Comments on: Fresh-ground Raagi Flour

By: Sugarcane Fields: Making Jaggery – Arun Shanbhag

Sugarcane Fields: Making Jaggery – Arun Shanbhag — Tue, 10 Jan 2012 15:43:29 +0000

[...] Fresh-ground Raagi Flour [...]

By: Break at a Marathi Village – Arun Shanbhag

Break at a Marathi Village – Arun Shanbhag — Mon, 09 Jan 2012 21:43:06 +0000

[...] Fresh Raagi Flour [...]

By: Arun Shanbhag

Arun Shanbhag — Sun, 11 Apr 2010 21:05:49 +0000

Thank you.
Arun

By: Thailand

Thailand — Sun, 11 Apr 2010 04:11:08 +0000

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By: Arun Shanbhag

Arun Shanbhag — Fri, 18 Dec 2009 21:09:37 +0000

Sandra: You are amazing! We have started our baby girl (2 now) on a raagi and other cereal blend porridge. I got this from talking to some folks in rural india. The bestest!

Now that you mention Raagi Neeru, I just had that in Kumta at a “Cold Drink House.” See write up here.
http://arunshanbhag.com/2005/11/24/kumta-main-street/

The recipe is very simple: roast the raagi, along with some coconut gratings, and blend with jaggery. So essentially what you are doing with the porridge, but make it watery. I think they also add a pinch of ground elaichi (cardamom).

May the kids grow to be tall, strong and wise.
Arun