Biology:Ragi flour
From HandWiki
Short description: Type of flour
| Alternative names | Ragi powder/finger millet powder |
|---|---|
| Type | flour |
| Main ingredients | Ragi |
| Variations | fine powder, coarse powder |
Ragi flour is a primarily a powder food, made out of ragi grain. It is finger millet powder. It has high protein and mineral content. Ragi flour has a low fat content and high fibre.[citation needed]
In Uganda Ragi Powder is commonly used in make a steple drink called (Busera by Banganda in Central) or Obushera by Banyankole in Western Uganda.
It is got from dried millet grains and common in Uganda.
Preparation of ragi flour
First ragi is graded and washed. It is allowed to dry naturally in sunlight for 5 to 8 hours. It is then powdered. Ragi porridge, ragi halwa, ragi ela ada, and ragi kozhukatta can be made with ragi flour.[1]
Baking
All-purpose flour can be replaced with ragi flour during baking. Ragi cake and ragi biscuits can be prepared.[2]
References
- ↑ The Hindu, Life & Style (23 July 2015). "Food". Parvathy Menon. http://www.thehindu.com/features/metroplus/Food/ragi-the-super-food/article7457070.ece. Retrieved 9 December 2017.
- ↑ THE HINDU, New states (18 February 2017). "Thinking beyond finger millet flour gruel". Rani Devalla. http://www.thehindu.com/news/national/andhra-pradesh/Thinking-beyond-finger-millet-flour-gruel/article17322042.ece. Retrieved 9 December 2017.
 |  |
