Ragi Flour, Millet Flour, Kurkkan Flour, TRS, 1 kg
Raagi is a kind of millet. It contains high proteins and has advantages of slow digestibility and high calcium content. High-protein biscuits are made with raagi flour. The white grain varieties of raagi have more thiamine and protein. Raagi flour is used in the preparation of rotis, dosa, porridge, and other foods. Raagi flour is also known as Kurakkan flour in Karnataka, India. This ground raagi flour can also be consumed with milk, boiled water or yogurt. The dishes made out of Raagi flour also act as a wholesome diet for diabetic and obese people. It also serves as a cheaper alternative for milk as it is rich in protein and calcium. To make raagi dishes long lasting, can also prepare raagi biscuits.
Snacks Ingredients for Ragi Biscuit :
• buckwheat – 1/2 cup
• soya curds – ¼ cup
• ginger-chilli paste – 2 tsp
• ragi flour – 2 tbsp
• fruit salt – 1/4 tsp
• salt to taste
• oil for greasing – 1/4 tsp
• chopped coriander – 1 tbsp
1. Grind the buckwheat coarsely. Wash, drain and keep aside.
2. Add ½ cup water to the soya curds and whisk well. Add this to the buckwheat.
3. Add ragi flour and ginger chilli paste to the mixture, and mix well to make the dhokla batter.
4. Keep aside to ferment for 2 to 3 hours.
5. Add salt to the batter and mix well.
6. Just before steaming add ¼ packet of fruit salt to the batter and sprinkle a little water to enable bubbles to be formed.
7. Mix gently and pour the batter into a 200 mm. (8″) diameter greased thali.
8. Steam for 15 to 20 minutes till the dhoklas are firm.
9. Cool slightly and cut into diamond-shaped pieces.
10.Serve hot garnished with coriander.
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