Bhoomi Ragi Powder is a nutritious and versatile flour made from finger millet. It is a good source of protein, fiber, and minerals like calcium and iron. Ragi powder is also gluten-free, making it a good option for people with celiac disease or gluten intolerance.

This ragi powder is sourced from select farms and is processed in a state-of-the-art facility to maintain its nutritional value and quality. It is stone ground to preserve the natural flavor and texture of the ragi grains.

Ragi powder can be used to make a variety of dishes, including porridge, pancakes, cookies, and bread. It can also be used as a thickener for soups and stews.

Benefits of Ragi Powder

• Good source of protein, fiber, and minerals
• Gluten-free
• Helps to improve digestion
• Lowers cholesterol levels
• Reduces the risk of heart disease
• Helps to manage blood sugar levels
• Boosts energy levels
• Improves sleep quality

How to Use Ragi Powder

Ragi powder can be used to make a variety of dishes, including porridge, pancakes, cookies, and bread. It can also be used as a thickener for soups and stews.

To make ragi porridge, simply combine 1 cup of ragi powder with 2 cups of water or milk in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the porridge has thickened. Serve with your favorite toppings, such as fruit, nuts, or honey.

To make ragi pancakes, combine 1 cup of ragi powder, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 egg, and 1 cup of milk in a bowl. Mix until well combined. Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown. Serve with your favorite toppings, such as butter, syrup, or fruit.

To make ragi cookies, combine 1 cup of ragi powder, 1 cup of all-purpose flour, 1/2 cup of sugar, 1/2 cup of butter, 1 egg, and 1 teaspoon of vanilla extract in a bowl. Mix until well combined. Drop the dough by rounded tablespoons onto a greased baking sheet. Bake at 375 degrees Fahrenheit for 10-12 minutes, or until the cookies are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

To make ragi bread, combine 3 cups of ragi powder, 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of active dry yeast, and 1 1/2 teaspoons of salt in a bowl. Mix until well combined. Add 1 1/2 cups of warm water and mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until the dough has doubled in size.

Punch down the dough and divide it in half. Roll out each half into a 9x5-inch rectangle. Place the rectangles on a greased baking sheet, cover with plastic wrap, and let rise for 30 minutes, or until the dough has doubled in size.

Preheat the oven to 375 degrees Fahrenheit. Bake the bread for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped. Let cool on a wire rack before slicing and serving.

Storage

Ragi powder should be stored in a cool, dry place. It can be stored for up to 6 months.