Ragi is a finger millet, which is high in protein and minerals in comparison to all other cereals and millets. Also a source of protein, it is perfect for vegetarians.
Finger millets contains important amino acids—isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals. It has the highest amount of calcium and potassium. Ragi is a great source of iron making it beneficial for individuals with low haemoglobin levels. It is good for the stomach and for good digestion.
To use, ragi is sorted and washed. It is spread out in the sunlight for 5 to 8 hours to dry. It is then powdered. Millets also contains B vitamins, especially niacin, B6 and folic acid. Some of the health benefits of ragi are attributed to its polyphenol and dietary fibre contents.
Ragi possesses anti diabetic and antioxidant and antimicrobial properties; it protects against tumours and atherosclerosis. Low in fat and gluten free, ragi is easy to digest. It is therefore, given as first food to babies in the form of ragi porridge.
Ragi porridge
Ingredients
Ragi – 1⁄2 cup
Jaggery – 2 to
3 tbsp
Ghee – 1⁄4 tsp
Or
Milk – 1⁄2 cup
Sugar – 1 tbsp
Method
Soak ragi in 2 to 3 cups of water for one hour. Drain. Adding fresh water, change the water 2 to 3 times. Grind with 2 to 3 spoons water into a pulp. In a pan, place the ragi and a little (2 to 3 spoons) water, adding either jaggery and ghee or milk and sugar. Stir to avoid base browning.
Ragi halwa
Ingredients
Ragi – 1 kg
Jaggery syrup – Made by
melting and filtering 1and
a half kg jaggery
Ghee – 1 and a half cups
Cashewnuts – 150 gms,
split, roasted in ghee
Cardamom – 6 to 8 pods,
deskinned and powdered
Method
Powder the ragi to a fine dust. Add water that rises 2 inches above the surface. Let it soak for 2 hours. Drain the water. Wash, changing the water two to three times. Sort to remove any mud or small stones.
Grind adding a little water at a time (1 cup water). Add 2 to 3 cups water. When the water is clear above, drain. The ragi is now a little hard.
Place the ragi in a pan, add 2 cups water and jaggery syrup. Cook, stirring constantly. Add a cupful of ghee, stirring. Add a half cup of ghee. When it gets thick and slides off the pan, and is a firm ball as you stir, remove from flame. Stir in the roasted cashewnuts. Pour out any excess ghee.
In a greased thali, transfer the ragi mixture and pat with the ladle to get an even surface. Leave aside to cool for 1 to 2 hours. Slice the dark brown halwa into desired shapes and serve.
Ragi ela ada
Ingredients
Ragi powder – 4 cups
Jaggery syrup made from
one and a half kg jaggery,
melted and filtered
Chopped coconut slivers
– 1 cup
Salt – 2 to 3 pinches
Ghee – 3 tbsp
Method
In a bowl, combine ragi flour and water to create a batter of idli batter consistency. Stir in the jaggery syrup, coconut slivers, salt and ghee. In a banana leaf (seasoned in heat/immersed in hot water so that the leaf turns 2 to 4 shades darker), spread the batter in a circle, wrap this carefully without leakage. Place in steamer and cook for 25 to 30 minutes. Serve hot.
Ragi kozhukatta
Ingredients
Ragi flour – 3 cups
Salt – 1⁄2 tsp
Grated coconut
– 1 1⁄2 cups
For Mustard
seasoning
Coconut oil – 3 tbsp
Mustard seeds – 1⁄2 tbsp.
Dried red chillies, broken
– 2 to 3
Curry leaves, separated
from the stalks – 2 stalks
Method
Mix ragi flour with salt and grated coconut with enough water to form a tight dough. Roll into lemon sized balls . Cook in the steamer for 30 minutes.
In a pan, heat oil and splutter the mustard seeds, saute the red chillies and fry the curry leaves, tip in the ragi kozhukattas and stir well. Serve hot.
Red chilli chutney for ragi kozhukkatta
Ingredients
Big onions – 2, minced
Kashmiri dried red
chillies – 3 to 4
Coconut oil – 2 tbsp
Salt – To taste
Curry leaves – 5 to 6 ,
torn
Tamarind paste – 1 tsp
Method
In a pan, heat the coconut oil. Saute the onions and Kashmiri red chillies in hot oil until a fragrance issues forth. Grind this to a paste with salt.
Sprinkle the curry leaves and stir in the tamarind paste, which is an optional ingredient. Serve with ragi kozhukattas.