RecipeMuncher

Finger-millet or ragi is widely grown in arid areas of Asia and Africa. Finger millet can be ground and cooked into cakes, puddings or porridge. It is a storehouse of protein, calcium and fiber. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt. Inspired by her and her, I tried a different recipe of Ragi Malt. I used jaggery instea (...)