Cooking with Whole Foods: Ragi/Finger Millet


Image source: Google images

Eating healthy is on everyone’s ‘to do’ list these days, and every one is looking for healthy, wholesome recipes to try. Kiran’s ‘Cooking with whole foods’ event, helps showcase such recipes, cycling through a Wholegrain, Legumes and Beans, Vegetables, Fruits and Seeds. I am guest hosting this event with my featured pick of Whole grain: Ragi/Finger Millet. Ragi, or finger millet, is probably one of the oldest whole grains known and used, even before its health benefits were realized , it was used as a staple grain in Indian cuisine and a lot in the food of other countries in the region as well.

It is close to my heart, cause it was one of the first foods that I was given as a baby by my mom, and also one fo the the first foods I gave my son. It is an excellent food for infants, as it is easily digestable, but also rich in iron, calcium and minerals. It is great for diabetics because it is also rich in protien, fiber, but low in fat. For detailed information on nutrition and comparison with other grains such as wheat/maize etc, check here.

It is time to honor this ancient but healthy staple – and make it a star of your culinary creations…from now until August 10th. Yes, CWF runs for two months, which allows you to create and submit a lot of entries, and I really hope you do.

Here are the rules for the event:
1. Create any dish with ‘Ragi/Finger Millet’ as the main ingredient. Post about it in your blog between now and August 10th.
2. Please link you post to this event announcement page and also to ‘Kiran’s CWF’ page.
3. Usage of logo in your post is mandatory.
4. Any course/cuisine is welcome. Both vegetarian and non-vegetarian entries are welcome.
5. If you have any interesting archived recipes that feature ‘ragi’, please do send them over – just repost them with a link to this announcement page, Kiran’s page and the logo.
6. Please use the linky list below to submit your entries.
7. If you are a non blogger, please send in your recipes to ohtastenseeblog@gmail.com. It will be included as a running roundup.
8. Last day to send in your entries is August 10th.

Devi Sujatha, one of my best friends has sent in a very pretty and also healthy steamed ragi dish. Being a non blogger, I have produced her recipe below:
Recipe Name: Ragi Puttu (Steamed Finger Millet cake)

Ingredients:
Ragi flour – 1 cup
Raw red rice flour – 1/2 cup (can be use with equal quantity of ragi flour instead)
Salt – 1/4 tsp
water – 3/4 cup or as required
Fresh grated coconut – 8- 10 tbsp

Method:
Heat a pan and fry in the ragi flour for 3-4 minutes or until there is a change in colour. Remove and let it cool.
Mix the flours and salt together. To this add water little at a time until a crumbly texture is formed.
Fill the mould with 1 tbsp of grated coconut followed by 4-5 tbsp of ragi mixture. Repeat this process until the mould is full.
Steam this for atleast 10 min from the time steam comes out from the lid of the mould. Remove the mould and the lid and place it flat on a plate.
Now push the bottom of the mould gently with back of a long spoon at the same time pulling the mould away.
Serve it hot with curry of your choice. This goes well with banana and sugar with a ghee topping.
P.S. If you do not have a Puttu maker steam the flour-coconut mixture in a idly steamer

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