Heritage Cuisine
Ragi
Finger Millet (Ragi) - Its scientific name is (Eleusine Coracana) & in the grass family, native to the Old World tropics and an important cereal in India and Africa. 100 gm of ragi provides 7.3gms of protein, 1.3gm of fat, 2.7 gm of minerals, 3.6gm of fiber, 72.0gm of carbohydrates, 328kcal of energy, 344 mg of calcium, and 283mg of phosphorous, 3.9mg of iron. The Executive Chef is of the opinion that Ragi is very good for diabetic patients & children. Ragi has a cooling effect on the body & it is good for the people working under direct sun.
Ragi & Mochai Semiya
Ingredients
- Ragi
- Water
- Boiled Field beans seed
- Fresh grated coconut
- Coriander leaves
- Mustard
- Onions
- Curry leaves
- Split Bengal gram
- Ginger
- Green chilies
- Red chilly
- Oil
- Salt
- 200 g
- 200 ml
- 100 g (Mocha)
- 1/2 cup
- 05 g (cleaned and finely chopped)
- 02 g
- 10 g (finely chopped)
- 02 sprigs finely chopped
- 10 g
- 03 g
- 05 g (finely chopped or according to your taste)
- 05 g chopped
- 30 g
- to taste
Method
- Soak the ragi in water for two minutes. Strain the water and then steam it for five minutes.
- Saut'e the rest of the ingredients and finally add in the bean seeds and ragi semiya
- Keep on a slow fire until cooked. Garnish with fresh coconut.
- Eat the Ragi and Yellow beans semiya with delicious burnt tomato chutney.