Ragi flour
 | It has been suggested that this article be merged into Finger millet#In India. (Discuss) Proposed since March 2024. |
| Alternative names | Ragi powder/finger millet powder |
|---|---|
| Type | flour |
| Main ingredients | Ragi |
| Variations | fine powder, coarse powder |
Ragi flour is a primarily a powder food, made out of ragi grain. It is finger millet powder. It has high protein and mineral content. Ragi flour has a low fat content and high fibre.[citation needed]
In Uganda Ragi Powder is commonly used in make a steple drink called (Busera by Banganda in Central) or Obushera by Banyankole in Western Uganda.
It is got from dried millet grains and common in Uganda.
Preparation of ragi flour[edit]
First ragi is graded and washed. It is allowed to dry naturally in sunlight for 5 to 8 hours. It is then powdered. Ragi porridge, ragi halwa, ragi ela ada, and ragi kozhukatta can be made with ragi flour.[1]
Baking[edit]
All-purpose flour can be replaced with ragi flour during baking. Ragi cake and ragi biscuits can be prepared.[2]
References[edit]
- ^ The Hindu, Life & Style (23 July 2015). "Food". Parvathy Menon. Retrieved 9 December 2017.
- ^ THE HINDU, New states (18 February 2017). "Thinking beyond finger millet flour gruel". Rani Devalla. Retrieved 9 December 2017.
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