Try out various dishes with ragi

Ragi is a rich source of methonine, an amino acid that is low in other types of cereals. Sprouted ragi seeds are more nutritious and considered wholesome food for diabetics. Ragi food can be taken in several ways. Sprouting ragi is not difficult. Wash ragi and keep it tied in a wet towel for one day. The next day sprinkle some more water on the towel and keep for one more day. Then the seeds begin to sprout. Keep it in sunlight for two days and powder it. It will be much cleaner than buying from the shops. Sieve it and use. You can keep this ragi powder for one month and more.Ragi drinkIngredients
Ragi powder - 2 tbsp
Milk - 6 cups
Water - 1 cup
Honey - half a cup
Cardamom powder -
quarter teaspoonMethodMix ragi powder with milk and water and boil on low flame. Stir continuously for five minutes and add cardamom powder. Then remove from flame. When cools to room temperature, add honey and refrigerate. This drink helps keep the body cool.Ragi appamIngredientsRagi powder - 1 cup
Raw rice - 2 cups
Grated coconut - 2 cups
Yeast - half tsp
Sugar - 2 tbsp
Salt to taste
Cooked rice - quarter cupMethodSoak raw rice in water for four hours and add all other ingredients and grind smoothly. Keep the batter for eight hours and make appams.Ragi sevaiIngredientsRagi powder - 2 cups
Rice powder - 2 cups
Grated coconut - 4 cups
Salt to taste
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Small onion, cut into
pieces - 1 tablespoon
Red chilli pieces - 4
Curry leaves - 6MethodBoil water with salt and add both powders and knead well with little ghee to make a soft dough. Make sevai and cook in steam. Heat ghee and add mustard seeds. When it starts crackling, add the onions, chillies, curry leaves and grated coconut and mix well.Ragi utthappamIngredients
Ragi powder - 1 cup
Dosa batter - 2 cups
Onion, cut into pieces - 1
Green chillies, cut finely -
1 tbsp
Curry leaves, chopped
fine - 1 tbsp
Salt to taste
Oil or ghee - half a cup Method Heat a spoonful of oil, add onion, chillies and curry leaves and stir for a while. Remove from flame. Mix ragi powder with dosa batter, add salt and a little more water. Keep a tava on the stove and spread the batter. On top of it put onions, chillies and curry leaves and sprinkle oil. Cook both sides well and and serve hot with coconut chutney or sambar.LAKSHMI DEVI