredients of Ragi Wheat Dosa:

• 1 cup ragi flour and 1 cup wheat flour
• Buttermilk (to mix) and to taste salt

Firstly, Mix the ingredients well & it should be of the thickness of regular dosa batter and keep it overnight and make dosas the next day.

Finally, Serve with a chutney of your choice.

Ragi Mudde:

 The benefits of Ragi Mudde:

• Weight Loss and Do you have that extra flab in your waist?
• Good For Bones and it makes the bones strong.
• Many youngsters suffer from the ill effects of diabetes in recent times.
• Reduces Cholesterol also the amino acids present in ragi can bring down the cholesterol level.

Ingredients of Ragi Mudde:

• 1 Cup Ragi flour and to taste Salt
• Water

How to Make Ragi Mudde:

Firstly, Take a large-mouthed vessel, and add a cup of water to it. Heat till the water boils, and add salt to taste.

Secondly, Mix the ragi in a cup of cold water. Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end) also keep whisking till the mudde (flour dough) becomes smooth and soft without lumps.

Finally, The consistency must be semi-solid like the wheat dough. When serving, wet your hand take it out and make a ball and put it in the middle of a plate and  Pour some sambar around it. Add a spoon of ghee/butter if you wish and serve hot.

Stuffed Ragi Roti Recipe:

Ingredients:

– Dough:

– Ragi flour- 1/2 cup and Whole Wheat Flour- 1/2 cup

– Water- as needed and Salt- As per taste

For Stuffing:

– Bitter gourd (chopped)- 1 tbsp and Fenugreek leaves (chopped)- 2 tbsp

– Spinach (chopped)- 2 tbsp and Cauliflower (grated)- 2 tbsp

– Green chillies (finely chopped)- 1 tsp and Ginger (chopped)- 1/2 tsp

– Salt- As per taste and Oil- 1 tsp

Method:

Prepare the dough:

1. Combine all the ingredients for the dough together also add water and knead soft dough.
2. Divide the dough into the number of rotis you want to make and keep aside.

Prepare the stuffing:

Firstly, mix all the vegetables together with ginger, chillies and salt to prepare a smooth stuffing. Now roll one portion of the divided dough into a circle.
Secondly,  Put some amount of stuffing in the middle of the circle, fold the dough from all sides and seal it and you can use a pinch of oil to seal well.
Thirdly,  Roll it again over some flour and cook it in a hot non-stick pan with ghee or oil.
Finally, Repeat the process with the rest of the divided dough then serve hot.

Ragi and Milk Porridge:

Ingredients:

2 tbsp ragi flour and 1 cup milk

1 tbsp crushed almonds and 2 tsp cardamom powder

½ tbsp honey

Method:

Firstly In a pan, warm the milk on medium flame. Lower the temperature and add the ragi flour, and cardamom powder along with crushed almonds, stirring constantly to avoid lumps. Then Switch off the stove and set it aside.

Secondly, Add honey as per the required taste.

Finally, Consume the ragi and milk porridge for breakfast and pacify IBS and soothe the tummy.

Ragi Halwa:

Ingredients:

¼ cup ragi flour and 7 – 10 whole cashews, broken

2 tsp cardamom powder and 3 tbsp ghee

¼ cup jaggery and 2 cups water

A few pistachios and raisins

Method:

Firstly, In a deep bowl, mix the ragi flour with some water also ensure there are no lumps, pulse it in a mixer 2 – 3 times and set it aside.

Secondly, In a pan, heat jaggery and water on medium flame, until jaggery completely dissolves.

Now, add the ragi flour paste to the jaggery in the pan and keep stirring, to obtain a slightly sticky, puree-like consistency, until the mixture turns thick and deep brown in colour, and then switch off the stove.

Thirdly, Add some ghee to this sweetened ragi mixture and set aside.In another small vessel also heat the remaining ghee on medium flame, transfer the cashews and cardamom powder and cook for a few minutes.

Finally, Switch off the flame, and transfer the fried cashews with cardamom essence into the ragi flour and jaggery paste also Sprinkle some pistachios and raisins, as toppings for the sweetened ragi blend.

lastly, aromatic and delicious ragi halwa is ready to be served also perfect for any festive occasion or just a sumptuous weekend meal.

Ragi Kanji (Sweet and Salty):

Ingredients:
Ragi flour – 1/4 cup
Water – 1 1/2 cups

For Sweet:
Milk – 1/2 cup
Sugar – as per your taste
Cardamom powder – 1 pinch

For Salty:
Buttermilk – 1 cup
Green Chilli – 1 (chopped)
Curry leaves – a few
Mustard seeds – 1/2 teaspoon
Asafoetida – a pinch
Salt – as per your taste

Oil – 1 teaspoon

Method:

Firstly, In a pan, mix water with ragi flour and also ensure there are no lumps. Place the pan on medium heat and bring to a boil while stirring continuously.

Secondly, After the mixture starts to thicken, lower the flame and stir until the flour is cooked well. (About 5 minutes.)

Finally, Split the mixture into 2 equal portions – one for sweet and the other for salty.

For sweet:

Add milk, sugar, and cardamom powder to 1 portion. Mix well and serve hot. You could also replace sugar with jaggery and add some boiled groundnuts to it too.

For salty:

Cool the mixture. Add salt and buttermilk to it. In a small pan, heat oil and temper mustard, asafoetida, green chillies, and curry leaves. Add this tempering to the buttermilk-ragi mixture. Best when served cold.

Ragi Ladoo:

Ingredients:
Ragi flour – 1 cup (roasted)
Jaggery – 1/2 cup (powdered)
Coconut – 1 tablespoon (desiccated)
Ghee – 1/4 cup
Cardamom powder – a pinch

Method:

Firstly, Add roasted ragi flour and ghee to a pan and mix them together for about 5-7 minutes and keep the flame on until the 2 combine well then turn it off.

Secondly, Add cardamom powder and jaggery also the jaggery needs to be added while the mixture is still warm.

Finally, Mix everything well and make ladoos out of it. Serve hot or cold and you could also add some nuts for added crispiness.

 

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