MILLET The Nature’s Crop A COMPILATION BOOK COMPILED BY PRESENTED BY DR. ABHIJEET ARUN GATADE MR. HARSHWARDHAN APPASO KAMBLE DR. PRAVINKUMAR DINKAR PATIL DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY SHIVAJI UNIVERISTY, KOLHAPUR VIDYANAGAR, KOLHAPUR - 416004
1 Millets are group of small grained cereal food crops. Millets are the oldest foods known to humans, which are highly nutritious. Millets are major energy source and staple foods for many of the people living in the dry and arid regions of the world. The millet crops originated in Asia and Africa, and believed to be first domesticated cereal which are generally termed as Minor Cereals or Coarse Cereals. These domesticated cereals got spread to other regions of the world. The domestication of millets in different regions of the world gave rise to secondary regions of diversity and adaptation and different use options. A wide variety of plants and animals have been independently domesticated at different times and in numerous places. The first agriculture appears to have developed at the closing of the last Pleistocene glacial period, or Ice Age (about 11,700 years ago). By 12,000–11,000 BP and possibly earlier, domesticated forms of some plants had been developed in the region, and by 10,000 BP domesticated animals were appearing. Elsewhere in the old world the archaeological record for the earliest agriculture is not as well known at this time, but by 8500–8000 BP millet (Foxtail Millet and Proso Millet) and rice were being domesticated in East Asia. It was reported that the domestication of millets specifically the cultivation of Sorghum took place about 5000 to 8000 years ago in Asia and Africa. Historically, the cultivated millets found their use as Food and Fodder, and later on became staple food for a large population of the world. Domestication is the process of adapting wild plants and animals for human use 1 Millet: The Nature’s Crop General Overview: History and Resurgence
2 Millets were consumed as staple cereals and brewed from prehistoric times in Asia, Africa and Europe. They may have been among the first cultivated crops being grown in the “Hoe Age” preceding the “Plow Age”. Before proper irrigation systems were invented, millet proved to be a very important staple food in African and Asian cultures, due to its drought resistant growth adaptations. Its importance continued until wheat and rice cultivation was perfected. The importance and cultivation of minor millets reduced due to large scale cultivation of cereals like rice, wheat and corn because of urbanization and industrialization. Due to higher cultivation rate and production of these cereals, they have been considered as Major Cereals. The onset of irrigation-based farming and the movement of world towards market-oriented agriculture pushed preferences towards the cultivation of major cereals, pulses and oil seeds over millets. Furthermore, it appeared that the drudgery of post-harvest treatment of millet – cleaning and processing, was labour-intensive. It was also reported that the production of millet have been declined by 50%, which was partly due to the farmer’s concern about low productivity and profitability. These nutrient-rich grains, which were fast fading away during the 2000’s, are now making a comeback. Proso millet is an early introduction into India, and it was extensively cultivated in the country. In Sanskrit, it was called Cheenaka, Kakakangu, Kangu etc. Crop remains of proso millet have been found in Gujarat during first half of second millennium BC. Little millet, Kodo millet and Brown top millet are the heritage crops of India. Though botanical correlations suggest that they might have originated in other regions, were domesticated in India.
3 With growing concerns of life style diseases coupled with ‘refined’ diet culture, the modern consumers are slowly, but increasingly looking at the nutrient rich millets as a suitable alternative to wheat and rice. Considering the potential of millets it has became a necessity to work on strong resurgence. The popularity of millets is rising slowly again, by reviving the millets and utilizing them in many of the ways to bring them into mainstream again. In order to encourage production and consumption of millets, Government of India notified the following millets as Nutri-Cereals in April, 2018. Sorghum Pearl Millet Finger Millet Foxtail Millet (Jowar) (Bajra) (Ragi) (Kangani/Kakun) Proso Millet Kodo Millet Barnyard Millet Little Millet (Cheena) (Kodo/Kodra) (Sawa/Jhangora) (Kutki) Buckwheat Amaranthus (Kuttu) (Chaulai) To create domestic and global demand and to provide nutritious food to the people, Government of India had proposed to the United Nations for declaring 2023 as International Year of Millets (IYoM-2023). The proposal of India was supported by 72 countries and United Nations General Assembly (UNGA) declared 2023 as International Year of Millets on 5th March, 2021. For the resurgence and upliftment of the utilization of millets, government is providing support for post-harvest value addition, enhancing domestic consumption and branding of millet products nationally and internationally. As mentioned by NABARD, a balanced approach to bring this crop back in the public consciousness will go a long way to solve some of the major food issues in the country like food security, food inflation and providing safe and nutritious food to the society. Pseudo Millet
4 There are about 300 millet species grown in the world, out of which only 12 are commonly used for human diet. Jowar and Bajra are considered as major millets, whereas Ragi, Foxtail millet, Barnyard millet, Proso millet, Kodo millet and Little millet are considered as minor millets. It is estimated that, about 60% of the millet production goes for non-human consumption and are used as fodder for cattle. Millets are climate-resilient as they adapt to a wide range of ecological conditions, requires less irrigation. It also requires less nutrients and gives better growth and good productivity. They have less reliance on synthetic fertilizers and are less vulnerable to environmental stresses. Millets are grown mostly on dry lands. They can survive even under extreme drought conditions. They can grow in arid zones, requiring only 350-400 mm of annual rainfall. Some varieties of pearl millet survive at temperatures up to 46°C. Millets are generally inter-cropped with other crops. The inter-cropping of millets with other crops is especially beneficial because the fibrous roots of millet plants helps in improving soil quality, keeps water run-off in check and aids soil conservation in erosion-prone areas, thereby restoring natural ecosystems. Being a C4 group of cereals, millets convert more carbon dioxide to oxygen, contributing in mitigating climate change through their low carbon footprint of 3,218-kilogram equivalent of carbon dioxide per hectare, as compared to wheat and rice, with 3,968kg and 3,401kg, respectively, on the same measure. Millets were once grown as traditional crops in several countries like China, Japan, India, Nigeria, Zimbabwe and several other Asian and African countries. Most of the millets are indigenous to Africa and later domesticated to other parts of the world. 2 Production Status Global, National and Regional Perspectives
5 Globally, millets are cultivated in 93 countries and only 7 countries have more than 1 M ha acreage of millets. In general, more than 97% of millets production and consumption is by developing nations. Asia and Africa together account for 97% of the global millet production of 29-30 million tonnes. India is a dominant player with around 40% of the global production. Historically, Asian and African population used to depend on millets like Jowar, Ragi and Bajra for their staple food. However, with the advent of the Green Revolution and popularization of high-yielding varieties of rice and wheat, these crops were relegated to a secondary status in both cultivation and use for human consumption. It has been estimated that over a period of time the cultivation area for millets production has decreased by 56%; whereas the productivity or yield has increased by 228%. The increased yield is mainly attributed towards the adoption of high yielding varieties or hybrids of millets for the cultivation purpose. Even though the Green Revolution has bought significant change in Indian Agriculture System and has increased the production of major cereals like Wheat and Rice, it mainly impacted on millets making them Coarse Grain. The production of millets went down, and the crops that were once consumed in every household became a fodder crop in just a few decades after the Green Revolution. In the 1960s, the average annual per-capita consumption of millets was 32.9 kg, roughly eight times what an urban Indian consumed (4.2 kg) in 2020. Source: https://agricoop.nic.in/Documents/Crops_0.pdf
