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Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Ragi mudde [3] has only two ingredients: ragi (finger millet) flour, and water. A tablespoon of ragi flour is first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, ragi flour is added, which forms a mound on top of ...
It is allowed to dry naturally in sunlight for 5 to 8 hours. It is then powdered. Ragi porridge, ragi halwa, ragi ela ada, and ragi kozhukatta can be made with ragi flour. [27] All-purpose flour can be replaced with ragi flour during baking. Ragi cake and ragi biscuits can be prepared. [28] The flour is consumed with milk, boiled water, or yogurt.
Ragi rotti (Kannada: ರಾಗಿ ರೊಟ್ಟಿ) is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. Ragi rotti means ragi pancake in the native language, Kannada. It is prepared in the same way as akki rotti.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Finger millet balls made from ragi flour which is boiled with water and balls are formed and eaten with vegetable gravy; Greens, such as dandelion and collard [7] Head cheese, made from boiling down the cleaned-out head of an animal to make broth, still made; Hominy, a form of corn specially prepared to be more nutritious
Whole oats (uncooked) are 68% carbohydrates, 6% fat, and 13% protein (table). In a 100-gram reference amount, whole oats supply 379 calories and contain high amounts (20% or more the Daily Value , DV) of the B vitamins – thiamine and pantothenic acid (40% and 22% DV, respectively) – and several dietary minerals , especially manganese (173% ...