food items made by using Ragi flour .pdf

food recipes

1. FOOD&HEALTH
Presented by:
P J Hemanth Reddy
P Nivas
19Y01T0018&19
Pharm.D Vth year
CESCOP
AKSHAYA PATRA

2. INTRODUCTION
TABLE OF CONTENTS
01
05
02
06
03
07
04
RAGI MUDDE
RAGI ROTI
RAGI DOSA
RAGI JAVA
RAGI CHAPATI
RAGI IDLI

3. FINGER MILLETS [RAGI]
01
Native to southern
part of INDIA

4. FINGER MILLETS:
Finger millet, also known as ragi, African millet, or
kelvaragu, is a nutritious and versatile grain that has
been cultivated in Africa and Asia for centuries. It is a
small, grain-like seed with a reddish-brown color and a
slightly nutty flavor. Finger millet is a staple food in
many parts of the world, particularly in Africa and India.
Finger millet originated in Africa and has been
cultivated for many thousands of years in Uganda
and Ethiopia. In India, the crop was probably
introduced 4000 years ago, and has been found in
archeological excavations in the Harappan
Civilization.
Finger millet is a rich source of nutrients,
including protein, fiber, iron, calcium, and
magnesium. It is also a good source of vitamins
B1, B3, and B6.
Health Benefits
●Improved digestion: The high fiber content of
finger millet helps to promote digestive health
and prevent constipation.
●Blood sugar control: Finger millet has a low
glycemic index, which means that it does not
cause a rapid rise in blood sugar levels. This
makes it a good choice for people with
diabetes or prediabetes.

5. FINGER MILLETS:
●Weight management: The high fiber content
of finger millet helps to promote satiety and
reduce calorie intake.
●Bone health: Finger millet is a good source of
calcium and magnesium, two minerals that are
important for bone health.
●Heart health: Finger millet is a good source of
fiber, which can help to lower cholesterol levels
and reduce the risk of heart disease.
Nutritional information for 100 grams of finger millet:

Nutrient Amount
Calories 328 cal
Protein 9.3 grams
Fat 5.1 grams
Saturated Fat 0.6 grams
Carbohydrates 72 grams
Fiber 3.9 grams
Zinc 2.5 mg
Calcium 344 milligrams
Iron 4.7 milligrams
magnesium 146 mg
Vitamin A 0.48 mg
Thiamine (B1) 0.33 mg
Riboflavin (B2) 0.11 mg
Niacin (B3) 1.2 mg

6. RAGI MUDDE
02
Native to southern
part of Karnataka

7. RAGI MUDDE
10 min
2 servings Easy
Ingredients
●Cup rice
●Cup ragi flour
●2 Cups water
●Teaspoon salt (optional)
●Teaspoon ghee or oil
(optional)
●Ragi & Rice can be used
in required ratios.
To prepare ragi mudde with rice,
start by rinsing the rice until the
water runs clear to remove excess
starch. Cook the rice in water over
low heat until soft. Meanwhile,
create a paste with ragi flour and
water. Boil water separately and add
the ragi mixture, stirring until
thickened. Optionally, add salt and
ghee. Combine the cooked rice with
the ragi mixture, gradually adding
more ragi flour until a cohesive
dough forms. Cook until the dough
separates from the pot's sides.
Shape the mixture into small balls
after cooling slightly. Ragi mudde
pairs traditionally with lentil soup or
vegetable curry, and it can be
enjoyed with chutney or sambar as
well.
Making Process

8. RAGI DOSA
03
Native to southern
part of INDIA

9. RAGI DOSA
30 min 5 servings Easy
INGREDIENTS
●Ragi seeds (50%)
●LGI Rice & Foxtail Millets & Little millets (50%)
●Urad Dal (30%)
MAKING PROCESS
To prepare dosas, soak the grains—ragi flour, rice (LGI/little
millets/foxtail millets), and urad dal—in water for a few hours.
Then, blend them into a smooth batter and let it ferment
overnight. For extra flavor (optional), you can sauté mustard
seeds, urad dal, chana dal, curry leaves, and ginger in oil.
Next, heat a griddle or flat tawa, pour a ladleful of the batter onto
it, and spread it thinly into a circular shape. Cook until the bottom
turns golden and the edges become crispy. Flip the dosa and
cook the other side until it's golden brown too.
Serve these delicious dosas hot, paired with your favorite
chutney or sambar.
[LGI: Low Glycemic Index]

