Ragi is a major food crop in Asia and African Nations. Ragi Atta is a nutritional basket of modern healthy lifestyles.
Ragi is also known as finger millet. India is the top exporter of Ragi and this wonder grain is grown in almost every South Indian State.
Karnataka is the top producer of Ragi. Tamil Nadu, Andhra Pradesh, Orissa, Maharashtra, and Uttarakhand also cultivate this crop.
Ragi contains high protein, amino acids carbohydrates, Calcium, and fibers.
This cereal is used in the preparation of Ragi Atta. It can be utilized in value-added products like fermented products like porridge, noodles, bread, biscuit,ladoo idli, dosa, puttu, thattai, pakoda and also in beverages.
Ragi is malted and the grains are ground and consumed, mixed with milk, boiled water or yogurt. Besides, the ragi flour is made into flatbreads, including thick, leavened dosa.
The ragi atta can be ground and cooked into cakes, puddings or porridges, The grain is even fermented and converted to a beer type drink.
Homemade ragi atta is one of the most popular infant foods. In Indian state of Tamil Nadu, every small or large festival of goddess Kali could be complete only with preparations of porridge made with ragi.
This porridge made from ragi atta is called ‘kuzh’. Also, the ‘Puttu’ is a traditional breakfast of Kerala, usually made with rice powder together with coconut grating and steamed in a cylindrical steamer.
Scientifically ragi is found to be very helpful in controlling obesity as well.
Nutritional Facts of Ragi Atta
Ragi atta contains an amino acid known as Tryptophan which lowers appetite and helps in keeping weight in control. Also fibers present in ragi provides a feeling of fullness. This helps in excessive food consumption.
It also rich in Calcium which helps in strengthening bones. It is an excellent source of natural calcium for growing children. Thus, ragi atta is included in the Mid Day meal scheme of Indian goverment.
Finger Millets or Ragi’s phytochemicals helps in slowing digestion process. This in turns helps in controlling the blood sugar level in Diabetes patients. That is why, people prefer biscuits made from ragi.
Ragi also helps in anemia. Eating ragi products helps in relaxing body naturally. It also helps in combating migraines, depression, anxiety and insomnia.
Therefore, ragi atta is becoming popular among diet conscious people because of its weight management properties.
Ragi atta also contains a good amount of antioxidant and collagen which works great for your skin. It keeps the skin healthier and rejuvenated.
Ragi flour is made from the finest ragi. It is widely used in southern part of India and is considered to be one of the healthiest millets. Ragi flour is usually made into chappatis or rotis and served with vegetables.
Porridge is perhaps the most common way of consuming ragi flour. A past of ragi flour in water is cooked till done, and then enhanced with buttermilk and salt, or milk and sugar.
Ragi is one such grain that will help you to cool your body. Porridge is perhaps the most common way of consuming ragi flour. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened pancakes
Naorem Mohen is a natural farmer, full-time blogger, and entrepreneur dedicated to promoting Manipur’s black rice Chakhao, local beverages, and edible mushrooms.