The first meal of the day determines how the day will go overall. Power-packed breakfasts are a great idea because of this. They enable you to maintain your energy levels and perform effectively throughout the day. To start, try using something like ragi in place of whole wheat flour when making high-calorie, calorie-dense foods. Ragi flour, also called nachni in Hindi, is a member of the millet family. Ragi is a superfood crop that grows in Asia and Africa and is a great replacement for wheat and all-purpose flour. Ragi has many health advantages, including being a grain rich in calcium and a source of high protein.
Ragi Porridge
This is a rich, creamy meal that is fairly satisfying and packed with nutritious components. Ragi that has sprouted is cooked with milk, jaggery and ghee. After being constantly stirred to achieve a consistency akin to porridge, ragi porridge is seasoned with subtle notes of cardamom and saffron. Nutty garnishes like chopped cashews, walnuts, and almonds add to the breakfast bowl's richness. The porridge is incredibly soft and delicious, melting on your tongue.
Ragi Paratha
Indian flatbread, or parathas, is a common morning meal in most of North India. Although a paratha can be as simple as laid-out dough, there are also a variety of filled parathas. Here's one of them: carrot paratha. Ragi flour is included with the mixture instead of wheat flour, and the dough is kneaded. Grated carrots are inserted into the rolled-out circle, which is then folded over and rolled again. Tossed over an iron griddle, this is served with pickles and a dish of fresh curd.
Ragi Dosa
For those who are unaware, dosa is a South Indian crepe. Known as masala dosa, the crispy crepe is often prepared with rice flour and filled with a spicy potato filling. Ragi ka atta is used in place of rice flour to produce ragi dosa. A thick batter is created by combining this flour with water. The batter is equally spread out when it is poured onto a skillet, resulting in a thin layer. Once the dosa flips over and becomes crispy and dark brown in colour, it is done. Serve this with zesty orange chutney or coconut chutney.
Ragi Idli
Idli is another South Indian dish that's frequently consumed in the morning. Idlis, for those who don't know, are little, spherical rice cakes. Although they are often made with rice flour, just like dosas, the batter for this dish is produced using a blend of rava and ragi. Loaded with fibre and devoid of gluten, ragi idlis are a hearty and nutritious delight. The batter is flavoured with ragi and methi seeds, and the idlis are cooked until they are tender. After that, you might serve them with coconut chutney on the side.
Ragi Pancakes
Many people throughout the world eat pancakes for breakfast. Ragi flour and whole wheat flour are combined to make the pancake batter. The latter gives the morning meal more nutritional value. Not only that, but the batter also has ripe, mashed bananas added to it to make it thick and high in fibre. A sprinkle of honey over the pancake stack enhances the natural sweetness of the bananas. For crunch, you may also sprinkle chopped walnuts over the top.
Ragi Cheela
Simply replace the flour to make ragi cheela, just like you would ordinary besan cheela. Mix water and ragi to make a batter. This ragi cheela is softer and easier on the stomach, as you will notice. As its distinct nutty flavour grows on you, you could end up including this as a regular breakfast option.
Ragi Mudde
Ragi Mudde are nutritious balls prepared with finger millet flour and water. They are primarily a delicacy and staple meal in Karnataka, as well as in certain regions of Andhra Pradesh and Tamil Nadu. Designed to keep farmers and other working people satisfied during the day, these tasty and nourishing balls may be regarded as the first "protein bites." Ragi mudde is savoured with curries, chutneys, and other condiments like gojju, etc.