Ragi/Finger millet recipes
Ragi/Finger millet is gluten-free, rich in calcium, contains Vitamin D. I am sharing links to videos of various recipes of Ragi.
Recipe1: Ragi Idli
Credits: https://youtu.be/GkGtpOibW6s
Recipe 2: Ragi Roti/Bhakri
Roti with only Raagi flour
- Credits: https://youtu.be/afI9molxVDI (In English)
- Credits: https://youtu.be/GQSj8-UD4sc (in Hindi)
Roti with wheat flour for smooth binding
Credits: https://youtu.be/bl0aapfdDL8 (in English)
One can add sorghum and barley flour also in Raagi mixture and make rotis. It is necessary to add hot water to these flours and keep it covered for some time.
If you are unable to make round shaped roti even after adding hot water, you can mix wheat flour in it. Wheat contains gluten and it becomes easy to roll the rotis. With a lot of practice, one can prepare these rotis without wheat flour.
Recipe 3: Finger millet Ghavane/Dosa
With rice and semolina
- Credits: https://youtu.be/Cb8P77wYTCk
With rice
2. Credits: (in English) https://youtu.be/KgIeeJE1g9g
In the video, she has ground the rice in a blender, instead, you can directly use rice flour.
Credits: Pratibha Mami 🙂
Recipe 4: Ragi Laddu/balls
Credits (Blog): http://isha.sadhguru.org/blog/lifestyle/food/ragi-ladoo/
Credits (Video): https://youtu.be/shsP2OIXjfQ
In the blog, they have used grated roasted coconut. If the roasted coconut is used, you need to consume laddus within 2 weeks. If fresh coconut is added, laddus need to be eaten within 1/2 days.
In the video, the cook has used grated jaggery. Instead, you can directly use dark colored jaggery powder/palm sugar which you can find easily in a grocery store (if jaggery is dark brown in color, it has fewer chemicals, it is more natural). You can eat these laddus for breakfast or evening snacks.
PC:
https://commons.wikimedia.org/wiki/File:A_Scene_of_Ragi.JPG
https://commons.wikimedia.org/wiki/File:Ragi_idli.JPG
https://rajlakshmidotorg.wordpress.com/2016/04/29/blog-post-title-2/
http://isha.sadhguru.org/blog/lifestyle/food/ragi-ladoo/