10. RAGI IDLI
04
Native to southern
part of INDIA

11. RAGI IDLI
30 min
5 servings Easy
INGREDIENTS
●Ragi seeds (50%)
●LGI Rice & Foxtail Millets & Little millets (50%)
●Urad Dal (30%)
MAKING PROCESS
To prepare ragi idlis, start by soaking a mixture of ragi flour, LGI Rice,foxtail
millets,Little millets and urad dal in water for 2-4 hours. Once soaked,
drain the water and grind these grains into a smooth batter, adding water
as needed to achieve a slightly thick consistency. Allow this batter to
ferment in a warm place for 6-8 hours or overnight, until it becomes
slightly fluffy and increases in volume.
After fermentation, gently stir in salt to taste. Grease the idli molds or
plates with a little oil and pour the batter into each mold. Steam the idlis in
an idli cooker or steamer for about 10-12 minutes until they're cooked
through—test by inserting a toothpick into the idlis; it should come out
clean.
Once done, carefully remove the idlis from the molds using a spoon. These
nutritious ragi idlis are best served piping hot with a flavorful
accompaniment like sambar, coconut chutney, or any preferred side dish.
Enjoy these wholesome and tasty ragi idlis as a nourishing breakfast or
snack option!

12. RAGI JAVA
05
Native to southern part
of INDIA

13. RAGI JAVA/MALT
10-15 min 4 servings Easy
INGREDIENTS
●Ragi flour (finger millet flour)
●Water
●Jaggery or sugar (optional)
●Cardamom powder (optional)
●Milk (optional)
Ragi malt or java, a nourishing and comforting drink, is easily
prepared by first mixing a small quantity of ragi flour with water to
ensure a smooth paste without lumps. In a saucepan, bring two cups of
water to a boil and gradually add the ragi flour mixture while stirring
constantly to avoid clumping. Let this simmer on medium-low heat,
stirring continuously, until the mixture thickens to your desired
consistency, usually around 5-10 minutes. For a sweeter taste, dissolve
jaggery or sugar in warm water and incorporate it into the ragi mixture,
adjusting the sweetness to your liking. To elevate the flavor, consider
adding a pinch of cardamom powder. Serve the ragi malt warm or at
room temperature; you can also opt to add a splash of milk for a
creamier texture before serving. Enjoy this nutritious beverage as a
fulfilling breakfast drink or a wholesome snack tailored to your taste
preferences.

MAKING PROCESS

14. RAGI CHAPATI
06
Native to southern
part of INDIA

15. RAGI CHAPATI
30 min 6 servings Easy
Ingredients
●Ragi flour
●Whole- Wheat flour
●Edible oil
●Water & Salt
Combine 1 part ragi flour with 2 parts whole wheat flour in a bowl,
adding a pinch of salt. Slowly integrate warm water into the mixture,
kneading until it forms a soft, pliable dough. Allow the dough to rest for
15-20 minutes, covered with a damp cloth or plastic wrap, aiding in gluten
relaxation for easier rolling.
Segment the dough into smaller portions, shaping each into balls. Roll out
these portions into thin, round chapatis on a lightly floured surface or
parchment paper. Heat a skillet or tawa over medium-high heat. Once hot,
place a chapati on it and cook for about 30 seconds to a minute on each
side until small bubbles form. Flip and continue until both sides have
golden-brown spots.
For added flavor and moisture, consider lightly brushing the cooked
chapatis with ghee or oil. Repeat the process with the remaining dough
portions. Serve these warm, wholesome ragi chapatis with your preferred
curries, vegetables, or lentils for a satisfying and nutritious meal.

Making Process

16. RAGI ROTI
07
Native to southern
part of INDIA

17. RAGI ROTI
40 min
2 servings
Easy
INGREDIENTS
●Ragi flour
●Green Chilli, Curry leaves, Coriander leaves
●Roasted Groundnuts powder
●Water & Oil, Chopped Onions
MAKING PROCESS
To prepare Ragi Roti, start by combining ragi flour with
chopped curry leaves, coriander leaves, green chili,
roasted groundnuts powder, chopped onions, and a
pinch of salt in a mixing bowl. Gradually add water to
the mixture and knead it into a soft, pliable dough.
Divide the dough into smaller portions and flatten each
portion into a round shape on a greased parchment
paper or plastic sheet. Heat a skillet or tawa on medium
heat. Carefully transfer the flattened roti onto the hot
skillet.
Cook the roti for a couple of minutes on each side until
it turns golden brown, flipping it as needed. Add a little
oil around the edges to ensure even cooking and a crispy
texture. Once both sides are cooked, remove the roti
from the skillet.
Repeat the process with the remaining dough portions.
Serve the warm and flavorful Ragi Roti with your choice
of accompaniments such as chutney, yogurt, or a side
dish of your preference for a delightful and nutritious
meal.

18. CREDITS: This presentation template was created by Slidesgo, including
icons by Flaticon, infographics & images by Freepik.
THANKS!
DOES ANYONE HAVE
ANY QUESTIONS?
P J Hemanth Reddy