Finger millet flour, also known as Ragi, is a mixed grain flour made from the finger millet cereal. The scientific name for finger millet is Eleusine coracana. The flour has a red tinge because the millet is a very deep red color. Ragi is also known as Nachni in India.
Ragi is grown in arid and elevated areas in Africa and Asia. The grain is known as finger millet because the head of the grain has five spikes, which resemble the five fingers attached to the palm of the hand.
Ragi is known for its high nutritional value. It is high in protein and fiber, which promotes digestion and reduces constipation. Ragi also contains natural calcium, which promotes bone strengthening. Ragi is often the first grain introduced to babies because it is easily digestible.
Ragi flour can be used to make ragi porridge, ragi halwa, and ragi kozhukatta. In Karnataka, ragi flour is mostly used to make balls, popularly known as “ragi mudda”.
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