Bonjour tout le monde!
I've been tracking my nutrition intake last several weeks and trying to figure out which foods have the most nutrients. My food item of the week is Ragi also known as finger-millet. It is truly an amazing and powerful food with over 300 mg - calcium, 146 mg magnesium, 4.62 mg Iron in 100 g of edible portion. It has decent amount of fibre and protein. Only vitamin it doesn't have is vitamin c.
For more information you can check here - https://drive.google.com/file/d/1eqQ578gHiPoIaHaVYjQa_3sFe_LzGhm1/view You will find trace minerals content for Ragi in page 152.
So here is a crepe recipe for you made with ragi...
Ragi or finger millet flour - 1 1/2 cups (250g)
Urad dal - 1/2 cup
Brown rice - 1/2 cup
Fenu greek seeds (optional) - 1/2 tsp
I've been tracking my nutrition intake last several weeks and trying to figure out which foods have the most nutrients. My food item of the week is Ragi also known as finger-millet. It is truly an amazing and powerful food with over 300 mg - calcium, 146 mg magnesium, 4.62 mg Iron in 100 g of edible portion. It has decent amount of fibre and protein. Only vitamin it doesn't have is vitamin c.
For more information you can check here - https://drive.google.com/file/d/1eqQ578gHiPoIaHaVYjQa_3sFe_LzGhm1/view You will find trace minerals content for Ragi in page 152.
So here is a crepe recipe for you made with ragi...
Ragi or finger millet flour - 1 1/2 cups (250g)
Urad dal - 1/2 cup
Brown rice - 1/2 cup
Fenu greek seeds (optional) - 1/2 tsp
Salt to taste
Soak urad dal, rice and fenugreek seeds in water for about 4 to 5 hours. Grind into a smooth paste. Add ragi flour and enough water. Add salt and mix well. It must have the consistency of crepe batter.
Soak urad dal, rice and fenugreek seeds in water for about 4 to 5 hours. Grind into a smooth paste. Add ragi flour and enough water. Add salt and mix well. It must have the consistency of crepe batter.
Let it ferment overnight.
If you live in a cold or cooler climate it will take longer to ferment. This is how the batter looks after fermentation. It took almost 24 hours for the batter to ferment. The batter rises and turns fluffy.
If you live in a cold or cooler climate it will take longer to ferment. This is how the batter looks after fermentation. It took almost 24 hours for the batter to ferment. The batter rises and turns fluffy.
I live in an extreme cold winter weather country. So I put the batter in the oven and turned the temperature dial to 250 F for 3 minutes and then it turned it off. Seven hours after I turned the oven on again for 3 minutes at 250 F (Don't open the oven door).
After the batter ferments pour 1/4 cup of the batter on a hot (not too hot) griddle. Spread it around like a crepe.
After the batter ferments pour 1/4 cup of the batter on a hot (not too hot) griddle. Spread it around like a crepe.
Eat this with coconut chutney or a simple potato curry made with boiled potatoes, onions and green chillies. You could even spread butter or ghee over the crepe before serving.
You should be able to find ragi flour at any Indian grocer. Do let me know in the comments section if you have any questions...
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