Why we should eat Ragi ( Maduwa) ke Aate ki Roti once in a week ?

Back to basics. 

Maduwa ka Aata is  consumed highly in villages of India, at the same time its relevance in cities is fading out slowly. 

It's time to go back to basics to get the real nutrients for our healthy body.

Milling on a small chakki helps retain its nutrition and moisture content. Ideal for any health conscious person. Remember, a high-fibre diet lowers your cholesterol levels and helps prevent constipation. Fibre helps regulate blood-sugar levels in individuals with diabetes

Nutrition Fact: Ragi Atta is gluten-free, good source of calcium, magnesium, iron and dietary fiber. It also contains protein and Vitamin D. 1 cup of Ragi Flour (about 119 gms) contains 13% of daily protein requirement of a human body and 8% of potassium need.

How to use: Add a portion of Ragi Flour in wheat flour to make it a regular diet. Eating Ragi or Mandua Roti with a smear of desi cow ghee has been an age old tradition in villages especially in cold places. In South India Ragi Laddoos bear a special place. It is popular to offer Ragi laddoo with ground nut and jaggery to pregnant women for extra protein, iron and fibre.

How to store: Store the flour in an air tight steel or glass container and in refrigerator for longer life. Ideally, it is advised to consume any flour within 30 days of milling. This is more so in case of our flour which is not treated by any chemicals for increasing shelf life. In the absence of any chemical treatment such flour is more prone to catch worm infestation too. So, buy in small quantity and consume it well in time.

Here I'm going to make simple Chappati out of it. 

So this is the Ragi flour.

Make it a dough by adding HOT water.

 

It is as simple as shown in the picture. 

Salt and chutney makes it tastier.

Do try it once.

For women who are in pregnancy or lactating phase this is your Superfood. 

And for kids it is the most healthy snack.

Make it in the form of laddo like this.