melody is the meaning of ragi in punjabi.
what is the meaning of ragi in punjabi?
melody
ragi mudde, a store house of multi nutrients, has only two ingredients, the ragi (finger millet) flour and water. a tablespoon of ragi flour is first mixed with water to make a very thin paste and later added to a thick bottomed vessel containing water on a stove top. as this mixture boils and reaches the brim of the vessel, ragi flour is added which forms a mound on top of boiling water. the flour is allowed to cook in this fashion on medium high flame. later with the help of a wooden stick (: "mudde kolu" / : " hittin donne"), the flour is beaten to a smooth dough like consistency with no lumps. this hot dough is then rested on low heat before rounding them on a wooden board into tennis sized balls with wet hands. thus prepared ragi balls are broke down into smaller balls using fingers and swallowed hot dipping them in 'saaru' / 'hesru' , chutney or gojju. it is not supposed to be chewed. mudde, by itself, does not have a strong taste. ragi mudde is traditionally eaten with saaru (made of greens with sprouted grams, meat or vegetables), but can also be eaten with yogurt or butter milk. the saaru is often flavoured by mixing a dash of spicy, freshly ground green-chilli paste ( "khaara"), in one's plate - according to taste. "ragi mudde-bassaru" is a popular combination among the farming communities in karnataka. bassaru is made from the decanted water, which remains after (an assortment of) pulses are steamed (usually along with a couple of pods of garlic). this water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of the 'mudde' itself. browned onions, red chillies, and some garlic are browned, and then ground into a paste along with grated coconut. this is added to the water, and the mixture is finally seasoned with oggarane. the steamed pulses themselves are often used to prepare a dry side salad known as 'palya' ().
ragi mudde
ragi flour





















































ragi flour is a primarily a powder food, made out of ragi grain. it is finger millet powder. it has high protein and mineral content. it is an ideal source of protein for vegetarians.





















































section::::preparation of ragi flour.





















































first ragi is graded and washed. it is allowed to dry naturally in sunlight for 5 to 8 hours. it is then powdered. it is great for people with low hemoglobin levels. ragi porridge, ragi halwa ,ragi ela ada , ragi kozhukatta can be made with ragi flour which is rich in taste and nutrients.





















































section::::baking.
ragi flour