Indian Finger Millet for Cooking

Finger millet is a red-colored grain that is popularly called ragi. A healthy substitute for rice and wheat, it has the goodness of protein and amino acids. Ragi is also used to make cookies and halwa. It is also gluten-free and should be given to growing kids for brain development.

Ragi or Finger millet is a short, profusely tillering plant that adapts to fairly reliable rainfall conditions. It is extensively grown as a cereal in the dry southern part of India. Ragi contains high amounts of calcium, protein along with amino acids. It is also rich in Vitamin A, Vitamin B, and phosphorous. Ragi flour in Karnataka is mostly prepared into ragi balls, popularly known as ragi mudde. Finger millet is also made into flatbreads, leavened dosa, and unleavened rotis. Its high fiber content also treats constipation, high blood cholesterol, and intestinal cancer.

Benefits of Finger Millet:

• It is good for your bone health as it is a source of calcium. It is defined as an excellent source of nutrition for growing children and aging people.
• Finger millet is also rich in antioxidants, which have sort of become a byword in health books today.
• It also promotes better digestion and prevents constipation.
• Ragi increases lactation in new mothers which helps improve the hemoglobin levels.
• It reduces cholesterol, thus reducing the risk of stroke and other cardiovascular diseases.