Ragi flour is prepared by crushing and grinding the dried grains of ragi. Apart from wheat, barley and brown rice, ragi too is considered as traditional staple food of India.
Ragi is a rich source of carbohydrates and is beneficial when taken in its purest form.
This power-packed flour controls weight gain by its gluten-free properties, and is very safe for children as well, without any allergic reaction.
Let’s revel in the goodness of ragi with a secret recipe of this tasty beverage which can be had by combining it with buttermilk.
Curd – 1 medium-sized bowl
Ragi flour (finger millets) – 1 medium- sized bowl
Salt to taste
Mint – a handful
Chopped ginger – 200 gms
Chillies – 2-4
Chaat masala – 1 tsp
Water – 2-3 cups
First, beat the curd till it becomes smooth and check the consistency before adding water to it, you should remember not to leave any lump behind.
Then, take chillies, ginger and mint in a blender (leave some mint leaves for garnishing), and make a paste of it and strain it out into the curd.
Now, mix salt according to your taste along with water.
Your buttermilk is all set.
Now, coming to the ragi part…
In a small bowl, mix 1 tbsp ragi flour with around 50-60 ml of water.
Take a pan, fill it with water, and bring it to boil.
Add ragi flour solution and stir continuously in a medium heat until the mixture thickens.
Keep it aside for 20 minutes so that it can cool down; add a little salt and prepared buttermilk and mix thoroughly.
Serve it in a tumbler, add a pinch of chaat masala and garnish it with mint leaves.