Ragi has as many names as it’s nutritional qualities. Finger millet in english, Nachni in marathi, Mandika in hindi and Marwa in bengali, call it by any name, it remains a super food in all languages.
Rich in calcium, dietary fibre and iron, it is also a great source of protein and minerals.
Soaking and sprouting ragi helps absorb the iron content as the level of Vitamin C is increased in this process.
To make porridge from this mix, just add 2 tsp ragi powder, 1/4 cup water and 1/4 cup milk and cook on low flame for 5 minutes or until you get a porridge like consistency.
- Ragi seeds- 1.5 cups
- Wash Ragi seeds by rubbing well with your hands. Rinse at least three times to remove all the mud as it has a lot of mud.
- Soak it in clean water for 12 hours.
- The colour must have changed after soaking.
- Drain the water completely and transfer on a clean white cloth or cheese cloth for sprouting.
- Keep it for another 12 hours for sprouting.
- Transfer the sprouted ragi to a tray and sun dry it for another 12 hours.
- Once it thoroughly sun dried, dry roast in a pan on low flame for 5 minutes.
- Remove from pan and cool completely.
- Grind it to a smooth powder after cooling and sieve thoroughly.
- Cool and store in a sterilised, dry, airtight container.
- After keeping for 12 hours, if you don’t see tiny sprouts, spray some water and keep again for another couple of hours.
- Grind in intervals to prevent over heating.
- This powder can be stored for up to 2 months.
- Always consult your paediatrician before introducing any new food.