Ragi foxglove flour, 5x100gr

CHF 6.00

Ragi finger millet flour premium quality. Given the growing awareness, that too Ragi foxglove flour found its place in healthy eating. It is also called Nachani, Nagali, Koda, or Mandua. Traditionally, it is recommended to mothers of young children in India as it is a nutritious staple food. Ragi is high in calcium, protein, iron and is gluten free.

Ragi in Ayurveda

  • Sweet in taste (Madhura Rasa)
  • Heating (Ushna Virya)
  • Qualities are dry and light
  • Balances Kapha
  • Increases Pitta and Vata when too much is eaten
  • Promotes Sattva and Rajas in the mind
Nur noch 6 Artikel an Lager!
Artikelnummer: 15468
Hersteller: Aggarwal
Verfügbarkeit: An Lager

Ragi foxglove flour, 5x100gr

Ragi foxglove flour, 5x100gr

CHF 6.00
Ragi also known as African millet or nachani is an annual herb that is widespread in arid areas of Africa and Asia.
Ragi is rarely attacked by pests and can therefore be grown safely without pesticides.

It's easy to conjure up delicious grain finger millet power balls (Indian: Ragi). The original Ayurvedic recipe, easy and quick to cook yourself at home:

  1. Toast the peanuts in a pan without fat until they turn light brown.
  2. Rub and remove the skin of the peanuts. Set the peanuts aside.
  3. Roast the sesame seeds in the same pan without fat until they burst and set aside to cool
  4. Roast foxglove flour (ragi flour) over low heat for about 5 minutes, switch off the stove, cool.
  5. Heat 1 tablespoon of ghee in a pan, roast cashew nuts and raisins for about 1 minute and remove immediately with a spoon.
  6. Mix finger millet flour, salt, and water to make a soft batter. Add water as needed.
  7. Divide the dough into 4 portions and make balls.
  8. Heat a non-stick pan. Spike half an onion on a fork and spread some ghee with the underside of the onion in the pan.
  9. Briefly remove the pan from the stove. Place a finger millet ball in the center and press the ball with your hand to make a thin roti. Turn on the stove and fry.
  10. Sprinkle some ghee on the surface. Bake over medium heat until the underside is brown and crispy. If necessary turn and bake the other side and cool. Repeat the same process for the other balls.
  11. Now roughly cut the cooked finger millet roti into small pieces.
  12. Roughly chop the roti pieces in a powerful mixer or food processor and set aside.
  13. Mix the roasted peanuts and sesame seeds in a powerful mixer.
  14. Add Röti (from step 5) and whole cane sugar (Jaggerypowder), cardomom powder and process to a sticky mass.
  15. Mix the mixture with the raisins and cashew kerene and shape into balls.

You can eat the power balls immediately or keep them in the refrigerator for up to 4 days.
Another recipe for Finger millet biscuits can be found in the Ayurveda Journal for a healthier life.



Ragi finger millet flour in practical cardboard packaging. 5x100gr individually packed.

Nutritional information per 100gr

Energy: 354 Kcal
Fat: 3.4gr

Of which saturated: 0.7gr

Trans fats: 0gr
Carbohydrates: 80gr
Dietary fiber: 2.7gr

Sugar (millet): 0.6gr
Added sugar: 0.gr
Protein: 13gr
Sodium: 5mg


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Gesund bedeutet ein Gleichgewicht zwischen Körper, Geist und Seele. Oft ignorieren wir diese Weisheit des Ayurveda. Darauf folgen Beschwerden oder gar ernste Krankheiten - körperlich, geistig, seelisch.

Ayurveda MedizinerInnen behandeln sehr komplexe Krankheitsbilder und bereiten den Weg zu ganzheitlicher Genesung. Ayurveda MedizinerInnen werden auf höchstem Niveau mit eidgenössischem Diplom ausgebildet.

Empfehlung: Daher empfehlen wir Ihnen eine umfangreiche ayurvedische Anamnese (Prashna Pariksha genannt).