Ragi’s bread becomes hard, then try this recipe of chef Sanjeev Kapoor, will become a dancing

Ragi’s grains are considered extremely beneficial for health. It is rich in many nutrients. Eating it also reduces weight rapidly. However, it is not easy to eat ragi bread. Because it gets hard as soon as it descends from the pan. In such a situation, most people do not like to eat its bread. If this happens to you too, then try this recipe of Sanjeev Kapoor, chef to make ragi bread.

How to make ragi bread?

To make soft and soft bread of ragi, first heat water in a vessel. Now add a little salt and ghee to it. When it becomes hot, knead the ragi flour well with that water. Do not use it immediately after kneading the dough. Keeping it covered for at least 15-20 minutes makes the dough set well and the rotis become soft.

Benefits of eating ragi:

Ragi is an excellent source of calcium. It provides more calcium than other grains and even milk that helps to increase the density of bones and reduce the risk of osteoporosis (weakness of bones). Ragi contains a good amount of polyphenol and fiber and has a low glycemic index. This means that it is a good option for diabetes patients.

The ragi is rich in dietary fiber, which makes the stomach feel full for a long time and reduces unnecessary appetite. It also contains amino acids called triptophane, which helps in controlling hunger. Remove anemia: Ragi is an excellent source of iron, which is essential for the production of hemoglobin in the body. It is very beneficial for people struggling with anemia (anemia) and helps to increase iron levels in the body.

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