In India: Ragi (Kannada, Telugu), Taidalu ( Telangana ), Kelvaragu, Aariyam (Tamil), Panjapulle ([Malayalam]) Maduva (in some parts of north India), Nachani (Marathi).
Nutritive value of Ragi per 100 g
Protein 7.3 g Fat 1.3 g Carbohydrate 72 g Minerals 2.7 g Calcium 3.44 g Fibre 3.6 g Energy 328 Kcal
Wheat Free, Made with Non-Gluten Ingredients; Whole Grain Flour; Dairy Free; Rich In Thiamin; Good Source of Fiber & Iron; A Sodium Free Food; Low Fat; Vegetarian.
Indian consider this food as a Panacea to ward off all ill effects of heat during the summer months. It's favoured as part of prescribed diet for diabetic.
Preparation as food
In Karnataka, Ragi flour is boiled in water and the resultant preparation, called RagiMudde is eaten with Sambar or mutton curry.
It can be prepared into ada, Dosa and Puttu.
In India, finger millet or ragi is mostly grown and consumed in Karnataka and AndhraPradesh. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and flour from the malted grain is consumed after mixing with Milk/Boiled water/ Yoghurt.
Ragi flour is usually eaten as Ragimudde (literally, Ragi paste. Also called Ragi balls, for the round shape.). The mudde which is prepared by boiling the Ragi flour in water until the water is condensed. The resulting preparation is then rolled into a spherical form and consumed, after applying Ghee with Sambar.
Finger millet in its commonly consumed form as a porridge.
In Maharashtra [India], bhakari (kind of pita bread) is prepared using Ragi ( Nachani ) flour.
In North-west of Vietnam, Finger millet is used as medicine for women when they born. Some minority used FM flour to make alcohol ( BacHa alcohol is a good drink of H'mong minority).
In southern parts of India, Pediatricians recommend Ragi food for infants till the age 6 for its obvious benefits and nutrition value.
To have combination of all the essential nutrients in one meal for the kid, this Ragi Sprouts Porridge is the ideal one. The flavour and taste will be really appetising.
Cook Time: 5 minutes
Ragi Sprouts Porridge
Ragi - 1 cup Wheat grains - 1 cup Green Moong Dal - 1 cup Almonds - 2-3 Pinch of green cardamom powder
Ragi Sprouts Porridge Preparing Method
1. Soak ragi. Leave till sprouts come out. 2. Dry roast the sprouted ragi on a girdle ( tawa ). 3. Also roast wheat, green moongdal, almonds. 4. Mix all the roasted items. 5. Grind these to a fine powder Add green cardamom powder for flavour. Store in an airtight container. When ready to use just add milk and sugar/salt to 2-3 spoonfuls of the powder to make a tasty and highly nutritious meal for your baby. Jaggery can be added instead of sugar. Ragi Sprouts Porridge is also an diet food.