Ragi is well known for its very high nutritious values. Ragi millet resembles with Mustard seed in appearance. Ragi is an excellent source of Calcium and fibre. Also, since Ragi does not contain gluten, it is suitable for people with Gluten allergy. Being low in Glycemic index, Ragi is also suitable for weight control and diabetics.
In India, Ragi is used as a very popular food for infants and toddlers. As well as the in dishes like Ragi Idli, Ragi Dosa and Upma for adults as well.
Ragi is also known as Finger Millet, Madua, Bhav, Nachani, Kezhvaragu, Ragulu
Ragi is well known for its very high nutritious values. Ragi millet resembles with Mustard seed in appearance. Ragi is an excellent source of Calcium and fibre. Also, since Ragi does not contain gluten, it is suitable for people with Gluten allergy. Being low in Glycemic index, Ragi is also suitable for weight control and diabetics.
In India, Ragi is used as a very popular food for infants and toddlers. As well as the in dishes like Ragi Idli, Ragi Dosa and Upma for adults as well.
Ragi is also known as Millet, Madua, Bhav, Nachani, Kezhvaragu, Ragulu
How to Sprout Ragi Whole
Wash Ragi seeds thoroghly and soak them in drinking water overnight.
Drain out all the water next afternoon and tie the soaked Ragi seds in muselin clothes in a draft free area for abuot 12 hours. White small sprouts wouid appear in 12-18 hours.
How to make Ragi flour from Sprouted Ragi Beans
Dry out the Sprouted Ragi beans by spreading them in sun or in front of fan.
Roast the dried Ragi brans lightly in a non-sick pan or kadai on very low heat and cool down completely after roasting.
Put roasted ragi seeds in a blender to create Ragi flour. After sieving Ragi flour, store it in air tight container.
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