Manduwa Aata

Manduwa (Finger Millet)

known as Ragi in Southern part of India, Nachni in the northern part of India) is one of the most nutritious food.  Easy to digest, Manduwa is rich in calcium (reason why it is called as Chuna in the hills of Uttarakhand), protein, iron and other minerals including iodine. It is low in fat most of which are unsaturated fats. 

Benefits of Manduwa flour 

• Increases bone strength
• Promote Natural Weight Loss
• Good source of Protein & Amino acids
• Controls diabetes, reduces cholesterol & helps treat anemia
• Helps improve digestive system and aids relaxation
• Acts as a good baby food due to its rich nutrient content
• Reverts skin aging.
• Zero sugar food

Nutritional Analysis of Manduwa Flour

1. Energy                       - 353.18 Kcal/100g
2. Carbohydrate         - 77.52 g/100g
3. Protein                      - 6.77 g/100g
4. Fat                             - 1.78 g/100g
5. Sugar                        - 0 g/100g

Mandua ki Roti Recipe

Mandua is one kind of grain which is grown in Uttarakhand hills. Mandua roti is considered to be good digestive related issues.

Mandua ki roti is a simple and nutritious chapatti made of wheat flour, mandua flour. Mandua ki roti is staple food in many parts of north India especially from the Kumauni cuisine which is the food of the Kumaon region of Uttarakhand, India. Mandua ki roti in Uttarakhand is the local term used for chapattis which are made from the cereal called Mandua. Mandua ki roti is one of the principal types of main courses native to this region and representative of the local cuisine. It is the staple dish hence it remains obvious that the stress is given on a wholesome healthy diet which is rich in carbohydrate and food value.

Ingredients:

• 400 grams mandua flour (depends on use)
• 100 grams wheat flour(depends on use and optional)

Preparation:

• Knead flour with water in stiff dough. Allow it to rest for 15-20 minutes.
• Bake rotis on tawa.