Mustardseeds–halfteaspoon

LemonJuice–1TeaspoonSodabicarbonate–1Teaspoon

Capsicum–50gm

Sweetcorn–50gmTomatoketchup–2teaspoon

Onion–50gm

Cumin–halfteaspoon

Redchillipowder–onefourthteaspoon

Rice–50gm

Method:

RagiPizza

Cabbage–50gm

Oil–25ml

Soak dal for two and half hours grind to

thick paste. Mix ragi flour, salt, curd, ginger

garlicpasteandturmericpowder.Addlemon

Juice and Soda Bicarbonate and make thick

batter.Pourthebatterintogreasedthaliand

steam. Garnish with coriander leaves, curry

leavesandgratedcoconut.Servewithchutney.

Uraddal–50gm

Cheesecube–1no

Ingredients:Ragi–100gm

Chanadal–50gm

Asafoetida–apinch

Oil–20ml

RagiDhokla

Ingredients:

Ragiflour–50gm

Curryleaves–5gm

Corianderleaves–5gmGingergarlicpaste5gmSourthickcurd–50gm

Tomato–50gm

Ingredients:

Cucumber–50gm

RagiSalad

Germinatedgreengram–50gmGerminatedragi–50gm

Onion–50gm

Corianderleaves–forgarnishing

Soakragiandgreengramfor8hoursand

keep for germinat ion . 2nd day a f ter

germination boil ragi and green gram and

sweet corn for 05minutes. Grate cucumber;

chop onion tomato and green chillies. Mix

everything, addsalt lemon juiceandgarnish

withcorianderleaves.

RagiPudding

Ingredients:

Coconut–1small

Greenchillies–6nosLemon–1no

Jaggery–150gm

Sweetcorn–25gm

Ghee-01teaspoon

Method:

Ragi–250gm

Cardamom–5-6nosCashewnut–15–20nos

Method: Soakragifor8hoursandgrinditinmixer.

Take malt and mix with coconut juice and

jaggery.Cookitongastillitisthickthenadd

cashewnuts and cardamom powder. Grease

thaliwithgheeandspreadtheragimalt.Allow

ittocoolandkeepinrefrigerator.

Method:

Programme Coordinator I/c

Director (A),

Old Goa, Goa

Smt.SunetraTalaulikar

Soakragiriceanduraddalfor8hoursand

grind and keep over night. Add salt to the

batter.Inakadaiheatoil,addchoppedonions,

cabbage, capsicum,andsweet corn.Cook for

two minutes and then add tomato ketchup.

Heattawa,addoilmakethickdosalikepizza

basefryboththesides,addcookedvegetable

ontopthenaddgratedcheese.

Dr.EaknathB.Chakurkar

ShriH.R.C.PrabhuSMS (Home Sci.)

--------------------------

Publishedby:

ICAR – Central Coastal Agricultural Research Institute

Prepared&Editedby:

Designedby:

ShriVishwajeetPrajapatiTechnical Officer (Computer)

Contactat:

ICAR –Central Coastal Agricultural Research InstituteEla, Old Goa, Goa – 403402,

Email : pckvknorthgoa@gmail.comWebsite: www.kvknorthgoa.icar.gov.in

ICAR-KrishiVigyanKendra,NorthGoa

Telefax : 0832-2285475

Krishi Vigyan KendraICAR - Central Coastal Agricultural Research Institute

Ela,OldGoa,Goa

ExtensionFolderNo.20/2018

1. LoadedwithCalcium:Ragiisoneofthebest non-dairy sources of calcium when

comparedtoanyothergrains.Accordingtothe

National Institute of Nutrition in India, 100

grams of Ragi contains 344 mg calcium.

Calciumiscriticalforhealthybonesandteeth

andpreventionofosteoporosis.

Eat ragi and be healthy is the common

statement that is made by the people who

know the nutritional and health benefits of

tiny brown coloured grain. People have the

misconceptionthateatingragimakespeople

lookdarkerforgettingtheadvantagesofit.Sad

partofragiisitsdarkappearancewhichmakes

it lag behind in our daily culinary practices.

Ragi cultivation in Goa during 2011-12 was

150 ha. Several Training programmes are

organized for farm women on nutritional

importance of Ragi as it is used as weaning

foodforthechildren.

Introduction

HealthbenefitofRagi

5. Relaxes theBody:Regular consumption

of Ragi is highly beneficial in dealing with

conditions of anxiety, depression and

insomnia. The presence of antioxidants,

mainlyTryptophanandaminoacids,helpsas

theyworkasnaturalrelaxants.

2. Helps in Controlling Diabetes: Thegrain's seedcoat isabundant inpolyphenols

anddietaryfibresascomparedtorice,maize

orwheat.Thelowglycemicindexlessensfood

cravings and maintains the digestive pace,

consequently,keepingbloodsugarwithinthe

saferange.

4. Battles Anemia: Ragi is an excellentsource of natural iron and thus a boon for

anemic patients and also for thosewith low

haemoglobin levels. Once ragi is allowed to

sprout, theVitaminC levels tend to increase

and lead to easy absorption of iron into the

bloodstream.

3. RevertsSkinAgeing:Ragiworkswonders

formaintainingyoungandyouthfulskin.Vital

amino acids like Methionine and Lysine

presentinitmaketheskintissueslessproneto

wrinklesandsagging.

--------------------------

Nutrientvalueof

3. Proteins –7.3

6. HelpsinWeightLoss:Thehighamountof

dietaryfibercombinekeepsthestomachfull

foralongerandpreventsunwantedcravings.

Thisinturnleadstoaminimizedappetiteand

weightloss.

Ragi100gm

1. Energy –3282. Carbohydrates –72

4. Fats –1.35. Fibre –3.6gms6. Calcium –344mgs7. Phosphorus –283mgs8. Iron –3.9mgs9. Zinc –2.3mgs10.Magnesium –137mgs

Chopthevegetablesandaddsaltandgreen

chilles. Mix ragi flour and besan flour. Heat

tawaapplyoilandspreadthebatterandfry.

Drumstickleaves–25gm

Tomato–50gm

Ingredients:

Salttotaste

RagiPanCake

Soakragi,rice,anduraddalfor6hoursand

drainwaterandgrinditintofinepaste.While

grinding add soaked rice flakes. Ferment

overnight.Addsaltandmixthoroughly.Applya

teaspoonfulofoiltotheidlipanandpourthe

batter.Steamitinidlicooker.

Bengalgramflour–50gmCorianderleaves–halfbunch

Onion–50gmRagiflour–100gm

Method:

Greenchilles–4to5nos

Method:

RagiRecipes

Parboiledrice–100gmRagi–100gm

Ingredients:

RagiIdli

Uraddal–100gm

Riceflakes–20gmSalttotaste