Ragi Peas Paratha – a healthy, gluten-free Indian flatbread made from ragi flour/finger millet, stuffed with boiled peas, ginger, garlic and few other spices. Ragi / Finger millet is a diabetic friendly whole grain and is packed with essential nutrients like Vitamin C, E, B- complex, iron and calcium. This gluten-free grain is known for its rich fibre content and hence is an excellent substitute to the regular cereals and grains such as rice, wheat and barley. Ragi flour as such has a rustic and earthy taste and hence stuffing it with masala peas balances the texture, flavour and taste. Serve this ragi peas paratha with a cup of yoghurt / tadka dhal / subzi.
Ragi dosa / Finger millet dosa is a whole grain crepe and is a healthy variation to the regular dosa. Ragi, also called as kezhvaragu in tamil belongs to the millet family and has earthy flavour. In ancient times, this reddish black wholegrain like its other millet counterparts were an integral part of India diet. Because of its unappealing texture and appearance, earthy & bland taste, it has become less popular in Indian cuisine. This long forgotten wholegrain is gluten free and is currently gaining popularity owing to the array of nutritional benefits. This instant ragi dosa is made easily by mixing the ragi flour, rice flour and rava/sooji along with yoghurt and green chillies. Ragi dosa is usually served with chutney or sambar.
Ragi or Finger millet is one of the most nutritious gluten-free cereal grain. Traditionally in South India, it is taken in the form kanji or