The new age generation of India has become quite aware and conscious of their diet. With increasing knowledge in fitness and nutrition, many cereals which had been forgotten in the past generation have now come into light.
Nutrition Benefits :
ARE MANY !!!!
- Ragi is a cereal that is gluten free and is best suited for people who are gluten and lactose intolerant.
- Ragi is also calcium rich, which is important for healthy bones and teeth and prevents osteoporosis.
- Ragi also has low Glycemic index (GI) in comparison to the other cereals that helps in keeping the blood sugar within a safe range.
- It is best to add ragi to our breakfast or lunch for a healthy day. Sprouted Ragi is also rich in iron and Vitamin C.
- The vitamin C present in sprouted ragi makes the iron present in it easily absorbable.
- Hence, ragi is also best suited for anemic patients.
- Ragi is also one of the best natural protein sources containing amino acids that help in maintaining metabolism, blood formation, fighting anxiety and depression.
- Ragi is also fiber rich which aids in proper digestion and normal bowel movement.
- Ragi is also a great boon for lactating mothers as it aids in increasing the milk supply besides improving the hemoglobin levels.
- It also enriches the milk with all the essential minerals which are important for both, the mother and child.
- Ragi grains – 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
- Urad dal – 1/2 cup
- Salt – 1 tsp
- Oil – to grease the idli tray/ to make dosas. (Olive Oil)
Preparing Ragi Batter
- Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
- Grind the urad dal separately till it become fluffy.
- Next grind the ragi separately (if using ragi grains).
- Mix the urad dal batter and ragi batter together with required salt. (Note: If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.)
- Whichever method you follow, let the batter ferment overnight or until it doubles in volume. (Note: If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.)
- After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.
Making Ragi Dosa
- Heat the dosa pan. Make it hot enough to sizzle away drops of water.
- Pour 3 or 4 drops of oil and spread it on the pan. Pour some ragi batter and spread it using the spoon in a circular motion.
- Add few drops of oil around the edge of the dosa. Wait for the batter in the edges to become slightly brown.
- Now flip the dosa and cook the other side. Yummy ragi dosa is ready for serving. This dosa will not get crispy like the regular dosa. Just cook it for 2-3 minutes per side.
Making Ragi Idli
- Grease the idli plates with few drops of oil. Fill the concave portion of the idli plate with the ragi batter.
- Steam them for another 10 minutes in the idli vessel or any other closed vessel (it should not be air tight). Once the idlis become fluffy switch off the stove and allow it to rest for 2 minutes.
- Remove them using a wet knife or spoon. Serve.
Any healthy food item can be a permanent part of our diet only when there is a twist of taste in it. One of such attempts is using ragi in making what we like the best, the dosa and the idly.
Though, many recipes can be made with ragi, my favorite is the ragi idly or ragi dosa. It is easy to make and tastes heavenly when eaten with chutney.