Madua: Known as a superfood, you'll be surprised to know its benefits, specially for women

Madua or Ragi is known by different names in different parts of India. In the Kumaon region of Uttarakhand, Ragi is known as Madua. In most other places, it is known as Ragi. Ragi or Madua is a cereal filled with nutrients.

It is essential to eat according to the seasons. During the winters, foods like Ragi keep the body warm during the cold and should be consumed. For this reason, Nutritionists recommend foods that help during the winter and are good for the body. In this regard, Ragi or Madua is very beneficial. Most people are unaware of its benefits. But in Ayurveda, it is known to have many benefits. Now, even dieticians and nutritionists recommend this gluten-free cereal.

Ragi is known by different names in different parts of India

Madua or Ragi is known by different names in different parts of the country. In the Kumaon region of Uttarakhand, Ragi is known as Madua. At the same time, in Telugu, Kannada, and many other languages, this cereal is known as Ragi. Ragi or Madua is a nutrient-rich gluten-free cereal that is used in Rotis, Upma, Dosa, Cakes, Chocolates, Biscuits, Momo, Desserts, and Chips. In most village households in Kumaon, Madua is mixed with wheat flour to make Rotis. This cereal has Calcium, Protein, Tryptophan, Iron, methionine, Fiber, Lecithin, and other nutrients.

Some delicious Madua Recipes

Madua Momos

Mix some Ragi Flour with refined wheat flour, some salt (according to taste), and water, and knead into a dough.

Use a filling of your choice. We mix minced cabbage, carrot, soya granules, and beans along with some salt and pepper. Try adding as few spices as possible so that the Madua momo retains the Madua colour. We do not use any spices in the filling.

Fill the momos and close the ends.

Fill the bottom tray of your momo steamer with water. Coat the perforated middle layers with vegetable oil and place the momos carefully on them. Close the steamer and set it on the stove.

Enjoy your Ragi Momos once steamed.

Lehsu Roti

Knead your wheat flour into a dough. Separately, knead your madua flour into a dough but with less water. Roll out balls from your wheat dough. Make a depression inside these balls and fill them in with portions of madua flour dough. Close the depression and roll it out with a rolling pin into a flatbread. Bake the roti on the tawa and enjoy it with a dal makhani or chicken curry.

Madua Halwa

Heat a tablespoon of ghee in a saucepan and roast the madua flour in it. Once the flour is fragrant, pour in some hot water and add the sugar. Keep stirring till the Halwa has a thick consistency. Serve hot with slivered almonds on top.

Madua (Himalayan Ragi) Cookies

Make your own healthy Ragi cookies at home with this amazing Madua ka Atta. This recipe has been taken from Swasthi's Recipes.

Ingredients

1. 1/2 cup Ragi Flour
2. 1/2 cup Wheat Flour
3. 5 tbsp sugar or 1/2 cup powdered sugar/ jaggery powder
4. 1/2 to 3/4 tsp baking powder
5. 1/4 tsp cardamom powder
6. 6-8 tbsp melted Ghee or butter
7. 2 tbsp milk if needed

Instructions

• Firstly, powder 4.5 to 5 tbsp sugar. This will give you about half a cup. Measure and use it.
• Add Ragi and Wheat Flour to a mixing bowl. Next, add in baking powder or cardamom powder. Mix them well until combined.
• Melt the ghee and cool it. Pour 6 tbsp of ghee into the flour mixture.
• Begin to mix well until combined. If the dough doesn't come together, then pour 1-2 tbsp of more ghee or milk. Use just as needed.
• Bring the dough together and make a ball. Cover and keep in the fridge for 30 minutes. You can also keep it in the freezer for 10 minutes.
• Preheat the oven to 170C/350F for 15 minutes. Divide the dough into 14-16 balls. Flatten them slightly and press down with a fork.
• Place them on a baking tray, at a distance of 1" from each other as they expand while baking.
• Bake for 12-14 minutes depending on your oven and the thickness of the biscuit.
• When done, the biscuit top will be non-sticky. They will be slightly soft in the center, but when they cool down, they will firm up.
• Transfer to a wire rack and cool completely. Store Ragi biscuits in an airtight container and consume within 3 weeks.

You can also use a little Ragi in your cakes for a different texture. Check out some of our walnut recipes. You can use Madua in some of them.