Millets were once a lost ingredient that have been reclaimed by people across all age groups in India. Also called finger millet, ragi is one of the most nutritious millets that is rich in iron and calcium, and comes along with many super food health benefits.
“I think the revival of millets has a lot to do with the Indian government’s initiatives and schemes, and I am all in for it. However, millets are becoming the new maida (refined wheat flour) and I have a problem with that,” said Rujuta Diwekar in an exclusive chat with Outlook Traveller Eats on her newly-released book, Mitahara: Food Wisdom From My Indian Kitchen.
The book is a seasonal guide to home cooking and is divided into four sections— winter, summer, rains, and autumn. Each season has a recipe made using millets, and one that stands out for Diwekar is the recipe for ragi ladoos. An all-year sweet preparation, the ladoos are her mother’s creation that does wonders for the skin and hair. “These ladoos are proof that good things come in small packages,” said Diwekar.
It is a versatile snack that is easy to carry during long travels and makes for a go-to choice when one needs sustained energy for long durations.
