10 Amazing Benefits of Ragi Flour
Ragi is an annual tree which is grown as grain in abundance in Africa and in places of Asia. In India, ragi is grown mainly in Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra and Goa and used. Ragi can be kept well in the form of grain. There is no need to use chemical insecticides to preserve is it has some resistance against insects. It is an economical source of protein, iron, calcium, and fibers, which is selected in many places. In particular, this amino acid is a great source of methionine.
The whole grain of ragi can be powdered in the oven or it can be made in fine flour or flour before the grinding, which can be used in various traditional food. Dough can be grinded or cracked, depending on the need for different needs and dishes.
Use in the kitchen:
- Ragi flour is often used to make chapati or bread, which is served with vegetables. It is also gluten free.
- Ragi flour is used to make porridge. Ragi flour is cooked well in water and mixed with buttermilk and salt or milk and sugar is added.
- Nutritious breakfast can be made by mixing ragi porridge or thick pot with fruits, dried fruits.
- Tasty dosa can be made from ragi flour, which can be served with chutney, sambar etc., or can be served with butter or ghee in itself. You can increase the taste by mixing chopped onions, grated carrots, green chilies, ginger, coriander etc. in this bread.
- Flatbread, thick or thin dosa, pancakes etc. can also be made from ragi flour.
- You can mix tasty ragi flour with milk and sugars or jaggery and make tasty kheer, which you can decorate with cardamom powder, almond cloth and cashew nuts.
- Mixing flour made with malted ragi can be eaten with sugar or yogurt or with sugars or salt.
- In Maharashtra, a type of flat bread, bread is made using ragi flour.
- In Karnataka, ragi flour is often eaten as ragi balls (ragi moodle). Moods, which are cooked with water of ragi flour, knead the dough and can be served with ball, made in shape according to the requirement, with ghee, rasam, sambhar, lentils or other food.
Preservation of Ragi Flour
Ragi flour in the air-tight container and place it in a cool and dry place.
Healthy Benefits of Ragi Flour:
- There is a wonderful grain filled with amazing nutrition.
- It contains approximately 6.7 percent high-quality protein.
- Ragi is rich in methylene, which is not in other grains.It is also gluten-free.
- Ragi is also rich in calcium. According to cereals and dairy products, the amount of calcium in ragi is high, which lays our bones and also keeps us away from the diseases in our bones. Therefore, growing children should be given specially in ragi food.
- It is traditionally used as a food for infants. Parij is easy to make and if your child can digest it, then it can be increased nutritious by adding soaked dried fruits from a little earlier.
- A great source of calcium and fertility, it helps in reducing cholesterol in the blood; This reduces plaque excision, protects blood valves from blocking, and helps reduce the risk of high blood pressure and stroke.
- The high amount of ragi in the diet reduces the risk of certain types of cancer, enhances digestion etc.
- Ragi is found in abundance in fiber which balances the amount of cholesterol in our body and plays this ego in keeping us healthy.
- Ragi is the best source of nature, its regular use prevents humans from diseases such as pneumonia.
- Ragi is like a boon for young children. By taking regular ragi for children, it helps in the physical growth of the children, and children are well-fed.
it is a very nutritious diet, which gives us good health. But do not consume excess quantity of ragi, because it is oxalic acid in a greater amount of body circulation. Because of this, it is not suitable for patients with kidney stones.