Ragi, also known as finger millet, has always been an essential superfood in the traditional Indian diet. In the recent times, this ancient superfood has gained newer heights of popularity for its health benefits and versatility in cooking. From traditional porridges to modern snacks, Ragi is being appreciated for its nutritional value and adaptability in various cuisines.
It is the timeless appeal of Ragi with ancient recipes that have captured modern attention.From the comforting Ragi Mudde to the crispy Ragi dosas and nutritious Ragi malt, these dishes showcase the enduring charm of this superfood. Ragi Buttermilk is also a summer favourite along the health-conscious folks. Evening snacks like Ragi Murukku or breakfast items like Ragi Rotti have once again become the hot shots of the health season.
Recently, two varieties of Ragi flour have particularly been gaining rapid popularity: Ragi Huri Hittu (Popped Ragi Flour) and Sprouted Ragi Flour (Ragi Malt). Ragi Huri Hittu is a finely powdered form of roasted Ragi, often used in making traditional snacks and beverages.
Sprouted Ragi Flour, on the other hand, is made from sprouted Ragi grains, offering enhanced nutritional content and easier digestion.
It is Ragi's versatility and diverse varieties that provide a range of culinary possibilities, enriching both taste and health benefits.
