Mother’s Gift to Herself & Child. Wholesome.
Easily digested. Iron Rich.Grown by Small Farmers in Natural Farming.
Ragi Atta
Indigenous Ragi Finger Millet. Locally Ragi is known as ‘Madua’ in Uttarakhand.
Grown by small scale farmer groups in Natural Farming. Ragi sourced from Dr. Salunkhe, Satara, Maharashtra. Ragi is an Age-Old, Climate Resilient Millet, Tribal Farmers Staple, particularly for Women & Children. Taru farmers are encouraged to Grow Ragi, to Fight Hunger, Malnutrition. Grown in Less Fertile Soil, Low Rainfall.
Indigenous seed. Freshly Stone Ground Flour ‘Made to Order'. Preservative & Additive Free. Harvest of ragi is manually cleaned & packed by women farmers.
Baby food, Ragi Roti, Ragi Dosa, Ragi Porridge, Ragi Upma, Ragi Cakes, Ragi Biscuits, Ragi Pancake.
Ragi Atta Roti:
Ingredients:
Ragi flour – 3 cups
Green Peas – 1 cup
Potato mashed – ½ cup
Onion, finely chopped – 1cup
Carrot, grated – ½ cup
Curry leaves, finely chopped – 10
Coriander, finely chopped – 2 tbsp
Red chilli powder – 1/4 tsp
Cumin seeds – 1 tsp
Sesame seeds – 1 tsp
Water – 1 cup
Salt – 1/2 tsp
How to prepare:
For Veg. Stuffing
Coarse grind all the vegetable. Now, add mashed potatoes, salt, spices and mix well. Keep aside
For Dough
In a bowl add salt, ragi flour, water and knead until the desired consistency is obtained i.e. soft dough. After 15 mins, make small balls from ragi dough. Add vegetable stuff in the dough ball and fold. Heat a non-stick tava and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Serve immediately.
Ragi is a rich source of natural iron, amino acids, anti-oxidants
& dietary fibres. Lowers blood sugar level, cholesterol, strengthens bones, improves haemoglobin & aids weight loss. Natural immunity booster & whole food for infants. (Rao. B et al 2017).Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.
