Is Patanjali Ragi Atta a healthy and versatile option for daily meals? - #10229

I’ve recently come across Patanjali Ragi Atta while searching for healthier alternatives to regular wheat flour. Ragi (finger millet) is often described as a superfood, but I’ve never tried it before. Is this brand a good choice for improving overall health, and how does it compare to homemade or other branded options? One of the main benefits I’ve read about Patanjali Ragi Atta is its high calcium content, which supports bone health. I’m in my 40s and want to prevent bone-related issues like osteoporosis. Is ragi flour genuinely effective in improving bone strength, and how much should I include in my meals to see a difference? I’ve also heard that ragi is great for weight management. It’s supposed to be rich in fiber, which keeps you full for longer and reduces unhealthy cravings. Does Patanjali Ragi Atta live up to this claim, and how often should it be included in a diet for weight loss? Another thing I’m curious about is whether Patanjali Ragi Atta is diabetic-friendly. I’ve read that ragi has a low glycemic index, which makes it a better option for controlling blood sugar levels. Can it be safely included in a diet for people with diabetes? Taste and versatility are also important to me. How does Patanjali Ragi Atta taste when used for rotis, dosas, or other recipes? Does it have a distinct flavor, and is it easy to incorporate into traditional Indian meals? Lastly, are there any side effects or precautions to keep in mind while using ragi flour? I’ve read that consuming too much ragi can lead to digestive discomfort for some people. What’s the ideal portion size to balance the benefits without overdoing it? If anyone has tried Patanjali Ragi Atta, I’d love to hear your feedback. Did you notice health improvements, and how did you use it in your meals? Would you recommend it over other brands?