Finger millet Porridge-ragi malt

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ragi malt-ragi porridge-ragi recipe

Finger millet is known as ragi in India. Traditionally, ragi is given to infants and young children as a ragi malt in India, because it is easier to digest.


Finger Millet is a great source of iron making it beneficial for individuals with low hemoglobin levels. 
Finger Millet contains an amino acid called tryptophan which reduces appetite.
Finger Millet helps in the development of bones in growing children and maintenance of bone health in adults because it has the highest amount of calcium and potassium. 

Prep time: 2 min            Cooking Time: 8 min               Serves: 1

Main Ingredients: Ragi Flour 
Recipe Type: Breakfast
Cuisine: Indian
Level of cooking: Easy
Author: Swati Paathak

Ingredients:

For Salty version
  • 3-4 teaspoon Ragi flour
  • 1.5 cup Water
  • Salt to taste
  • Yogurt or buttermilk or as required
For Sweet version
  • 3-4 teaspoon Ragi flour/finger millet
  • 1.5 cup Water
  • 2-3 teaspoon jaggery or sugar or to taste
  • Pinch of cardamom powder (optional)
  • Milk as required
  • chopped nuts as required, optional

Preparation:

  1. In a heavy bottom pan over Low flame roast the ragi till you get a roasted aroma.(optional)
  2. Mix Ragi flour with a little bit of water thoroughly. Remove the lumps if any.
  3. Boil 1 cup of water.
  4. Over low flame mix, the Ragi paste into the boiling water while stirring continuously to prevent burning and lump formation.
  5. Cook until you get glossy consistency then turns off the flame.

Method:

For sweet version: 
  • Add sugar or jaggery, cardamom powder, nuts and pour the milk in ragi malt and mix well to get the right consistency.

For Salted Version: 

  • Allow it to cool down completely.
  • Add salt and buttermilk or yogurt to it and mix well.

Note:

  • you can also season the salted version with chopped green chilli and coriander.