A delicious yet healthy sip of this season
Ragi malt is a light and easily digestible beverage which is majorly consumed during the summers
Ragi Ambali / Malt, also known as Thaidalu in Telangana, is a healthy, delicious, and nutritious recipe, which is usually preferred as a beverage. It is also consumed as as breakfast or snack in South India. Ragi Ambali is also referred to as ganji, kanji, java, malt, and porridge as well. This drink is light and easily digestible with many health benefits.
There are two variants of this malt – a sweet version and a salted version. For the sweet version, milk, jaggery, or sugar are added, whereas for the salted version curd/ buttermilk are added. We can also add some granulated rice, onions, green chilies, or some chutneys to go with it.
It is also considered as a wonder grain for weight loss, rich in fibre, calcium, and many nutrients to go with. It keeps our body cool during scorching summers and is a best aid for people suffering from diabetes. It is also a great baby food as it is easily digestible and helps in strengthening the baby bones. Other than malt, ragi can be made in different recipes like roti, dosa, or idli.
Serves: 3 Members
Preparation Time: 30 Minutes (2 hours for fermenting it)
Ingredients:
Ragi Flour/ Powder : 2 tbsp
Water : 3 to 4 cups
Salt : a pinch or as needed
Oats : 2 to 3 tsp
Method of Preparation:
-Take 2 tbsp of ragi powder to a mixing bowl, add 1/2 a cup of water.
-Mix well without lumps, let it rest for a minimum of 2 hours with a sieve or strainer-like plate.
-Can be soaked overnight as well, strain off the water from the soaked ragi as the flour/powder settles down.
-To the strained water add some more ragi flour mix well with no lumps for next day’s malt.
-The reason for soaking or rather fermenting it is it produces probiotic bacteria i.e. good bacteria.
-They are good for our health to build the immune system.
-Heat 2 to 3 cups of water in a pan, bring it to a boil.
-Add the soaked/fermented ragi flour paste to the boiling water.
-Keep stirring it continuously, or would get stick and burnt at the bottom. Cook until thick.
-Cook it on low flame, stirring it until thick or it would overflow. When cooked it looks creamy and soft.
-If it too thick some water can be added to it, add a pinch of salt, or as needed.
-Generally, rice, granulated rice, millets, oats can also be added. Mix well and put off the flame.
Let it cool down completely, add some buttermilk to it, and have it.
-Generally, in villages, people have it with some raw onions, green chillies, or mango pickle. It makes a great combination.
-It is a must in villages, they prefer to have it every morning in summers. It is better to take fermented Ragi malt.
Serve the tasty, healthy, and delicious Ragi Malt.
Stay tuned to Hyderabadi Ruchulu column for more recipes.
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