Madua or Himalayan Ragi (Finger Millet) is grown abundantly in the natural environment in the hills & is an important crop due to its high nutritional values. Madua is especially rich in calcium, proteins, minerals and is a recommended food for infants of six months. Madua flour can be used to make cakes, puddings, breads, cookies, rotis and porridge.
Before the 1950s, whole grains such as barley, brown rice, amaranth and ragi were staples in our traditional food after which rice took over completely. Whole grains are healthier as they contain the bran and along with other essential nutrients that are not lost due to processing. Madua is one such super grain that has recently made a comeback. It is a hardy crop that can grow in high altitudes and withstand harsh weather conditions, making it perfectly suited for the Indian climatic conditions.
Madua flour is prepared by either crushing dried grains or spouting, drying and then grinding them. Because of its high nutritional value, Madua can be placed at the pinnacle of food grains. The cereal is gluten-free and highly suitable for those who are gluten or lactose intolerant. If you find it too dense, mix it with wheat flour in the ratio of 7:3 and make breads or bake with it. Some modern spins on finger millets include Madua Cookies and Madua Flakes (Noodles) that make for easy-to-cook and healthy snacks.
Despite many health benefits, Ragi remains absent in our food and we haven't really embraced it. Besides South Indian restaurants, not many are willing to experiment with the grain. This is probably due to its bland taste that many may not appreciate. It's nice to roast some Madua before using it which gives it a great nutty flavour. Madua is all encompassing. It takes on the flavour of the dish. When baking with it, you can use different types of sugars like brown sugar or palm sugar to give it a kick and enhance the taste. The brownish hue resembles like that of chocolate when cooked. You can easily sneak it in muffins or evening snacks and your kids will never know.
If you are unaware about the benefits of including Madua in your food, we have reasons and expert advice for why you most certainly should.
- Loaded with Calcium: Madua flour is one of the best non-dairy sources of calcium when compared to any other grains. According to the National Institute of Nutrition in India, 100 grams of Madua contains 344 mg calcium. Calcium is critical for healthy bones and teeth and prevention of osteoporosis - a disease which weakens the bones. It is extremely beneficial for growing kids and can be given in the form of Madua Porridge.
Helps in Controlling Diabetes: The grain's seed coat is abundant in polyphenols as compared to rice, maize or wheat. The low glycemic index lessens food cravings and maintains the digestive pace.. It is best to add it to your morning meal or have it for lunch in order to keep your system on track the whole day.
- Reverts Skin Ageing: Madua works wonders for maintaining young and youthful skin. Vital amino acids like Methionine and Lysine present in it make the skin tissues less prone to wrinkles and sagging. Madua is also one of the very few natural sources of Vitamin D which is mostly derived from sunlight.
- Battles Anemia: Madua is an excellent source of natural iron and thus a boon for anemic patients and also for those with low haemoglobin levels. Once Madua is allowed to sprout, the Vitamin C levels tend to increase and lead to easy absorption of iron into the bloodstream.
- Relaxes the Body: Regular consumption of Madua is highly beneficial in dealing with conditions of anxiety and insomnia.The presence of antioxidants, mainly Tryptophan and amino acids, helps as they work as natural relaxants.
Shipping - To ensure fresh & pure products are delivered at your doorstep, we procure these directly from the Local farmers/ Women's Self Help Groups in small batches. It therefore sometimes takes 7-21 days for the shipment to get delivered to you depending upon your location.
taste n texture of the Madua was natural, soft, nice