How To Cook Whole Grain Ragi - How To Cook. This helps the grains not to turn moldy and smelly since air is circulated through the cloth. Then, dry them well under the sun so that they are crisp or roast them in a pan on low flame so that they are slightly toasted.
Whole Wheat Ragi Cookies Baking With Whole Grains
To dry roast, simply add the grain to an ungreased pan and place over medium heat. Do not cover the pot, just tie a muslin cloth on the rim. Reduce the heat and cover the pot. Use a large pot to soak them well. Since ragi is high in calcium, excess consumption can lead to kidney stones. Ragi and almond milk porridge. Remove the pan from heat before the grains turn too dark and start to burn. This helps the grains not to turn moldy and smelly since air is circulated through the cloth. Bring to a simmer over medium heat. Shake or stir the pan continuously for 3 to 6 minutes.
If the grains are dry roasted or sauted prior to cooking, the flavor is enhanced considerably. Although, high in carbohydrates, ragi takes a while to digest, slowing the absorption of carbs in it. It will also make it extra fluffy when cooked. Cook the millet until the grain is heated through and becomes fragrant, for about 2 minutes. To dry roast, simply add the grain to an ungreased pan and place over medium heat. You can also make it multigrain by soaking green gram, brown chickpeas, whole wheat, etc separately or along with ragi for 8 hours. Use a large pot to soak them well. Shake or stir the pan continuously for 3 to 6 minutes. Remove the pan from heat before the grains turn too dark and start to burn. This is a whole grain blend of 8 gluten free grains and seeds which are ground in a coffee grinder and cooked. If the grains are dry roasted or sauted prior to cooking, the flavor is enhanced considerably.