6 India is the largest producer of millet and shares about 19% of total millet production in the world. Next to India, USA accounts 11%, Nigeria about 9% of total millet production in the world. India’s two varieties of millets namely Pearl Millet (Bajra) and Sorghum (Jowar) together contribute approx 19% in world production in 2020. India’s Pearl Millet production accounts for 40.51% followed by Sorghum 8.09% in the world production of Millets in 2020. Among the countries producing high yields of millet, Indian ranks 12th position. The consistent improvement in yield estimated in past few years indicates the adoption of better farming practices. The major millets producing states in India are Rajasthan, Karnataka, Maharashtra, Uttar Pradesh, Haryana, Gujarat, Madhya Pradesh, Tamil Nadu, Andhra Pradesh and Uttarakhand. Currently, together these ten states accounts for around 98% in Millets production in India during the period 2020-21. Six states namely Rajasthan, Karnataka, Maharashtra, Uttar Pradesh, Haryana and Gujarat accounts for more than 83% share in total millet production. In India, Rajasthan contributes about 36% (4300K hectares) of the total area for millet cultivation and shares 28.61% in the total millet production. Multiple varieties of millets are produced in India such as Pearl Millets, Sorghum, Finger Millet, Foxtail, Kodo, Barnyard, Proso, Little Millet and Pseudo Millets like Buckwheat and Amaranths. Pearl millet (Bajra), Sorghum (Jowar) and Finger Millet (Ragi) constitutes the largest share in India’s total production of millets i.e. 60%, 27% and 11% respectively. Source: https://apeda.gov.in/milletportal/Production.html
7 Maharashtra is one of the leading millet-producing states in India. Under the project funded by World Bank on “Climate Resilient Agriculture”, Kharif Pearl Millet and Rabi Jowar have been focused in the western parts of Maharashtra. Majorly, Pearl Millet (Bajra), Sorghum (Jowar) and Finger Millet (Ragi) are grown in Maharashtra. As per the data published by Commissionerate of Agriculture, Government of Maharashtra, the area under cultivation and production of Pearl Millet, Sorghum and Finger Millet for the 2020-2021 was as shown in the table given below. Table: Millet Production Statistics of Maharashtra State Sr. No. Crop Area (in ‘000’ Ha) Production (in ‘000’ Tonnes) 1 Pearl Millet (Bajra) 687 906 2 Sorghum (Jowar) 379 381 3 Finger Millet (Ragi) 82 94 Source: https://apeda.gov.in/apedawebsite/SubHead_Products/MAHARASTRA_Millet_Value_Added_Products_Catalogue.pdf It has been also observed that the production of millets in Maharashtra has been declined from the year 2016 to 2022. The shift of farmers toward Soybean crop - as it fetches better returns on investment - is the main reason behind this. Millet production for the year 2020-2021 of Kolhapur Division which covers three districts viz. Kolhapur, Sangli and Satara was as shown in the following table. Table: Millet Production Statistics of Kolhapur Division Sr. No. District Kharif Jowar Rabi Jowar Bajara Ragi Area Prod. Area Prod. Area Prod. Area Prod. 1 Kolhapur 31.15 48.44 105.00 181.59 0.00 0.00 195.60 362.09 2 Satara 197.60 322.08 1323.02 1345.38 648.29 574.98 47.40 62.50 3 Sangli 498.06 682.92 1371.25 1159.44 600.23 599.93 1.28 2.24 Total 726.81 1053.44 2799.27 2686.41 1248.52 1174.91 244.28 426.83 Source: https://apeda.gov.in/apedawebsite/SubHead_Products/MAHARASTRA_Millet_Value_Added_Products_Catalogue.pdf SMART Project: Government of Maharashtra has organized the Soft Launch of State of Maharashtra’s Agribusiness and Rural Transformation Project (SMART) to formalize the Productive Alliances between Private sector and Community based Organizations. This initiative will help to transform agriculture and livelihoods sector in Maharashtra assisted by World Bank.
8 Millet is indeed considered an ancient super-food, and it has been cultivated and consumed by humans for thousands of years. Super-foods are food items that claim to confer health benefits resulting from their exceptional nutrient density. Its production can be seen as an approach for sustainable agriculture and a healthy world. Multidimensional benefits associated with millets can address the issues related to nutrition security, food systems security, and farmers welfare. In spite of acknowledging their significance as a super-food, general perception is that the millets are increasingly seen as “poor person’s food”. Therefore, it is necessary to re-brand coarse cereals/millets as nutri-cereals and promote their production and consumption. In justification to this below are some highlights, which will surely clear out about, “Why Millets can be reconsidered as Super-foods?” Ancient Origins: Millet is one of the oldest cultivated grains in the world. It has been grown in Africa and Asia for over 10,000 years, making it a staple crop in many ancient civilizations. Source: https://www.researchgate.net/figure/Ancient-Chinese-Farming_fig1_363480685 3 Millet : An Ancient Super Food Nutritional Profile and Health Benefits
9 Diverse Varieties: There are several varieties of millet, with the most common being pearl millet, finger millet, foxtail millet, proso millet, and barnyard millet, grown in different regions of the world. Three major millet crops currently growing in India are sorghum, pearl millet and ragi finger millet. Source: https://www.fao.org/fao-stories/article/en/c/1628815/ Dietary Diversity: Millet's popularity has increased in recent years due to its health benefits and versatility in the kitchen. It can be used in various dishes, including soups, salads, porridge, meals and even baked goods. Cultural Significance: Millet has cultural significance in many parts of the world. For example, it has been a staple food in Africa for centuries and is used to make dishes like millet porridge and millet flat breads. In India, finger millet, known as "ragi," is a traditional grain used in various culinary preparations. Sorghum Pearl Millet Foxtail Millet Little Millet Kodo Millet Proso Millet Barnyard Millet Browntop Millet Guinea Millet Black Fonio White Fonio Raishan Job’s Tears Finger Millet Teff
10 Easy to Grow: Millet is known for its resilience and adaptability to various climates and soil types. It can thrive in dry and arid conditions, which makes it a valuable crop in regions with limited water resources. Sustainable Crop: Millet is known for its low environmental impact. It requires less water and fewer resources to grow compared to other staple grains like rice and wheat, making it an environmentally friendly crop choice. Nutritional Benefits: Millet is highly nutritious and is often referred to as a super-food because of its numerous health benefits. It is a good source of carbohydrates, fiber, protein, vitamins (vitamins like niacin and folate), and minerals (such as magnesium, phosphorus, & iron). Millet is gluten-free, making it a suitable grain for those with gluten sensitivities or celiac disease. Health Benefits: Millet is considered a nutritious grain due to its high fiber content, which can aid in digestion and help regulate blood sugar levels. It is also rich in antioxidants, which can protect cells from damage caused by free radicals. Additionally, millet is a good source of essential amino acids, making it a valuable protein source, especially in vegetarian and vegan diets. Hence, it can be evident that millet is an ancient super-food with a rich history of cultivation and consumption across various cultures. Its nutritional value, versatility, and adaptability to different growing conditions have contributed to its status as a valuable and sustainable grain in modern diets.
