In some areas, ragi is considered a staple food, especially during the winter months, as it is believed to help keep the body warm and provide energy. It is also often used in traditional medicine to treat a variety of health conditions.
Why ragi is good for winters
Consuming ragi in winter is important because Ragi is a warm food that can provide warmth to the body during the cold winter season. It is rich in iron and calcium, which are essential nutrients for maintaining good health during winter. Ragi is also a good source of fiber, which helps in maintaining a healthy digestive system during winter.
Ragi has a low glycemic index, which makes it a good option for people with diabetes and other metabolic disorders. Overall, it is a versatile grain that can be easily incorporated into a variety of dishes, making it a tasty and nutritious option for winter meals.
Ragi recipes
Here are 3 easy recipes to help you incorporate ragi into your winter diet:
Ragi Barfi
Ragi barfi is a type of Indian sweet that is made from ragi flour, which is also known as finger millet flour. To make it, you will need the following ingredients:
- 1 cup ragi flour
- 1 cup sugar
- 1 cup water
- 1/2 cup ghee (clarified butter)
- 1/4 teaspoon cardamom powder
- a pinch of saffron (optional)
Here is how to make it:
1. In a saucepan, heat the water and sugar over medium heat until the sugar is dissolved. Bring the mixture to a boil and let it cook for a few minutes until it thickens slightly.
2. In the meantime, heat the ghee in a separate pan over medium heat. Once the ghee is hot, add the ragi flour and stir constantly until it turns golden brown. This should take about 5-7 minutes.
3. When the sugar syrup is ready, add the ragi flour mixture to it and stir well to combine.
4. Add the cardamom powder and saffron (if using) and stir well.
5. Pour the mixture into a greased dish and smooth the top with a spatula. Let it cool for a few minutes until it sets.
6. Cut the ragi barfi into desired shapes and serve.
Ragi Uttapam
Ragi Uttapam is a type of pancake made with ragi (finger millet) flour and vegetables. It is a popular breakfast dish in South India.
To make ragi uttapam, follow these steps:
1. In a bowl, mix together 1 cup of ragi flour, 1/2 cup of rice flour, and 1/2 teaspoon of salt. Add 1 cup of water and mix well to form a smooth batter.
2. Heat a non-stick griddle or pan over medium heat. Pour a ladleful of batter on the griddle and spread it evenly in a circular shape.
3. Sprinkle some chopped onions, tomatoes, and green chilies on top of the batter.
4. Drizzle a little oil around the edges of the uttapam and let it cook for 2-3 minutes or until the bottom is golden brown.
5. Flip the uttapam carefully and let the other side cook for another 2-3 minutes or until golden brown.
6. Serve the ragi uttapam hot with chutney or sauce on the side.
7. Optional ingredients for added flavor and nutrition:
- Grated carrot
- Chopped spinach or other leafy greens
- Chopped coriander leaves
- Chopped mint leaves
- Grated coconut
- Diced bell peppers
- Diced potatoes or other vegetables of your choice.
Multi-Millet Pancakes
Multi-millet pancakes are pancakes made with a mixture of different types of millet flour, instead of just using one type of flour. Millet is a type of grain that is often used in place of wheat in gluten-free recipes. To make multi-millet pancakes, you will need the following ingredients:
- 1 cup of millet flour
- 1/2 cup of sorghum flour
- 1/4 cup of almond flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of milk (or non-dairy milk)
- 2 eggs
- 2 tablespoons of melted butter (or coconut oil)
- 1 tablespoon of honey or maple syrup
Follow these steps to make the pancakes:
1. First whisk together the millet flour, sorghum flour, almond flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, melted butter, and honey or maple syrup. Pour the wet ingredients into the dry ingredients and stir until just combined.
2. Heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with butter or cooking spray. Using a ladle or measuring cup, scoop 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes for 2-3 minutes on each side, or until they are golden brown and cooked through.
3. Serve the pancakes with your favorite toppings, such as fruit, nuts, or syrup. You can also try adding some spices to the batter, such as cinnamon or nutmeg, for extra flavor. Enjoy your multi-millet pancakes!
