Currently, many people are incorporating whole grain crops, or millets, into their diet instead of wheat flour, striving to maintain a healthy lifestyle. Ragi is one such beneficial millet used to make crackers, dosas, chila, and other dishes. Ragi is considered a nutrient-rich product containing components such as fiber, protein, and calcium.
Although ragi flour is easily available in stores, it can be made yourself with a little effort. This article presents a simple way to make ragi flour at home.
Shelf life of homemade ragi flour
It is best to prepare ragi flour in small batches so that it does not need to be stored for a long time. It is recommended to prepare a supply sufficient for about 15–20 days of use, and to make a new batch fresh if necessary.
Why is ragi flatbread special?
Ragi possesses nutrients such as calcium and fiber. Thanks to the fiber, the feeling of fullness lasts for a long time. Furthermore, ragi is a gluten-free grain, allowing people who avoid wheat to include it in their diet.
Ragi flatbreads can be an excellent choice for those who wish to add millets to their diet. However, the method of consumption and the amount of any grain may vary depending on individual needs.