Saturday, 2 May 2020


Ragi/Finger millet is one of the ancient staple millets discarded by the people once. Now the Ragi millet is recognized by the people now due to its power-packed with Calcium, iron and rich dietary fibres. It is proved that its nutrients improve the haemoglobin levels. It is a great remedy for gastrointestinal problems. It is recommended for diabetic patients for their best nutrients.

Finger millet is a gluten-free Cereal. The highlights of Fingermillet nutrition profile:

Polyphenols and rich dietary fibre present in Finger millet lessen the food cravings and maintain the digestive system healthy thereby helps in controlling diabetes.

Finger millet is loaded with the best non-dairy sources of Calcium. hence it is extremely beneficial for growing children and age-old people and bedridden patients.

Vital amino acids like Methionine and Lysine present in Finger millet makes magic upon the skin tissues less prone to wrinkles and sagging. 

Ragi/Finger millet is one of the grains that have natural sources of Vitamin D which is a carrier molecule of calcium.

Moreover, Ragi is an abundant source of natural iron that is recommended for anaemic and those who have low haemoglobin levels.

The presence of antioxidants such as Tryptophan and amino acids which are natural relaxants that treat anxiety, depression and insomnia.

The high amount of dietary fibres keeps the stomach comfort and full for a longer time and prevents unwanted food cravings thereby stands for weight loss.

How to make use of this wonderful millet? It is used by the Kongu Folks in their day to day preparation of their regular diet.

Here is  HOW TO MAKE RAGI ROTI, one of the tastiest recipes using Fingermillet:

Cooking Time: 20 minutes
Yield: three servings

Step one:

Bellary onion big size on
Green Chilly one or two optional
Curry leaves fresh and young one bowlful
Coriander greens 1/2 bowl


Chop finely.

Step Two:

Ragi flour 250 gm
Salt 1/2 tsp
Asafoetida one pinch
cumin seeds 1/2 tsp
Ajwain seeds 1/2 tsp
Water one cup 200  ml
Finely chopped onion green chilly curry leaves contents.


in a dry mixing bowl, add ragi flour, salt, cumin seeds, ajwain seeds and asafoetida 
Mix the dry ingredients to combine.
Add water little by little and knead the flour into a soft dough.
Transfer the finely chopped ingredient and incorporate well.
Set aside.

Step Three:


Banana leaf pieces 4 pcs
Groundnut Oil  20 ml


Smear the banana leaf bits with few drops of groundnut oil.
Take one lemon sized ball of dough and pat with fingers.
Spread the dough into a circular disc.
Make four at a time and keep ready.
Heat Tawa or griddle on medium heat.
Once the Tawa heated, place the banana leaf with roti over the hot Tawa.
Let it be for 5 seconds.
press the leaf gently.
Remove the leaf leaving Roti on Tawa.
Drizzle 1/2 tsp of groundnut oil all over the sides and centre of Roti.
Let it cooked well.
Flip over the roti several times to cook evenly.
Apply little oil both sides of Roti while cooking.

Take out the roti and collect them on a dry serving plate.

Sambar Coconut chutney or plain Roti (containing onion and chillies ) can be enjoyed as evening tiffin with hot tea or coffee or breakfast or dinner.

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