11 Nutritional profile and health benefits of millets Millet is a whole grain that comes in various varieties, but the exact nutritional content can vary slightly between these varieties of millets. In general, they offer the following essential nutrients and associated benefits. Complex Carbohydrates: Millet is a rich source of complex carbohydrates, providing sustained energy and helping to stabilize blood sugar levels. Dietary Fiber: It is high in dietary fiber, promoting digestive health, and reducing the risk of constipation. The fiber content also aids in weight management. Protein: Millet contains a good amount of plant-based protein, making it an excellent option for vegetarians and vegans. Vitamins: Millet is a source of various vitamins, including B vitamins and vitamin K. These vitamins play crucial roles in metabolism and overall health. Minerals: Millet is rich in essential minerals like calcium, iron, magnesium, phosphorus, manganese, copper, and reduces risk of mineral deficiency. Antioxidants: Some millet like finger millet (ragi), are particularly rich in antioxidants, such as polyphenols, which helps to combat oxidative stress in body. Low in Fat: Millet is relatively low in fat, making it a heart-healthy choice. Millet is easy to digest and is often recommended as a first food for infants and a suitable option for those with digestive issues. Incorporating millet into your diet can be a nutritious and versatile choice. You can use it in various dishes and multiple forms of food preparations as well. It is important to note that while millet offers many health benefits, it should be part of a balanced diet, along with a variety of other foods, to ensure you get a wide range of nutrients.
Nutritional Value of Indian Millets (per 100g) in Comparison with Cereal Grain Fat (g) Protein (g) Carbohydrate (g) Crude Fiber (g) Calcium (mg) PSorghum 1.7 9.9 67.7 10.2 27.6 Pearl Millet 5.4 10.9 61.8 11.5 27.4 Finger Millet 1.9 7.2 66.8 11.2 364.0 Kodo Millet 2.5 8.9 66.2 6.4 15.3 Proso Millet 1.1 12.5 70.4 2.2 14.0 Foxtail Millet 4.3 12.3 60.1 8.0 31.0 Little Millet 3.9 10.1 65.5 7.7 16.1 Barnyard Millet 2.2 6.2 65.5 9.8 20.0 Wheat 1.5 10.6 68.7 11.2 39.4 Rice 0.5 7.9 78.2 2.8 7.5 Source: Indian Food Composition Tables 2017, by National Institute of Nutrition (NIN), Hy
12 Wheat and Rice Phosphorus (mg) Magnesium (mg) Zinc (mg) Iron (mg) Vit B1 (mg) Vit B2 (mg) Vit B3 (mg) Vit B9 (μg) 274 133 1.9 3.9 0.35 0.14 2.1 39.4 289 124 2.7 6.4 0.25 0.20 0.9 36.1 210 146 2.5 4.6 0.37 0.17 1.3 34.7 101 122 1.6 2.3 0.29 0.20 1.5 39.5 206 153 1.4 0.8 0.41 0.28 4.5 36.2 188 81 2.4 2.8 0.59 0.11 3.2 15.0 130 91 1.8 1.2 0.26 0.05 1.3 36.2 280 82 3.0 5.0 0.33 0.10 4.2 70.0 315 125 2.8 3.9 0.46 0.15 2.7 30.1 96 19 1.2 0.6 0.05 0.05 1.7 9.32 yderabad and https://www.millets.res.in/pub/2018/The_Story_of_Millets.pdf
13 Millets not only provide comprehensive nutrition but also have an additional benefit of building immunity. Some of the specific benefits from various millets are as given below. Sorghum Through its antioxidant activity reduces the risk of Cardiovascular disease (CVD) and colon cancer. High in soluble fiber and reduces the risk of type 2 diabetes. Pearl Millet It is rich source of vitamin E. Protects body tissue from free radical damage. Finger Millet Rich in calcium and iron. Helps in strengthening and development of bones. Kodo Millet Excellent for strengthening nervous system. Proso Millet Controls depression and lowers blood pressure. Acts as anti inflammatory. Foxtail Millet Rich in calcium. Helps in reducing the risk of osteoporosis and bone fracture. Little Millet Helps to improve heart health. An ideal food for diabetics, as it prevents abnormal spike in blood sugar level. Barnyard Millet Contains high amount of iron. Helps in production of haemoglobin.
14 Millet is a versatile crop providing food, feed, fodder and fuel. The entire plant is utilized and hence recognized as a high biomass crop. It has been an important staple food for millions of poor people in the dry and rain-fed regions of the world. The pattern of utilization for millets varies across countries and regions. A very small amount of total millet production is used in industries for production of value added products, while for livestock and as animal feed it accounts for the lion’s share. Processing of millets and converting them into various types of value added products is essential to bring out the nutritional value of millets, improve their storability, and to make them more palatable for human consumption. In this way, the processing and value addition of millets will makes the millet more appealing to consumers and will also contribute to the economic viability of millet farming and promote the utilization of these nutritious grains. Millet grains must be processed to remove inedible portions and transform them into a cooked and edible form. The process of converting millet grains into edible forms and enhancing their quality is referred to as millet processing. Primary processing techniques such as dehulling, soaking, germination, roasting, drying, polishing and milling (size reduction) are followed to make millets fit for consumption. At the same time, modern or secondary processing methods such as fermenting, parboiling, cooking, puffing, popping, malting, baking, flaking, extrusion, etc. are used to develop millet-based value-added processed food products. 4 Processing and Value Addition of Millets Current Status and Future Scope Millet in Farm Millet Grains Primary Processing Secondary Processing Value Added Products Millet on Fork
15 Currently, processing millet presents various challenges, but it also has the potential for creating innovative products using various technologies that can mechanize the process and produce nutritious foods according to customer preferences. This technological shift and changes in consumer food preferences could lead to the expansion of millet cultivation, preservation of ecological balance, prevention of malnutrition, and scaling up the industrial use of millet grains. Additionally, such processing methods can play a role in addressing challenges like food security and food inflation. Some key steps in processing and value addition of millets are given below: Food security, as defined by the United Nations Committee on World Food Security, means that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life. Food inflation refers to the condition whereby there exists increase in wholesale price index of essential food item (defined as food basket) relative to the general inflation or the consumer price index. It means, when food price increases the consumption capacity decreases. Cleaning and Sorting: Millets need to be thoroughly cleaned to remove impurities, dust, and debris. Sorting is done to remove damaged or discolored grains. Grinding: Millets can be ground into flour for various culinary purposes. Flour can be used in the preparation of traditional dishes, baked goods, and snacks. Milling: Milling is the process of removing the outer husk or bran layer from the millet grains. This step helps in obtaining a clean, polished product. Decortication: Certain millets, like finger millet (ragi), have a hard outer layer that needs to be removed through a process called decortication, thus enhancing the digestibility of millets.
