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Ragi Multi Mix

Ancient grain ragi is naturally a rich source of calcium, protein and fiber

120.00

In stock

Quantity : 500 gm

Shelf Life : 6 months

Gluten-free grain ragi is packed with calcium, protein and fiber. Richest source of non-dairy calcium among grains.

  • Elevate your basics
  • Natural Source of high fiber and protein
  • Boosts metabolism and aids muscle growth

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Description

Ragi powdered into fine grain.

ragi multi mix nutrition

Additional information

Weight 500 g
Dimensions 19 × 15 × 4 cm

DID YOU KNOW?

Maintaining calcium levels is essential for proper functionality and production of vitamin D in the body.

inner being quinoa
Ragi, also known as red millet, nachani, or finger millet, looks similar to mustard seeds. It is rich in calcium, iron, protein & fibre. It is a widely grown cereal crop used in cuisines across Africa & Asia.

RECIPES

We aspire to make healthy food habits easy for everyone. Follow this simple recipe to get started.

Ragi Dosa- Traditional
ragi dosa recipe

INGREDIENTS

Makes 10-12 Dosas

  • ⅓ cup Whole White Urad Dal
  • 1 cup Inner Being Ragi Multi Mix
  • 1 teaspoon Salt
  • Water (As required)
  • 1 teaspoon ghee
METHODS
Step 1 – Take a cup of Ragi flour in a bowl and add a cup of water to it. Make a slurry and mix it well. Allow the batter to rest for 3-4 hours.
Step 2 – Soak whole white urad dal for 3-4 hours in water. Grind the drained urad dal with a cup of water (You can use the same water which was used for soaking the dal) to a smooth paste. Add the paste to the ragi batter along with some salt and mix it well.
Step 3 – Cover the bowl and allow it to ferment for 6-8 hours. This helps the batter to increase in volume. Add about a cup of water to dilute the mixture to a pouring consistency. Do not add water before as the fermentation will get delayed if too much water is added to the batter.
Step 4 – Heat a Dosa pan or griddle. Sprinkle some ghee onto the pan (to avoid the Dosa from sticking). Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round shape. Cover with a lid and let it cook for 30 seconds until the sides are brown. Flip carefully with a thin spatula, and cook Ragi Dosa until browned. Continue with the same procedure with the remaining Ragi Dosa batter.
Step 5. Serve it hot with your favorite chutney and other accompaniments.

Ragi Butternut Squash Soup – Modern
ragi soup recipe

INGREDIENTS

Serves – 2 Dosas

  • 1 medium butternut squash
  • 1 medium-sized onion
  • 2 tablespoons butter or coconut oil
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons Inner Being Ragi multi mix
  • Salt and black pepper to taste
  • ½ teaspoon nutmeg powder
  • ½ teaspoon garlic powder
  • Thyme and pumpkin seeds for garnish
METHOD
Step 1 – Mix 2 tablespoons of ragi powder with required vegetable stock and make a smooth batter out of it (make sure you mix well, to avoid lump formation)
Soup preparation: Step 1- With the help of a sharp knife, cut top and bottom of the butternut squash and carefully cut the remaining skin off.
Step 2- Cut in half and scoop out the seeds. Chop the squash into small cubes and dice the onion.
Step 3 – Heat a large stockpot, melt the butter or coconut oil and add the diced onion. Sauté it for 2- 3 minutes and add squash.
Step 4 – Sauté an additional 5 minutes, until squash starts browning. Step 5 – Add coconut milk, ragi powder mix, spices and allow it to simmer for 20 minutes, until it turns soft.
Step 6 – Blend the soup mix in a smooth puree and transfer it into a soup bowl. Step 7 – Garnish the soup with thyme and pumpkin seeds and serve it hot.

USE IT RIGHT

Check the Recipes tab for a nutritious & tasty recipe with the Ragi Multi Mix.

In stock

AWARDS & RECOGNITION

sustainability

TOWARDS SUSTAINABILITY

Inner Being believes in following a Sustainable Business Model that leverages Agriculture for Nutrition.
Our business practices are aimed at providing benefits to farmers & improving the health of consumers at the same time.
We have initiated a collaborative program with Governments, NGOs, FPOs to procure the Millets and Quinoa we use from farmers.

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