Ragi Atta : 500 g

Quantity – 500 g

Ragi Atta/Nachni/Finger Millet Flour

Traditional staple food, resistant to pests and a climate – complaint crop.

Taru Ragi Flour is an ancient millet. Ragi is recognized as a rich source of natural iron, amino acids, anti-oxidants and dietary fibres. Lowers blood sugar level,  cholesterol, strengthens  bones, improves haemoglobin and aids weight  loss. Natural immunity booster and whole food for infants.

Sourced by TARU Naturals. Organically grown & community processed by organic farmers collectives in villages of Maharashtra.

Processing
Harvest of ragi is manually cleaned & packed by women farmers.

Health Benefits
Rich source of natural iron, amino acids, antioxidants and dietary fibres. Lowers blood sugar level, cholesterol, strengthens bones, improves haemoglobin and aids weight loss. Natural immunity booster and whole food for infants. (Rao B et. al., 2017).

How to Use
Baby food,  Ragi  Roti,  Ragi Dosa, Ragi Porridge, Ragi Upma, Ragi Cakes, Ragi Biscuits.

Recipe – Ragi Atta Roti:

Ingredients:

• Ragi flour – 3 cups
• Green Peas – 1 cup
• Potato mashed – ½ cup
• Onion, finely chopped – 1cup
• Carrot, grated – ½ cup
• Curry leaves, finely chopped – 10
• Coriander, finely chopped – 2 tbsp
• Red chilli powder – 1/4 tsp
• Cumin seeds – 1 tsp
• Sesame seeds – 1 tsp
• Water – 1 cup
• Salt – 1/2 tsp

How to prepare:

For Veg. Stuffing
Coarse  grind  all  the  vegetable.  Now,  add  mashed  potatoes,  salt, spices  and mix well. Keep aside

For Dough
In a bowl  add  salt, ragi flour,  water  and  knead  until   the  desired  consistency  is  obtained  i.e.  soft dough.  After 15 mins, make small balls from ragi dough. Add  vegetable stuff in the dough ball and fold. Heat a non-stick tava and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Serve immediately.