16 Malting: Malting is a process that involves soaking millet grains in water and allowing them to germinate. This increases the nutrient content, especially the bioavailability of minerals. Fermentation: Fermentation can be applied to improve their nutritional profile and digestibility. Fermented millet products include Idli, Dosa, and various fermented beverages. Extrusion: Extrusion is a process that involves heating and pressurizing millet flour to produce expanded, ready-to-eat snacks, with enhanced texture and taste properties. Flaking: Millets can be flaked to produce products like millet flakes (Poha). Flakes can be used as breakfast cereals or snacks. Fortification: Millet products can be fortified with additional nutrients, such as vitamins and minerals, to address specific nutritional deficiencies. Value-Added Products: Millets can be used to create a variety of value-added products, such as millet-based pasta, cookies, bread, and snacks, in order to attract consumer and increase the marketability. Packaging: Proper packaging is crucial to preserve the quality and shelf life of millet products. Packaging protects these processed millets from moisture, insects, and other factors that can affect the product's quality and storability.
17 Processing and Value Addition of Millets Cleaning and Grading Milling and Grinding Malting Fermentation
18 Hot Extrusion Flaking Cold Extrusion Baking
19 Millet Based Technologies Developed by Department of Food Science and Technology Shivaji University, Kolhapur DEVELOPMENT OF MILLET BASED SPREAD LIKE PRODUCTS Research Students Athane Shreekiran S., Kamble Aditya M., Patankar Pratiksha P., Shinde Trushank S. Research Project Guide Dr. Abhijeet A. Gatade DEVELOPMENT OF FOXTAIL MILLET WAFFERS Research Students Aagashe Devyani M., Desai Gauri D., Jadhav Swapnaja B., Mane Anjali L Research Project Guide Dr. Abhijeet A. Gatade DEVELOPMENT OF NUTRIENTRICH PUFFED RAGI BAR Research Students Jangam Bhagyashri B., Jangam Divya B., Naykawadi Saniya N., Satpute Sushmita S Research Project Guide Dr. Abhijeet A. Gatade DEVELOPMENT OF PEARL MILLET CAKE Research Students Gurav Vashnavi N., Patil Vrushali V., Teli Sakshi V. Research Project Guide Dr. Abhijeet A. Gatade COMPARATIVE STUDY OF STARCH EXTRACTION METHODS AND PROPERTIES OF STARCH EXTRACTED FROM MILLETS FOR UNDERSTANDING THE POTENTIAL INDUSTRIAL APPLICATION Research Students Bhosale Saloni P., Dange Sneha A., Rahangdale Nikhil L., Sardesai Padmadurga A. Research Project Guide Dr. Abhijeet A. Gatade
20 DEVELOPMENT OF WHITE FINGER MILLET BASED SMOOTHY Research Students Satvilkar Chinmaee S., Nakhe Shraddha V., Karande Snehal A., Hukkeri Muskan A Research Project Guide Mr. Harshwardhan A. Kamble & Dr. Abhijeet A. Gatade DEVELOPMENT OF MILLET MALT BASED INSTANT BEVERAGE MIX AND ITS REHYDRATION PROPERTIES Research Students Jadhav Krantikumar A., Kachare Akshay S., Pathan Sadaf A., Shah Saloni S. Research Project Guide Mr. Harshwardhan A. Kamble & Dr. Abhijeet A. Gatade DEVELOPMENT OF MILLET KULFI Research Students Lohar Priyanka R., Mhatugade Prajkta S., Satuse Pooja A., Sayyad Khushbu N Research Project Guide Mr. Harshwardhan A. Kamble & Dr. Abhijeet A. Gatade DEVELOPMENT OF MULTI MILLET BAR Research Students Chougule Sayali V., Gavakar Sneha M., Kshirsagar Shrddha, Wandre Anuradha C Research Project Guide Mrs. Ashwini M. Deshmukh & Dr. Abhijeet A. Gatade DEVELOPMENT OF READY-TO-COOK KODO MILLET PULAV MIX Research Students Kumbhar Pranoti S., Magdum Sayali D., Shinge Alisha J., Tayshette BhaktiA Research Project Guide Mrs. Ashwini M. Deshmukh & Dr. Abhijeet A. Gatade DEVELOPMENT OF INSTANT PORRIDGE MIX FROM PEARL MILLET Research Students Birajdar Sneha S., Kulkarni Ketki S., Shinde Skashi S. Research Project Guide Mrs. Ashwini M. Deshmukh & Dr. Abhijeet A. Gatade
21 Millets play a significant role in Maharashtrian cuisine, contributing to the variety and nutrition of the dishes. Millets are drought-resistant and well-suited to the climate in Maharashtra, making them an important part of the local food culture. Millets are valued in Maharashtrian cuisine for their nutritional benefits, including being rich in fiber, vitamins, and minerals. They are also gluten-free, making them a suitable choice for those with dietary restrictions or sensitivities. Additionally, millets are considered to be good for digestion and are an integral part of the traditional diet in Maharashtra. Millets add a diverse range of flavors and textures to Maharashtrian cuisine while providing essential nutrients. They are particularly popular in rural areas of Maharashtra, where millets have been a dietary staple for generations due to their resilience in the region's climate. Incorporating millets into these traditional dishes not only enhances their nutritional value but also promotes sustainable and eco-friendly agriculture practices. Traditionally, Sorghum and Ragi are the most commonly used millets as a staple of various region of Maharashtra. Ragi is used in the coastal region of Maharashtra for making Indian Flat Bread or Roti called Bhakari. Bhakari made from Sorghum, Ragi and Bajara is a staple meal for many rural areas and even gaining much importance in urban diet because of their proven health benefits. Accompanying this Bhakari with spicy gram flour (Besan) preparation called Jhunka/Zhunka, makes the meal more affordable. The Government of Maharashtra has implemented a scheme called Zhunka Bhakari Kendra (ZBK) Scheme, a center to sell Zhunka Bhakari at an affordable and subsidies price, so that the poorer section of the population could avail of this benefit and enjoy Zhunka Bhakari at a cheap price. Now, it has become even more necessary to implement Millet Based Street Food Stalls or Millet Based Traditional Food Centers in order to promote the Millets at large and let the people avail the goodness of these Nutri-Cereals which is being recognized as “Shree Anna” across the country. In this chapter some traditional Maharashtrian recipes are described, so that anyone who wishes to relish the taste of Maharashtrian Cuisine will be able to prepare them with an ease at any place, any time. 5 Millet Based Traditional Recipes A Compilation of Maharashtrian Millet Based Recipes
22 Jwarichi Bhakari Preparation of Sorghum Flour 1. Take sorghum grains and clean them to remove extraneous matters and impurities. 2. Sometime, drying of sorghum grains is recommended before grinding it. You can dry the grain under sun or by using mechanical drier. 3. Traditionally, the sorghum grains are lightly roasted in open pan (Kadhai) for about 5 min, just to dry the grain. This also helps in improving the storability of Sorghum Flour. 4. Cool the grain; before grinding then in a Stone Chakki, as overheating will give dull colour or grayish tint to the flour. 5. Grind/Mill the sorghum grains to obtain flour. 6. Generally a fine flour is recommended for bhakari. 7. You can store the flour for 15 days in an airtight container, preferably stainless steel/aluminium containers. Note: The main concern while making Sorghum Roti (Jwarichi Bhakari) is the life of sorghum flour. If you keep the sorghum flour is more than 10 days, then it will become difficult to prepare Bhakari from it. If the flour is old (i.e. of life more than 10 days) then you need to use hot water at 70oC for dough preparation. If it is newly ground flour you can use normal room temperature water for dough making. Preparation of Sorghum Roti (Jwarichi Bhakari) 1. Take the required quantity of sorghum flour in flat vessel. 2. Add sufficient amount of water (Cold/Hot) in it and mix it well. 3. Knead it to obtain soft dough. 4. Now, take handful amount of dough and shape it into a ball. 5. If required you can add a dash of water and knead it, to avoid cracks on the surface.
