Preparation of Ragi Malt

Ragi malt is a healthy and filling drink that you can serve as a breakfast or snack. It is an excellent drink for replacing a meal and helps in weight loss.

Uses of Ragi Malt:

Ragi malt is easy and simple to prepare at home. Ragi flour is easily available at Indian grocery stores. You can prepare both sweet and savory version of ragi malt. A sweet version of ragi malt is prepared by roasting the ragi flour and boiling with milk and dry fruits. It tastes sweet, delicious and kids would love it. Sweet ragi malt is a healthy breakfast option for kids. It keeps them filling and energetic for a long time.

Smart Cooking Tips:

1. Roast the ragi flour over a medium heat for a nice taste.

2. Add water slowly and mix well to avoid forming lumps.

3. Tempering the ragi malt is optional but it gives an excellent taste to the malt.

Health Benefits of Ragi:

Ragi  (finger millet) is widely used in South Indian cooking. It is a gluten-free grain that is rich in fiber, calcium, and healthy carbohydrates. Because of its high nutrition profile, ragi porridge is recommended for babies. Ragi laddoo, ragi banana dosa, ragi wheat dosa, ragi mudde, and ragi idli are the popular recipes with ragi. The fiber content in the ragi make us feel fuller for a long time and helps in controlling the blood sugar level. Ragi malt is an excellent drink for the diabetes patients. It is a great drink to replace the sugary beverages and fruit-based smoothies in the summer.

As I mentioned before it is an excellent replacement for heavy meals and helps in weight loss. It is low in calorie and helps us feel fuller for a long time.

Preparation of Ragi Malt

Ragi malt is a healthy and filling drink that you can serve as a breakfast or snack. It is an excellent drink for replacing a meal and helps in weight loss.

• 0.25 cup Ragi Flour
• 1.50 cup Water
• 2 cups Buttermilk
• 1.50 tsp Salt (to taste)
• 1 tsp Water
• 0.50 tsp Mustard Seeds
• 1 pinch Asafoetida (hing)
• 1 tsp Oil
• 5 no Curry Leaves Chopped
• 1 no Green Chilies Chopped

1. Dry roast the ragi flour over medium heat for 4 to 5 mins until nice aroma comes out.

2. Add water, mix well quickly and cook until the ragi flour becomes thick. Allow to cool.

3. Blend cooked ragi and buttermilk together until smooth in a blender or using a hand mixer.

4. For tempering: In a small saucepan, heat oil, add mustard seeds and let it splutter. Add asafoetida and mix well in the oil. Add curry leaves, green chilies and mix well. Add to the ragi malt and serve.

How to serve Ragi Malt?

Serve ragi malt for breakfast and snack.

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