Ragi Adai-Finger Millet Adai with vegetables-Kezhvaragu Adai Recipe - Padhuskitchen (2024)

FAQs

Who should not eat ragi? ›

Eating Ragi is good, But not in Excess

Excessive intake of ragi can increase the quantity of oxalic acid in the body. However, this is strictly not recommended for people suffering from kidney stones.

For those with a Vata constitution, ragi's grounding and nourishing qualities provide much-needed stability and energy. Even Kapha types can benefit from ragi in moderation, as it is relatively light and can help prevent excess mucus production when incorporated thoughtfully into their diets.

Yes, ragi can be included in your daily diet. It will help in dealing with conditions like insomnia, depression and anxiety.

Kidney Problems: Ragi is high in protein, and excessive protein in the body can cause issues for patients with kidney disease. So, be cautious of consuming not too much ragi millet. Mineral Absorption: One of the acids present in ragi is phytic acid, which binds minerals like zinc, iron and magnesium.

Flatulence: Some people may experience flatulence or bloating after consuming ragi, particularly if they are not used to consuming a lot of fibre. 4. Allergic reactions: In rare cases, some people may be allergic to ragi and may experience symptoms like itching, hives, or difficulty breathing after consuming it.

Millets are full of soluble fiber, which trap fat in your gut and can lower the cholesterol level in your blood. That can help reduce your chances of atherosclerosis, or heart disease. Millets are good sources of magnesium, too, which may prevent heart failure.

Ragi Blast disease

Blast of finger millet was first reported in the Tanjore area of Tamil Nadu almost a century ago. The disease is reported to cause complete harvest loss if it occurs prior to grain formation. The average loss due to blast is reported to be around 28 to 36 percent.

"People with thyroid dysfunction can certainly use millets like ragi, amaranth, little millets but need to refrain from pearl millet and sorghum as these contain anti-thyroid components," said Dr Zubeda Tumbi, clinical nutritionist and dietitian, Healthwatch Nutrition Clinic.

They are a good source of dietary fibre, vitamins and minerals. However, Ayurveda offers a unique perspective on millets and their consumption. If your digestion is important, don't make millets an everyday part of your diet – instead have them once or twice a week!

Ragi, in essence, has a madhura rasa (sweet taste) with intrinsically laghu and ruksha gunas (light and dry qualities). It possesses ushna virya (heating potency), balancing the kapha (earth and water) dosha (element) while excessively influencing pitta (fire and water) and vata (air and ether) doshas.

Can ragi be eaten at night in Ayurveda? ›

Yes, you can eat Ragi at night. Tryptophan an essential amino acid present in Ragi helps to manage insomnia, depression and anxiety and is therefore good for sound sleep[6]. Insomnia or disturbed sleep is a condition which occurs due to an imbalanced Vata dosha.

Finger Millet, also known as Ragi is an important millet grown extensively in various regions of India and Africa.

Consume ragi for hair growth and to strengthen your hair. It also benefits people suffering from hair loss. Plus, it promotes blood circulation in the scalp and stimulates healthy hair growth. Ragi is also a natural relaxant and helps reduce hair fall due to stress.

Best Food For Weight Gain

In addition to the essential nutrients such as calcium, dietary fibre, protein, iron, and calcium, Ragi flour provides vitamins B1 and B2, among others. Hence, Ragi is an excellent and nutritious food for babies.

Research suggests that including ragi in the diets of people with diabetes may provide benefits, including helping stabilize blood sugar levels and reducing inflammation.

“Ragi (finger millet) contains phenolic compounds, which are known for their antioxidant properties. However, these compounds can also interact with thyroid function by inhibiting the enzyme system that regulates thyroid hormones,” says Shubha Ramesh L, chief dietician at DHEE Hospital, Bengaluru.

Wholegrains. Jowar flour, ragi flour, and kuttu or buckwheat flour are popular traditional Indian wholegrains. They're rich in fiber, making them a healthy option for those with arthritis. Try making rotis, dosas, and pancakes with these flours instead of inflammation-causing refined white flour.

It is important to keep in mind though, that the best time to consume ragi is in the morning, for being fiber-rich, its digestive process is more elaborate and it is usually not okay to eat ragi at night, especially for those with digestive problems and gluten allergies.