23 6. The surface of the dough ball should be smooth and even. 7. Flatten the dough ball, by pressing it in between your two palms and shape it into a disk. Region-by-region in Maharashtra will you observe many other techniques to flatten the dough. 8. Now, dust some dry sorghum flour on a flat vessel and place the dough disk on it. 9. Use your working hand and tap on the disk with flattened finger at the edge of disk so that the disk will get flattened in a thin, circular sheet. 10. You need to tap for 2 to 3 time on the disk and then by gentle pressure you have to rotate the flattened in clock-wise direction. 11. Continue this till you obtain a large circular flattened sheet of dough. By this way, the disk will get spread into flat circular sheet. 12. This you can do by using your two palms and flattening the dough while pressing it in between two palms (just like clapping). But, this will require a through skill and expertise. 13. On the other side, place a iron pan on medium flame to heat it. 14. Sprinkle some water on it, if the water splashes out immediately, your pan has attended the correct temperature to use for roasting/baking the roti. 15. Lift the flattened, sorghum dough sheet very delicately and place it upside-down on the heated pan for roasting. 16. The flour dusted side of the roti should come on top while roasting it. 17. Now, take a little amount of water in hand and pour it on the roti. 18. Spread this water immediately all over the surface of roti evenly, so that all the flour dust gets wet and hydrated. 19. Let the roti bake on the pan. 20. After 30 to 45 second, you will observe that the top surface of roti looks like steamed and thus it is cooked. 21. Now, take a flat spatula and release the roti from the pan. 22. Release the whole roti starting from the side to the center.
24 23. Now, lift the half baked roti from the pan using spatula and turn it upside down, so that the roti will get roasted by both sides. 24. Press gently at the center of roti to make sure that all the surface of roti touches to the pan. 25. Release the bhakari from pan using spatula. 26. Turn the bhakari one more time after a minute and continue roasting. 27. In a few seconds you will observe that the top layer of roti lifts-up by its own and the roti swell like ball. This is mainly due to steam regeneration between the two separated dough layers. Roast the roti on pan to bake it fully. 28. Sometime, many people half-bake the roti on pan and then they will make the roti to bake or swell on direct fire. 29. The roasted sorghum roti will acquire a sweetish taste because of process called dextrinization. 30. You can serve this hot sorghum roti (Jwarichi Bhakari) with green or red chilli paste (Thecha), cut onion, oil and chilli powder masala or with any other vegetable. Kids love to enjoy it with Desi Ghee. Note: You can eat the sorghum roti (Jwarichi Bhakari) daily. It is recommended for regulating blood sugar level. Being rich in Vitamin K, it helps in clotting of blood from wounds/cuts.
25 Nachanichi Bhakari Preparation of Ragi Flour 1. Take ragi grains and clean them to remove extraneous matters and impurities. 2. Sometime, drying of ragi grains is recommended before grinding it. You can dry the grain under sun or by using mechanical drier. 3. Grind the grain; using stone chakki or flour mill to obtain fine flour. Generally, freshly ground flour is used for bhakari making. You can even use old flour. 4. Store the flour in an airtight container. Preparation of Ragi Roti (Nachanichi Bhakari) 1. Take the required quantity of ragi flour in flat vessel. 2. Add sufficient amount of hot water (80oC) in it and mix it well. The hot water helps in giving soft and tight dough. Dough made with normal room temperature water is difficult to shape in roti and you will find cracks on the edge of bhakari. 3. Knead it to obtain soft dough. 4. Now, take handful amount of dough and shape it into a ball. If required you can add a dash of water and knead it, to avoid cracks on the surface. The surface of the dough ball should be smooth and even. 5. Flatten the dough ball and shape it into a disk, using two palms. 6. Now, dust some dry ragi flour on a flat vessel and place the dough disk on it. 7. Use your working hand and tap on the disk with flattened finger at the edge of disk so that the disk will get flattened in a thin, circular sheet. You need to tap for 2 to 3 time on the disk and then by gentle pressure you have to rotate the flattened in clock-wise direction. 8. Continue this till you obtain a large circular flattened sheet of dough. By this way, the disk will get spread into flat circular sheet. 9. On the other side, place an iron pan on medium flame to heat it.
26 10. Sprinkle some water on it. If the water splashes out immediately, your pan has attended the correct temperature to use for roasting/baking the roti. 11. Lift the flattened, sorghum dough sheet very delicately and place it upside-down on the heated pan for roasting. The flour dusted surface side of the roti should come on top while roasting it. 12. Now, take a little amount of water in hand and pour it on the roti. Spread this water immediately all over the surface of roti evenly, so that all the flour dust gets wet and hydrated. 13. Let the roti bake on the pan. 14. After 30 to 45 second, you will observe that the top surface of roti looks like steamed and thus it is cooked. 15. Now, take a flat spatula and release the roti from the pan. Release the whole roti starting from the side to the center. 16. Lift the half baked roti from the pan using spatula and turn it upside down, so that the roti will get roasted by both sides. 17. Press gently at the center of roti to make sure that all the surface of roti touches to the pan. 18. Release the bhakari from pan using spatula. 19. Turn the bhakari one more time after a minute and continue roasting. 20. In a few seconds you will observe that the top layer of roti lifts-up by its own and the roti swell like ball. Generally, ragi roti won’t swell much as sorghum roti. 21. Roast the roti on pan to bake it fully. 22. You can serve this ragi roti (Nachanichi Bhakari) with curd, buttermilk, green or red chilli paste (Thecha), or with any other vegetable. Note: Ragi roti (Nachanichi Bhakari) provide coolness and hence recommended to eat in summer season. Being rich in Calcium and Iron, it helps in reducing the risk of mineral deficiency like osteoporosis and anemia.
27 Bajarichi Bhakari Preparation of Bajara Flour 1. Take bajara grains and clean them to remove extraneous matters and impurities. 2. Sometime, drying of bajara grains is recommended before grinding it. You can dry the grain under sun or by using mechanical drier. 3. Grind the grain; using stone chakki or flour mill to obtain fine flour. Generally, freshly ground flour is used for bhakari making. You can even use old flour. Many people add rice in a small quantity in it while grinding the bajara grains in to flour. This gives good strength to dough and makes it easy for shaping the dough into bhakari. 4. Store the flour in an airtight container. But remember that too old flour becomes bitter in taste. Hence, fresh bajara flour is generally recommended. Preparation of Bajara Roti (Bajarichi Bhakari) 1. Take the required quantity of bajara flour in flat vessel. At a time knead a dough only for 2 roti, as the dough kept for long time will become dark in colour and even taste bitter. 2. Add sufficient amount of hot water (80oC) in it and mix it well. The hot water helps in giving soft and tight dough. Dough made with normal room temperature water is difficult to shape in roti and you will find cracks on the edge of bhakari. 3. Knead it to obtain soft dough. Many people add salt as per taste in it. Salt adds in taste and palatability of bajara bhakari; as many people don’t like the natural taste of bajara. 4. Now, take handful amount of dough and shape it into a ball. If required you can add a dash of water and knead it, to avoid cracks on the surface. The surface of the dough ball should be smooth and even. 5. Flatten the dough ball and shape it into a disk, using two palms. 6. Now, dust some dry bajara flour on a flat vessel and place the dough disk on it. 7. Use your working hand and tap on the disk with flattened finger at the edge of disk so that the disk will get flattened in a thin, circular sheet. You need to tap for 2 to 3 time on the disk and then by gentle pressure you have to rotate the flattened in clock-wise direction.
