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Product Description
Organic Finger millet (Ragi) Flour
Nutty Yogi Finger millet (Ragi) flour it is an excellent source of both soluble and insoluble fiber which ensures your overall long term health.
Natural Ingredients
Nutty Yogi’s Finger millet (Ragi) Flour is produced by stone ground Finger millet (Ragi) grains. This fiber-rich flour provides enhanced nutrition and taste.
Benefits
This fiber-rich flour provides enhanced nutrition and taste. Finger millet (Ragi) flour has a distinctive sweet, nutty taste that can be incorporated into your cooking and baking recipes. It serves as a health some alternative to processed white flour.
Nutrition Value
Our Finger millet (Ragi) flour is slowly digested by the body. It is an excellent source of fiber, making it a great digestive aid. It has a rich content of vitamins, minerals and other beneficial plant compounds.
Stone Ground
Nutty Yogi’s Finger millet (Ragi) Flour is produced by stone ground Finger millet grains. This fiber-rich flour provides enhanced nutrition and taste.
High Fiber
Finger millet (Ragi) reduce hunger and promote feelings of fullness both of which may lead to weight loss over time. Finger millet (Ragi) lessens hunger largely through its high fiber content. A soluble fiber known as beta-glucan is particularly helpful.
Rich In Antioxidants
Finger millet (Ragi) contains antioxidants such as vitamin E, beta-carotene, lutein and zeaxanthin, which help protect against and repair cell damage caused by oxidative stress.
Finger millet (Ragi) contains many important vitamins, minerals and antioxidants
Builds Immunity
Boosts immunity, due to its nutritional value Finger millet (Ragi) is particularly helpful as it strengthens body’s immune system and reduces the chances of cold and flu. Iron improves the blood volume and prevents anemia and fatigue.
Recipe’s Using Finger millet Flour
Ragi Dosa
Combine the flours, sesame, onions, green chillies, ginger, coriander and salt in bowl. Add water to make a smooth batter. Heat a non stick pan, grease it with a little oil & spread out a tablespoon of batter. Cook on both sides till done.Serve hot with carrot garlic chutney
ragi muddhe
In a thick bottomed pan mix 2 cups of water and 1 tbsp rice flour+1tbsp ragi. This is done to avoid lumps while the mixture boils.
Place the pan over a flame of medium high heat and bring the water to a boil. Add the remaining ragi flour. Do not mix. Leave it for about 6-7minutes when the water will slowly bubble over the flour. Leave it for another 2-3 minutes & then using a wooden spatula mix the mixture. Reduce flame & keep mixing till the mixture comes together like a ball.
Remove from flame, remove contents on a plate & allow to cool off for a few minutes till it is ok for you to handle the dough. Form into palm size balls & serve.
Ragi idli
. Soak udad dal, rice and fenugreek seeds separately for at least 2 hours. Soak the ragi flour for 10minutes before mixing the batter. 2. Grind the udad dal first until it turns fluffly. Grind the rice and methi seeds to an almost fine consistency – leave it a bit grainy. In a deep pan mix the ground batters along with the soaked ragi flour adding a little water to arrive at a idli batter kind of consistency – should not be too runny nor too thick like cake batter 3. Leave it overnight for fermentation. Cover the mouth of the pan with a muslin cloth. 4. Place sufficient water in a cooker & bring it to a boil. Grease idli moulds with a little oil & pour batter into each mould. Place the mould into the cooker, cover the lid and steam without adding the weight (whistle) to the cooker for about 15-18 minutes.Serve hot with Sambar or coconut chutney
Product Description
Multi millet Atta is a star in this category. Combining the goodness of the millets like jowar, ragi, bajra and kodo with amaranth, our chef has created a flour which scores high on nutrition at the same time keeps your rotis soft and easy to make. We pick up the finest Oats imported from Australia and make it into coarse flour. This can be added to your regular flour or use it as you like in baking your breads To be able to eat as much and feel good about it happens, when you are eating the right thing. Nutty Yogi’s Sugar Control Release Atta is a wonder atta which makes you feel light Tapioca is a grain free, slightly sweet, smooth flour and is becoming a staple in gluten- free baking. It is gaining momentum as a thickening agent in healthier cooking flour usually is a mixture of barnyard millet, tapioca pearl and amaranth flours. Farali Roti/Gluten Free Roti is unbelievably soft and easy to roll
Benefits 1
Rich in dietary fiber which helps in digestion and a source of protein Rich in dietary fiber which helps in digestion and a source of protein Goodness of Omega Fatty Acids helps in preventing heart disease and stroke All Natural ingredients made from organically grown cassava root Is an excellent source of dietary fiber with a good amount of both soluble and insoluble fractions.It is the best gluten free flour
Benefits 2
Tasty roti for people who are sensitive to gluten Tasty roti for people who are sensitive to gluten Controls Blood Pressure and also controlling sugar blood levels It is the best gluten- free flour Best for Weight Gain
Benefits 3
Rich in Minerals High In Vitamin It has most of the healthiest blends of ingredients Best flour for Weight Gain High Fiber
Benefits 4
Weight Loss and maintained a balanced diet Weight Loss and maintained a balanced diet Weight Loss and maintained a balanced diet Helps with good indigestion Helps with good indigestion.
Ragi flour is one of the best non-dairy sources of calcium when compared to any other grains. According to the National Institute of Nutrition in India, 100 grams of Ragi contains 344 mg calcium.
The grain’s seed coat is abundant in polyphenols and dietary fibres as compared to rice, maize or wheat. The low glycemic index lessens food cravings and maintains the digestive pace, consequently, keeping blood sugar within the safe range.
Ragi works wonders for maintaining young and youthful skin. Vital amino acids like Methionine and Lysine present in it make the skin tissues less prone to wrinkles and sagging.
The best way to enjoy this item is in the form of Malts, that serve as a Finger millets make some of the most tastiest dishes in Pohas, Dosas and Idlis. They are also a great ingredient to make Ladoos, Halwas and other Indian sweets..
Ragi has a lot of carbohydrates and is placed at the peak of food grains by most dietitians.
Ragi also has Vitamin E, which is very useful for your skin. Vitamin E acts as a natural assistant for body wounds. This help lubricates the skin, forming a protective layer that enables your skin to grow.
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