As young, growing-up children, do you remember what our Moms used to make us drink everyday? Yes, a BIG glass of Kanji! The kanji powder was made predominantly with lightly roasted ragi, wheat, different kind of dals and pulses, flavoured with elaichi and nutmeg. Two or three spoons of this powder was boiled in water to a porridge-like consistency, to which a glass of milk was added. This was possibly one of the healthiest malts - definitely packed with more nutrients than the current malt powders which are marketed as 'the secret of my energy' or 'the drink for growing children'. Also, made at home by a loving mother or grandmother, with no chemicals/preservatives added, the kanji powder was definitely a super food.
Ragi is a type of millet and is known as Finger millet. Millets are packed with better nutrients as compared to rice and wheat. They are rich in fibre, have a good amount of protein and are bestowed with more mineral content. The table below gives a comparison. As can be seen, it needs no additional convincing to realise why we should include more millets in our diet.
Of the various millets available, we are probably more familiar with Ragi, Jowar and Bajra. Ragi is exceptionally rich in calcium and is ideal for people suffering from diabetes and for weight-watchers. When I was pregnant with my second child, during the last trimester I developed gestational diabetes. The doctor advised me to go for walks and consume ragi to avoid weight gain and reduce the sugar levels. I did this religiously for a month and was back on track - not only were the sugar levels back under control, I did not also gain weight.
Ragi can be consumed in many ways - as Kanji mixed with milk and sugar or salt and butter-milk, as Mudde or Ragi Balls, as Idlis, as Dosas, as Rotis or as Kuzhi appams, For these, the batter is prepared in much the same way as normal idli or dosa except that rice is replaced by ragi. Most of the other millets like Foxtail, Little, Proso can be cooked in the same manner as rice and had with sambar, rasam or curd.
The other day, I prepared Upma using Harka or Kodo Millet. It has a nice nutty taste; and just a little is enough to fill our stomachs! Prepare it just like the usual rawa upma - slightly dry
roasting the Kodo millet, and adding two and a
quarter cups of boiling water to a cup of millet. An assortment of vegetables can be added. I put in beans, carrot, peas, potato and a bit of grated coconut.
Ragi is a type of millet and is known as Finger millet. Millets are packed with better nutrients as compared to rice and wheat. They are rich in fibre, have a good amount of protein and are bestowed with more mineral content. The table below gives a comparison. As can be seen, it needs no additional convincing to realise why we should include more millets in our diet.
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| Information sourced from the Internet |
English Name of Millet
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Tamil, Kannada equivalent
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Foxtail
|
Tenai, Navane
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Little
|
Samai, Sama
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Kodo
|
Varagu, Harka
|
Proso
|
Pani varagu, Baragu
|
Barnyard
|
Kudhiravali, Odalu
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Sorghum
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Jowar, Cholam, Jola
|
Pearl
|
Bajra, Kambu,Sajje
|
Finger
|
Ragi, Keppai
|
Of the various millets available, we are probably more familiar with Ragi, Jowar and Bajra. Ragi is exceptionally rich in calcium and is ideal for people suffering from diabetes and for weight-watchers. When I was pregnant with my second child, during the last trimester I developed gestational diabetes. The doctor advised me to go for walks and consume ragi to avoid weight gain and reduce the sugar levels. I did this religiously for a month and was back on track - not only were the sugar levels back under control, I did not also gain weight.
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| Ragi Kuzhi appams |
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| Kodo Millet Upma! |
roasting the Kodo millet, and adding two and a
quarter cups of boiling water to a cup of millet. An assortment of vegetables can be added. I put in beans, carrot, peas, potato and a bit of grated coconut.
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| Dry roasted Kodo millet |
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| Assorted vegetables saute'd in oil |
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| Kodo and vegetables cooked in hot water |