28 8. Continue this till you obtain a large circular flattened sheet of dough. By this way, the disk will get spread into flat circular sheet. 9. On the other side, place a iron pan on medium flame to heat it. Sprinkle some water on it. If the water splashes out immediately, your pan has attended the correct temperature to use for roasting/baking the roti. 10. Lift the flattened dough sheet very delicately and place it upside-down on the heated pan. The flour dusted surface of the roti should come on top while roasting it. 11. Now, take a little amount of water in hand and pour it on the roti. Spread this water immediately all over the surface of roti evenly, so that all the flour dust gets wet and hydrated. 12. At this stage, sprinkle some sesame seeds immediately all over the surface of bhakari. This adds in nutritional value of bhakari and makes it more appealing too. 13. Let the roti bake on the pan. After 30 to 45 second, you will observe that the top surface of roti looks like steamed and thus it is cooked. 14. Now, take a flat spatula and release the roti from the pan. Release the whole roti starting from the side to the center. Lift the half baked roti from the pan using spatula and turn it upside down, so that the roti will get roasted by both sides. Press gently at the center of roti to make sure that all the surface of roti touches to the pan. 15. Release the bhakari from pan using spatula. Turn the bhakari one more time after a minute and continue roasting. In a few seconds you will observe that small bubbles appear on the surface of bajara roti by its own. Bajara roti won’t swell much as sorghum roti. Roast the roti on pan to bake it fully. Cracks (i.e. Checks) on the surface of water applied side of bhakari are common in bajara bhakari. 16. You can serve this Bajara roti (Bajarichi Bhakari) with curd, buttermilk, green or red chilli paste (Thecha), or with any other vegetable. Note: In Maharashtra, during the kite-flying festival of Makar Sankranti, this Bajara Bhakari with sesame applied on it is served alongside a traditional vegetable (Sabji) called Bhogi-chi-Bhaaji. Bajara roti is considered hot food as it provides instant energy and hence recommended to eat in winter season or just before the start of summer season. Being a good source of omega-3 fatty acid, it helps in reducing inflammation and heart disease risk.
29 Jwaricha Dhirda Preparation of Sorghum Flour 1. Take sorghum grains and clean them to remove extraneous matters and impurities. 2. Sometime, drying of sorghum grains is recommended before grinding it. You can dry the grain under sun or by using mechanical drier. 3. Traditionally, the sorghum grains are lightly roasted in open pan (Kadhai) for about 5 min, just to dry the grain. This also helps in improving the storability of Sorghum Flour. 4. Cool the grains. 5. Grind/Mill the sorghum grains to obtain flour. 6. Generally fine flour is recommended for Dhirda. 7. You can store the flour for 15 days in an airtight container, preferably stainless steel/aluminium containers. Note: Dhirda is just like a dosa, but the batter used for making dhirda is of too much thin consistency and watery. You don’t need to spread it in circular shape, as we do it for dosa making. Being liquid and much watery the batter gets spread by its own easily. You will also observe large holes in dhirda, where in case of dosa you will find small pores. Dhirda made up of only sorghum flour is delicate and crispier. If you want it soft, you need to add a small amount of rice flour or gram flour in it. Preparation of Sorghum Dhirda (Jwaricha Dhirda) 1. Take a small stainless steel vessel for batter preparation. 2. Take 1 cup of sorghum flour and add 5 to 6 cups of water in it. 3. Mix it well. Add salt, cumin seeds. 4. Add chopped green chilli and coriander; and any other spice as per your taste. 5. Give a stir and mix all the ingredients well.
30 6. Take flat iron pan and heat it. 7. Apply little oil on the surface of pan and spread it all over the pan. 8. Traditionally, half-cut onion is used to spread the oil on the pan surface. You will get a special pan for making this. The flatness of the pan makes the batter to get spread evenly, giving uniform thickness in product. Unevenness in thickness cooks the products unevenly. 9. Stir the batter with the cup before using it, as flour particles settles at the bottom of vessel. 10. Take a cup full of batter, immediately pour it evenly on all over the surface of pan. 11. Let it cook for a minute. 12. Sprinkle little amount of oil on it, and continue cooking for another 30 seconds. 13. Release the dhirda from pan by using flat spatula. 14. Release the sides first. 15. Turn the dhirda up side down, and cook the other side too. 16. Fold it half. 17. Take out from pan and serve it hot with curd or coconut chutney or any other vegetable.
31 Nachaniche Dhirda Preparation of Ragi Flour 1. Take ragi grains and clean them to remove extraneous matters and impurities. 2. Sometime, drying of ragi grains is recommended before grinding it. You can dry the grain under sun or by using mechanical drier. 3. Cool the grain; before grinding then in a Stone Chakki, as overheating will give dull colour or grayish tint to the flour. 4. Grind/Mill the ragi grains to obtain flour. Generally fine flour is recommended for Dhirda. You can store the flour for 15 days in an airtight container, preferably stainless steel/aluminium containers. Preparation of Ragi Dhirda (Nachaniche Dhirda) 1. Take a small stainless steel vessel for batter preparation. 2. Take 1 cup of ragi flour and add 5 to 6 cups of water in it. Mix it well. 3. Add salt, cumin seeds, chopped green chilli, chopped coriander, and any other spice as per your taste. Give a stir. 4. Take flat iron pan and heat it. Apply little oil on the surface of pan and spread it all over the pan. Traditionally, half-cut onion is used to spread the oil on the pan surface. You will get a special pan for making this. The flatness of the pan makes the batter to get spread evenly, giving uniform thickness in product. Unevenness in thickness cooks the products unevenly. 5. Stir the batter with the cup before using it, as flour particles settles at the bottom of vessel. Take a cup full of batter, immediately pour it evenly on all over the surface of pan. 6. Let it cook for a minute. Sprinkle little amount of oil on it, and continue cooking for another 30 seconds. 7. Release the dhirda from pan by using flat spatula. Release the sides first. 8. Turn the dhirda up side down, and cook the other side too. 9. Fold it half. Take out from pan and serve it hot with curd or coconut chutney.
