How to prepared and cook Indian ragi flour?

Ragi or Nachni as it is known for calcuim and iron and mnay vitamins. I could give you a few recipes. Keep in mind these are my own - and not traditional.

a. Porridge - mix 2 tsp pf Rago flour in cold milk. Mix well and then heat. When it thickens take it down, add jagery or suger , add a little cardomom powder. Eat it warm, or it can get lumpy and sticky

b. 4 tbs ragi pwder, i tbs wheat flower, I tbs besan or channa flour. Mix with water, add salt, spicing that ou like (could be anything I add some sambar masala and/or garlic chutney) and aestofida or hing. Mix well - pour on a nonstick pan liek dosa, it will be as thick as a uthappa.

c.Take

2 cups Ragi (Nachni) flour (raw)

4 cups water

1 teaspoon oil

salt to taste

Method

Boil water on stove.

In a microwave safe bowl (should be wide)pour the boiled water and add oil and salt to it.

Put one spoon of ragi flour and stir.

Microwave covered HIGH for 1 minute.

Remove from oven and put the remaining flour and stir well with a spoon so that no lumps remain.

Cover with lid and microwave HIGH for 3 minutes.

Remove from oven, make 4 round balls and serve hot with vegetable sambhar.

I like the uthappa type the best.

the flour is from Cereal called Ragi itself. You can prepare dosa buscuits starch and even an home made product like (Boost and Horlicks)which is used as an supplement to boost and horlicks.