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Make ragi malt at home for kids and adults and make use of its health benefits. Ragi or finger millet is a wonderful grain consumed mostly by peasants in Karnataka. It is the staple diet of the rural people in South India. Slowly and steadily, ragi is gaining approval for the benefits it provides and the nutritional values it has.Make ragi malt at home for kids and adults and make use of its health benefits.
Ragi or finger millet is a wonderful grain consumed mostly by peasants in Karnataka. It is the staple diet of the rural people in South India. Slowly and steadily, ragi is gaining approval for the benefits it provides and the nutritional values it has.
Health Benefits of Ragi: The benefits of ragi are endless and some of them are as follows:
How to Consume Ragi: Ragi can be consumed in many ways. You can choose from a variety of recipes and make porridge or kanji, ragi dosa, ragi roti, etc. The most famous is ragi mudde (balls/dumpling) and ragi malt.
Ragi malt can be consumed by both kids and adults. In South India, babies who are 28 days old are fed ragi porridge due to its high source of calcium and iron. It boots digestion and is good for the bones and also helps in the overall development of an infant. Mothers who breastfeed are also encouraged to include ragi in their diet. Ragi increases the quantity of milk produced.
There are several packaged ragi options also available in the market in the form of ragi idli, ragi upma, ragi seviyan, ragi biscuits, etc. which can also be consumed according to preference.
How to Make Ragi Malt at Home for Kids and Adults: The easiest and most healthy option is ragi malt, which can be consumed easily by both kids and adults.
Sprouted ragi or finger millet – 1 cup
How to Sprout: To sprout the ragi, soak for 8-9 hours, drain and tie in a cloth. It will sprout overnight. Dry it in shade and mill it into a fine powder. For more shelf life and to make it more aromatic, dry roast the powder over a hot pan. Cool and store the flour in air tight containers.
To Make the Ragi Malt:
For the Malt: Take the required amount of ragi flour, add little water and get a lump less mix. Heat it in a pan, add the jaggery and bring to boil. Slowly add milk and boil for a couple of minutes. Serve warm or hot.
Conclusion: However, do not go overboard with this grain as it should be consumed in moderation else it leads to an increase in the oxalic acid level in the body. The patients who complain of urinary calculi and kidney stones should refrain from consuming this wonder grain.