32 Taak Kanya (Jwarichya Kanyaa) Preparation of Sorghum Grain Grits 1. Sorghum Porridge (Jwarichya Kanyaa) is a traditional product which has a liquid consistency. It generally consumed in summer season and served/prepared with buttermilk (Taak) and hence it is locally called as Taak-Kanyaa in Maharashtra region. For the preparation of Kanyaa we need sorghum grounded in coarse particle which is called as sorghum grits. 2. Take sorghum grains and clean them to remove extraneous matters and impurities. 3. Dry the sorghum grains before grinding it. You can dry the grain under sun or mechanical drier. Traditionally, the sorghum grains are lightly roasted in open pan (Kadhai) for about 5 min, just to dry the grain. This also helps in improving the storability of Sorghum Grits. Cool the grain; before grinding then. 4. Grind it in mixer-grinder for 1 min just to convert the grains in course grits. 5. Sieve it through a cloth or fine mesh to separate out the fine flour. 6. The fine flour gets gelatinized very fast and makes unavailable the large amount of water for the sorghum grits to cook. 7. The sorghum grits retained on the cloth are used for making Kanyaa. 8. You can store the sorghum grits for a month if stored in an airtight container, preferably glass jar or stainless steel/aluminium containers. Preparation of Sorghum Porridge 1. Take deep vessel with thick base, preferably made up of stainless steel. 2. Add two cups of potable water in it and make it boil by heating it on medium flame. 3. Once the water comes to boil, add the sorghum grits in it, spoon-by-spoon. 4. Stir continuously. 5. Avoid lump formation, as the grits in the center core of lump remains uncooked. 6. Cook it for about 5 minutes.
33 7. Take out the grits from the vessel and press it in between finger or glass slide. 8. If you find the grits still hard or a smear with white opaque core, the grits are still under-cooked. Generally it gets cooked in 5 minutes. 9. Serve this cooked porridge hot in a bowl, with addition of salt to taste and butter milk in it. You can even add some cumin seeds, smashed garlic or black pepper powder. Note: In some recipes you will find that, the sorghum grits are soaked in butter milk for about an hour. The sorghum grits soaked in buttermilk are then poured in boiling water for cooking. It is cooked for about 5 minutes. Stir continuous to avoid lump formation and serve hot with addition of salt and spices as per taste.
34 Nachani Ambil (Ragi Ambil) Preparation of Ragi Flour 1. Clean the Ragi to remove extraneous matters like, stone, metal pieces, straws etc. 2. Wash the Ragi seeds with potable water for 2 to 3 times. 3. Soak the Ragi for at least 8 hours. Drain the excess water. 4. Spread the soaked ragi on muslin cloth or cotton cloth, and tie it. Cover it with another wet cloth to maintain the temperature for sprouting. 5. Let it sprout for about 48 hours. The size of sprout should be at least 0.5 cm long. This longer sprouting time makes the sprouted ragi much healthier and even easy to digest. It will also improve the dispersibility of flour. 6. Now, take the sprouted ragi and spread them on clean cotton cloth, in thin layer of about half inch. Let it dry under shade. You can dry them using mechanical drier at 65oC. The final moisture content should reach to around 10%. Turn it at a regular interval of time for even drying of the grain. 7. Mill or Grind the dried-sprouted ragi grains in to a flour (not too fine). 8. Store the flour in an airtight container. Preparation of Ragi Ambil 1. Take a deep stainless-steel vessel with a thick base. Take sprouted ragi flour in it and add about 10 times more water to it. Stir it well to get thin slurry. 2. Add salt, cumin seed powder, garlic paste as per your taste, and mix it well. 3. Heat the vessel and make the slurry to boil. 4. Now, cook it on medium gas flame for about 10 min, till the flour gets cooked and the product attain a required consistency. Stir continuously to avoid lump formation and burning. 5. Cool it to room temperature. Add buttermilk in it and make it into a drinkable consistency. Note: Ragi Ambil is consumed as a healthy drink. It is considered as a coolant and hence consumed in summer season. It helps in regulating the body temperature and being a good source of minerals helps in mitigating the risk of mineral deficiency.
35 Nachani Papad (Ragi Papad) Preparation of Ragi Flour 1. Clean the Ragi to remove extraneous matters like, stone, metal pieces, straws etc. 2. Wash the Ragi seeds with potable water for 2 to 3 times. 3. Soak the Ragi for at least 12 hours. Drain the excess water. 4. Spread the soaked ragi on muslin cloth or cotton cloth, and tie it. 5. Cover it with another wet cloth to maintain the temperature for sprouting. 6. Let it sprout for about 12 hours to 16 hours. 7. The size of sprout should be same to size of seed and not too long. 8. Now, take the sprouted ragi and spread them on clean cotton cloth, in thin layer of about half inch. Dry under shade. You can dry them using mechanical drier at 65oC. The final moisture content should reach to around 10%. Turn it at a regular interval of time. 9. Mill or Grind the dried-sprouted ragi grains in to fine flour. Do not mill/grind the ragi in mill where dal has been milled or grounded previously. The particle size of flour should be less than 100 Micron. Traditionally the flour is sieved through fine cloth to separate out the fibers from the flour. Fiber will interfere with expansion ability of flour. If you are heath conscious, you can keep the fibers as it is in the flour. But, the papad won’t expand much and they will not become crispy and light. Preparation of Ragi Papad Dough 1. Take potable water in stainless steel vessel (prefer using Thick Base Vessel). 2. Add salt, cumin seeds, carom seeds (Ajwain/Ova) and alkaline salt (Papad Khar) or any other spice like green chilli, as per your taste. 3. Give a stir and heat to boil the water. 4. Now, add sprouted ragi flour little-by-little and mix well. Avoid lump formation.
36 5. Let the flour cook and get it gelatinized. To check the doneness, take a small portion of it and roll it in to a ball with the help of fingers. If it forms a shiny and non-sticky ball, it is ready to use for making papad. 6. Now, take the hot dough in a wet cotton cloth spreaded on a flat base. 7. Cover the dough with the extra portion of cloth and knead the dough. 8. This will break the lump in the dough, if any. 9. Take a small portion of this soft dough at a time for papad making. 10. To make the remaining dough remain in soft form keep it in an airtight stainless steel box dipped in hot water. This will avoid drying-off the dough. 11. Now, take small amount of dough (about 15g) and roll it into a ball. 12. Place this ball on a non-sticky flat base and cover with food grade plastic film (preferably HDPE) and press it with another flat disk. 13. This will flatten the dough ball into thin and flat circular sheet. 14. You can use papad making machine for this purpose. 15. Lift-up the flattened sheet of dough and place it on dry cloth for drying under shade. Before storing them for year around use, you need to dry them under sun. Frying of Ragi Papad 1. Heat oil in deep vessel (Kadhai) for frying the papad. 2. Deep fry the dried ragi papad on medium-high flame for about 5 sec. 3. Turn it and fry the other side as well. 4. The papad will expand about 2 to 3 times of its original size. 5. Drain out the excess oil by placing the fried papad on a strainer/wire mesh.
