Finger millet is know as Ragi in Kannada and Hindi, kezhvaragu or keppai in Tamil, ragulu in Telugu and koovaragu in Malayalam.
It is a excellent nutritious millet. Consumption of Ragi can reduce the risks of fractures and osteoporosis to a considerable extent.
Ragi is also a high source of fiber and helps lower cholesterol level. Fiber in ragi give you a feeling of fullness which thereby reduces excess appetite and helps to control weight gain. So it is considered one of the best food for weight control. It is gluten-free food and also cools the body. The iron content in ragi is considered useful for anemic patients
Finger millet flour/ragi flour – 1/2 cup
Water – 4 tbsp
Salt – a generous pinch
Palm jaggery – 1/4 cup or jaggery or sugar (1/4 cup or as needed)
Ghee -1/2 tsp
For garnishing: 1 Cup Fresh grated coconut
The Preparation Methods:
STEP 1: Take ragi flour in a soft cotton cloth, fold it with the flour inside and steam covered for 10-12 minutes or until you get a nice aroma of steamed ragi flour.
STEP 2: Look at the steamed flour below. In a plate, spread the steamed ragi flour, add salt and mix well. Add water, 1 tbsp at a time and mix well or rub the flour well with your fingers. The flour should have a slightly crumbled texture as shown below. Do not add too much water. I added only 4 tbsp of water for 1/2 cup of ragi flour. If required, you can put it in the mixie and blend for just 2 seconds.
STEP 3: Heat water in a steamer or idli cooker/pan and steam the crumbled flour again for 15 minutes. Look at the second picture below, the flour is well cooked.
STEP 4: Transfer it to a plate. Add grated jaggery (or palm jaggery or sugar), ghee, grated coconut and mix well.
Live a happy and healthy life!