Health Benefits of Ragi
- One of the most nutritious food and easy to digest.
- Ragi is rich in calcium. It helps for bone development and prevention of bone diseases.
- Ragi is a good choice for losing weight. It contains an amino acid called tryptophan which reduces appetite.
- It helps in relaxing the body naturally.
- Ragi is also rich in Antioxidants; it prevents causing cancer and ageing because of cell damage.
- Ragi is also a rich source of fiber and helps lower cholesterol.
- It is an excellent baby food. It’s useful for the bone development of the baby as well.
- It helps for lactating mothers who want to increase their quantity and quality.
- Consumption of Ragi helps to reduce the risk of diabetes.
Time saving Ragi Recipes
Ragi Malt
Ingredients
- Ragi malted flour – 3-4 tsp
- Coconut milk – ½ cup
- Jaggery, Water – needed
- Cardamom powder – ¼ tsp
- Grinded badam – 1 tsp
Procedure
- Mix 3 tsp of ragi malted flour with a little bit of water, make it as a paste with no lumps.
- Boil 1 cup of water and add the jaggery in it.
- Add the ragi paste and cook it for 4-5 minutes.
- Finally add ½ cup coconut milk, cardamom powder.
- Take off the heat and add grinded badam.
Ragi Dosa
Ingredients
- Soaked urad dal – 1 cup
- Ragi, red rice – each 1 cup
- Methi seeds – 2 tsp
- Salt to taste
Procedure
- Soak everything and grind all together.
- Leave it to ferment.
- Add salt just before cooking.
- Make dosa on the pan and serve hot with chutney
Apple, Banana Ragi Halwa
Ingredients
- Apple – 1
- Small banana – 1
- Ragi – 3tbsp
- Cardamom powder – pinch
- Jaggery to taste
- Ghee – 1 tsp
- Grated nuts – 2 tsp
Procedure
- Wash the apple and peel the skin. Then grind it.
- Peel the banana skin and mash it into paste.
- Take a pan, add water and jaggery. Allow them to boil.
- Once water starts boiling, add ragi flour and stir continuously to remove lumps.
- After ragi cooked, add ghee, cardamom powder and apple, banana mixture and mix it well.
- Stir it for 2 minutes and switch off the stove.
- Serve hot with grated nuts.