37 Nachani Satva Preparation of Ragi Malt (Nachani Satva) 1. Clean the Ragi to remove extraneous matters like, stone, metal pieces, straws etc. 2. Wash the Ragi seeds with potable water for 2 to 3 times. Note: Ragi Malt Flour is generally used for making porridge like products for infants and toddlers. Hence, a care has to be taken to remove maximum impurities from ragi. The stones, metal pieces and sand are removed by a traditional step called Rolane (Wet Cleaning Method). In a bowl washed ragi is taken and water is added in it (at 1:4 proportion). The bowl is moved in a circular movement, the ragi being lighter lifts ups and while pouring out the water from the bowl the ragi is also separated. The stone, metal pieces and sand being heavy settles down in the bowl. 3. Soak the clean and washed ragi grains for at least 12 hours. Drain the excess water. 4. Spread the soaked ragi on muslin cloth or cotton cloth, and tie it. 5. Cover it with another wet cloth to maintain the temperature for sprouting. 6. Let it sprout for about 48 hours. The size of sprout should be at least 0.5 cm long. This longer sprouting time makes the sprouted ragi much healthier and even easy to digest. It will also improve the dispersibility of flour. Here, this sprouting process is called Malting and the sprouted ragi is called Malted Ragi. 7. Now, take the malted ragi and spread on clean cotton cloth, in thin layer of about half inch. Let it dry under shade. You can dry them using mechanical drier at 65oC. The final moisture content should reach to around 10%. 8. Turn it at a regular interval of time for even drying of the grain. 9. Roast the dried-sprouted ragi for 5 minutes. 10. Stir it contentiously, to avoid burning. 11. Cool the roasted ragi. 12. Mill or Grind the roasted ragi sprouts in to a fine flour.
38 13. Sieve this fine flour through a fine cotton cloth or muslin cloth, to remove the fibers. 14. The sieved fine whitish flour of malted ragi is called Ragi Malt (Nachani Satva). 15. Store the flour in an airtight container. Preparation of Instant Ragi Malt Premix 1. Take 1 cup of Ragi Malt Flour (Nachani Satva) and add 1 table spoon almond powder. You can make almond powder in home. Take almonds wash them thoroughly. Dry them under sun. Now, roast the dried almonds for 6 to 8 minutes. Cool the roasted almonds and remove the papery skin on it. Grind the peeled-roasted almond and convert it into a fine powder. 2. Mix the ragi malt flour and almond powder. You can blend it using blender. 3. To improve palatability you can add cardamom powder or vanilla powder, in it. 4. Sometimes, rice flour, moong dal flour is also added. 5. Take 2 table-spoon of butter-oil (Desi Ghee) in a deep vessel (Kadhai) and heat it on low flame. Now, add the blend of flour and roast it for 5 min, till you get a sweet roasted flavour. 6. Cool the roasted flour and mix it with 1 table spoon of powder sugar. 7. You can store this premix in an airtight container for about 1 month. Preparation of Ragi Malt Porridge using premix 1. Take 1 table spoon of Instant Ragi Malt Premix in a sauce pan. 2. Add 1 cup of potable water in it. 3. Mix it thoroughly by avoiding lump formation. 4. Now, place the pan on gas stove and heat it on medium flame. 5. Make it boil and stir it contentiously. 6. Cook the mixture till it acquires semi-solid but pourable consistency. At this stage you will observe steam bubbles coming from the bottom of pan on the top of mixture. 7. Pour the porridge in a bowl. Let it cool and then serve it. 8. You can even add milk in it while serving.
39 Nachaniche Ladu Preparation of Ragi Flour 1. Clean the Ragi to remove extraneous matters like, stone, metal pieces, straws etc. 2. Wash the Ragi seeds with potable water for 2 to 3 times. 3. Soak the Ragi for at least 12 hours. 4. Drain the excess water. 5. Spread the soaked ragi on muslin cloth or cotton cloth, and tie it. 6. Cover it with another wet cloth to maintain the temperature for sprouting. 7. Let it sprout for about 12 hours to 16 hours. 8. The size of sprout should be same to size of seed and not too long. 9. Now, take the sprouted ragi and spread them on clean cotton cloth, in thin layer of about half inch. Dry under shade. You can dry them using mechanical drier at 65oC. The final moisture content should reach to around 10%. Turn it at a regular interval of time. 10. Mill or Grind the dried-sprouted ragi grains in to fine flour. 11. The particle size of flour should be less than 100 Micron. Preparation of Ragi Laddoo (Nachaniche Ladu) 1. Take shallow vessel or Kadhai, with a thick base. 2. Place it on gas stove and add 2 table spoon of butter-oil (Desi Ghee) in it. 3. Heat it melt the butter-oil completely. 4. Now, add 1 cup ragi flour in it and roast it for 5 minutes, till you get sweet-roasted flavour. 5. Place the roasted ragi flour in plate and let cool. 6. On the other side, in a frying pan take butter-oil or vegetable oil for frying the gum acacia (Khanyacha Dink / Gond). Heat the oil and fry the 1 table spoon gum crystals in it. 7. The gum crystal upon frying puffs and expands in size. 8. Make sure the gum is fully fried and expanded.
40 9. Take out the puffed gum and let it cool. 10. Now, in flat vessel, take the roasted ragi flour, puffed gum and 1/2 cup powder sugar. 11. Add about 3/4th cup butter-oil (Desi Ghee) in it and mix it well. 12. Knead it into soft and mouldable dough. 13. Take 30g of this dough and shape it into a small ball. 14. Make sure there are no cracks on the surface and the laddoo looks shiny. 15. You can decorate these laddoos by pressing a halve of cashew or grape resin on its surface. 16. If the dough is not getting moulded and the laddoo gets break during shaping, add little butter-oil in the dough and knead it. 17. Shape the remaining dough into balls (i.e. laddoos). 18. Keep the laddoos in an air for about an hour just to gain strength and then you can keep then in box or air tight container. 19. You can store these laddoos for about a month.
41 Jwarichya Lahya Hydration of Sorghum 1. Take sorghum grains and clean them to remove extraneous matters and impurities. 2. Soak the sorghum in water about 15 minutes just to hydrate it. 3. Drain out the excess water and tie the soaked sorghum in a wet cotton cloth. 4. Place this in a bowl and cover it with another cloth. Keep it for about 12 hours (overnight). 5. The sorghum grains get hydrated and attain moisture equilibrium. This facilitates in popping/expansion of sorghum grains. Take out the hydrated sorghum grains from cloth. Popping of Sorghum (Jwarichya Lahya) 1. Heat a shallow pan (Kadhai) on high flame. 2. Add a little amount of hydrated sorghum grain in the heated pan. 3. Use a cloth ball for stirring the grains while roasting. 4. Press the grains by using the cloth ball while stirring it. 5. Stir the grains in only one direction (in circular motion). 6. Don’t stir it too fast or too slow. As stirring too fast will spill-out the popper sorghum out of vessel and too slow stirring with make the grain to burn. 7. The grain will starts popping and jumps up. 8. Make sure the popped sorghum remains in vessel. 9. About, 80 to 85% of grains in a batch get popped. 10. The sorghum grain expands in size about 3 to 4 times to its original size. 11. Cool the popped sorghum (Jwarichya Lahya) for about 10 minutes. 12. Popped sorghum can absorb moisture and become soggy. Hence, it recommended to store the popped sorghum in an air tight container. Note: Popped sorghum is same as popcorn, but the digestible starch and protein are more in popped sorghum. These popped sorghum are made traditionally on the occasion of Naagpanchami (worshiping Indian Cobra/Snake i.e. Naag) and offered during the Naag Pooja.