Finger millet rawa (Ragi rawa)

Technology Details:
IIMR has developed a process for manufacture of Ragi rawa through milling technology where the bran and germ from the starchy endosperm are separated so that the endosperm can be ground in to medium size rawa in a hammer mill prepared from 100% natural whole grains of superior quality. Utility can be used to make upma, khichidi, rawa laddu, idli, dosa, kesari etc. They are rich in protein, fibre, iron, and zinc. The finger millet rawa can be stored for a period of 4 months. Products and by products (for all millets)

• Coarse Semolina (Kichidi rawa) yield–68-72%; By-product yield – 32-28% (contains medium / fine semolina, flour and bran).
• Medium Semolina (Upma Rawa) yield – 71-76%; By-product yield– 29-24% (contains coarse/fine semolina, flour and bran).
• Fine Semolina (Idli rawa) yield – 74-80%; By product yield – 26-20% (contains coarse / medium semolina, flour and bran).