Ragi Malt | Finger Millet recipes | Nutritious Breakfast Recipe

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Ragi Malt

Ingredients:
1/4 Cup ragi flour
2 Cups water
1 Cup curd + 2 Cups water
Salt to taste
1 medium onion, chopped
Handful of finely chopped coriander
2 Tsp mustard oil
1 Tsp mustard seeds
1 Tsp cumin seeds
A pinch of hing
1 Inch grated ginger
3 green chillies, chopped

Take 1/4 cup ragi flour in a heavy bottom pan and dry roast it for 2 minutes. Turn off the flame and let it cool for 5 minutes. Then add 2 cups of water and stir it well until there are no lumps. I suggest using a whisk to make it process easier.
Turn on the gas and simmer it on low heat by stirring occasionally until the ragi malt is thickened and well cooked. Take it off the heat and let it cool down.
In a large mixing bowl take 1 cup curd plus 2 cups water, whisk it well. Then add the cooked ragi and stir to mix. Add salt to taste, 1 medium finely chopped onion and a handful of finely chopped coriander.
You can drink it as it is, but to add more flavour we’ll be making a tempering by heating up 2 teaspoons mustard oil, then add in 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, a pinch of hing, 1 inch grated ginger and 3 chopped green chillies.
Pour it into the bowl and mix it well. It’s basically served as a breakfast porridge. You can also have it as a snack between meals or a pre-workout drink as it’s packed with nutrients.