Ragi | Finger Millet Benefits | Kelvaragu is also one of the most nutrient-dense and calcium-rich edible grains found in South India and Africa. Eleusine coracana, the scientific name for finger millet, also known as ragi in India, kodo in Nepal, Kezhvaragu / Keppai / Kevuru in Tamil, Nachani /mundua in Hindi, Ragula in Telugu, Panji pullu in Malayalam.
In South India, ragi / Kelvaragu is a very special grain. Ragi is the first food an infant consumes after weaning. It is a gluten-free food that young children can easily digest. People typically fed home-made ragi malt to babies for six months after soaking, sprouting, grinding, and drying the ragi to extract the malt, which is extremely nourishing for toddlers.
Higher digestible calcium is present in finger millet than in milk or other foods. 100 grams of ragi consists of 344 mg of calcium that strengthens bones. Instead of artificial, manufactured calcium supplements, its always recommended to consume ragi milk, homemade ragi malt, or ragi porridge.
In addition to protein, fibre, calcium and fat, ragi also contains thiamine, riboflavin, niacin, folic acid, magnesium, iron, and phosphorus, all of which are beneficial for babies, young children, adolescents, pregnant women, young women, older women and mothers.
Ragi Nutrients
Calories: 354 kcal
Total fat: 3.4 grams
Saturated fat: 0.7 grams
Cholesterol: 0 mg
Potassium: 40mg
Dietary fibre: 2.7 grams
Protein: 10 grams
Some Benefits of Ragi / Finger Millet
First Weaning Food
Good for Diabetics
Gluten Free
Prevents osteoporosis
Rich in Protein, Calcium, Iron, Antioxidants
Good for Digestion
Regulates blood pressure
Promotes weight loss
Enhances skin glow
How to prepare Homemade Ragi Malt for infants?
First Soak ragi in water for ten hours. Then with or without sprouting grind it to extract milk. Boil Ragi milk for few minutes to feed infants.
As we can not always soak and grind on a regular basis, we can prepare them in bulk as powder and use them as needed. After grinding, remove the thick milk, lay it out on plates, and let it dry. Once it has dried, we may crush it to get a powder which is the authentic ragi malt.
How to Cook Ragi?
Ragi is difficult to prepare and consume whole. Its grounded to make dishes. With Ragi flour we can make a variety of dishes, such as porridge, roti, ladoo, snacks, idli, dosa, and adai.
First Soak ragi in water for ten hours. Then with or without sprouting grind it to extract milk. Boil Ragi milk for few minutes to feed infants.
As we can not always soak and grind on a regular basis, we can prepare them in bulk as powder and use them as needed. After grinding, remove the thick milk, lay it out on plates, and let it dry. Once it has dried, we may crush it to get a powder which is the authentic ragi malt.
Ragi is difficult to prepare and consume whole. Its grounded to make dishes. With Ragi flour we can make a variety of dishes, such as porridge, roti, ladoo, snacks, idli, dosa, and adai.
