Posted by Shyla Nagesh on July 12, 2014
Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.
Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.
Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.
Today let us learn how to prepare Beetroot Rotti. You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.
Ragi powder 2 cups
Grated Beetroot 2 cups
Jeera 1 tbsp
Green chillies 7-8
Ginger 3/4 inch
Curry leaves one fist full
Coriander leaves one fist full
Mustard seeds 1 tsp
Salt to taste
Oil as required