Ragi / Finger Millet are one of the oldest known foods to mankind. Have anyone of you seen a millet plant? (I can hear you say I can google it). For others who want to visualize, here I go. They look like small mushy grass with a sponge like green seeds towards the end. They are kind of rigid and hard.The maids who worked at my grandparent’s place have extremely thick lustrous locks of hair. I would sit and awe at the look of their hair – shiny, pitch black and healthy. Watching my expressionless face, my mom would announce her discovery that it’s because they eat organic grains straight from the field. I don’t whether that was the reason but I have seen those girls bring home stalks of millet, roast it in direct heat, once cooled they will pull out the grains just like snapping the curry leaves off their stem and eat it just like that. Even I try to eat that way whenever we visit the fields.They are highly nutritious, gluten free and so easy to digest.
Have I not convinced you to buy a packet of finger millet flour yet?
If not then take a look at a dish I made with finger millet flour (ragi maavu) – Ragi idiyappam served with thengai paal (creamy coconut milk sweetened with coconut palm sugar and flavorful crushed cardamon. Wondering what’s this coconut palm sugar all about? Then you must read my post on coconut palm sugar here? Also try my savory version (ragi sevai).
- 4 cups finger millet
- 1 teaspoon salt
- 2-3 cups hot water + more if needed
- Pressure cooked without whistle
- Idly plates
- 1-2 teaspoon coconut oil to grease the idly plates and idiyappam press
Thengai paal / Coconut nut milk
I used the coconut milk from the Thailand coconut milk 15oz can as I can read the calories. You can make fresh ones from scratch too. Make it ahead and refrigerate until ready to serve.
Source: My mother (with my variation)
1 cup coconut milk (I used Thailand coconut milk, 15oz can) or
Make fresh ones with the coconut shreddings
3 cups water
1/2 cup coconut palm sugar
3 cardamon pods – crushed
1. Mix them all together and let the sugar dissolve. Check for sweetness. Add more if needed. Just make it as per your requirement.
1. Ragi flour can be included in phase 2 and 3 of South beach diet. Since we have used coconut palm sugar this dish is perfect for any weightloss program. Always remember eating in moderation never hurts.
2. My ragi idiyappam with thengai paal can be eaten during gestational diabetes. You can also try my savory version (ragi sevai here).
3. Ideal breakfast/dinner food for those who are diabetic / pre diabetic.
4. You can chill it and serve it in small portions as dessert too. They are creamy, gritty and sweet.