Mandua (Ragi/Koda)
Ragi
"Ragi, also known as Finger Millet, is a hardy, nutrient-dense grain cultivated in the hilly terrains of Uttarakhand and other parts of India. It has a reddish-brown color and is known for its immense calcium and iron content. Ragi is considered a superfood and is used in many traditional recipes. Taste: Earthy, mildly nutty Texture: Soft when cooked, flour gives a dense, coarse feel Season: Sown in late monsoon, harvested in winter Local Names: Ragi, Mandua (गढ़वाल), Maduwa (कुमाऊँ)"
Overview
"Ragi, also known as Finger Millet, is a hardy, nutrient-dense grain cultivated in the hilly terrains of Uttarakhand and other parts of India. It has a reddish-brown color and is known for its immense calcium and iron content. Ragi is considered a superfood and is used in many traditional recipes. Taste: Earthy, mildly nutty Texture: Soft when cooked, flour gives a dense, coarse feel Season: Sown in late monsoon, harvested in winter Local Names: Ragi, Mandua (गढ़वाल), Maduwa (कुमाऊँ)"
Nutrition Facts
Clean, readable nutrition data for quick comparison and conscious shopping.
Details
Everything you need to know before ordering, from standout benefits to pantry guidance.
Preparation
Ragi Roti / Mandua ki Roti: Flatbread served with ghee and vegetables. Ragi Porridge: A warm, sweet dish for breakfast or babies. Ragi Laddoos: Healthy sweets made with jaggery and nuts.
History
A staple grain in Uttarakhand’s rural diet, especially in colder areas.Used by farmers and laborers for sustained energy. Symbol of self-reliance and traditional food wisdom in mountain life.Women in local Mahila Mandals often process ragi flour by hand. Consumed during winters for its warming and energizing effect.
Customer Reviews
A quick look at what customers are saying about this mountain-made product.
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