Ragi is one of the most underrated grains in India. Grown the most in Karnataka, this finger millet has been overshadowed by the popularity of rice for a while. But as more and more people are becoming health-conscious and mindful of what they eat, Ragi is slowly taking the centre stage. Ragi flour has become one of the best alternatives to wheat flour and provides several health benefits that wheat just cannot.
Ragi flour is rich in proteins and antioxidants. It contains natural high fibres that ease digestion and keep one feeling full for longer periods. Hence it aids in weight loss and enhances general heart health too. Ragi flour is particularly good for children as it increases bone density and improve growth and development of the body.
Aashirvaad Ragi Flour is the best Ragi atta to use in your daily diet. It is made from whole Ragi grown by trusted farmers in India. It contains all the goodness of Ragi including proteins, minerals and antioxidants. Aashirvaad Ragi Flour is rich in calcium, iron and dietary fibres. It is also gluten-free! Here are some Ragi breakfast dishes to have at home:
Ragi Mudde
A traditional breakfast Ragi recipe, Ragi Mudde are extremely popular in South India.
Ingredients:
- Ragi flour
- Salt
- Ghee
- Dal/ Sambar
Procedure:
- Pan a thick bottomed vessel and add water
- Add ghee and salt to the water and then add Ragi flour
- Stir till it becomes a thick dough like texture
- Add some ghee and let it simmer for 2 minutes before cooling
- Then take an appropriate amount of the paste and make balls out of them (with wet hands)
- Serve with Sambar or dal
Ragi Malt
Perfect to boost energy, the Ragi Malt is a simple breakfast dish to have.
Ingredients:
- Ragi flour
- Jaggery
- Milk
- Almond powder
- Dry fruits
Procedure:
- Heat water in a vessel
- Add ragi flour and stir constantly till it turns into a thick paste
- Add jaggery for sweetness
- Sprinkle some almond powder
- Add milk and stir
- Garnish with dry fruits
A quick and easy breakfast fix, Ragi Dosa can be had in place of regular dosa for more health benefits!
Ingredients:
- Ragi flour
- Ground Urad dal
- Idli rice
- Poha rice
Procedure:
- Soak Urad dal and some fenugreek seeds in water for about 3-4
- Also soak Idli rice and some Poha rice in water
- In a mixer, grind these mixes till they become two batters
- Mix the two batters and add ragi flour into the batter
- Add water to this mix and stir
- Cover this with a lid and let it ferment for 8-9 hours overnight
- Add half a spoon of baking soda the next day along with salt as per taste
- The cook it in a non-stick pan the way a normal dosa is cooked
Ragi Idli
Idlis have always been known to be healthier than Dosas. They require no oil and make for a scrumptious meal all the time. The light fluffiness of an Idli makes it a perfect dish for the mornings too. Adding Ragi flour to this just takes it up a notch.
Ingredients:
- Idli rice
- Poha rice
- Fenugreek seeds
- Ragi atta
- Urad dal
Procedure:
- Similar to the Ragi breakfast recipe for Dosas, soak Urad dal, Idli rice, Fenugreek Seeds and Poha rice for 3-4 hours before grinding them in a mixer.
- Mix the two batters and add Ragi flour into them
- Let the mix ferment over night
- Then fill your Idli cooker with this batter and let it cook into reddish brown fluffy cakes
Happy breakfasting!
