ragi malt
Ragi malt might be just the side dish you are searching for. This recipe serves 1. One serving contains 489 calories, 11g of protein, and 27g of fat. For 82 cents per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 6 people were glad they tried this recipe. This recipe from Swasthi's Recipes requires oil, ghee, curry leaves, and dried coriander leaves. From preparation to the plate, this recipe takes roughly 6 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 71%. Try Vegetable Ragi Semiyan Upma - Ragi Vermicelli s - Indian Breakfast s, Chocolate Malt Pudding Pops: Frosty, Fudgy Malt Perfection, and ragi dosa , how to make ragi dosa | fermented ragi dosa for similar recipes.
Servings: 1
Preparation duration: 1 minutes
Cooking duration: 5 minutes
Ingredients:
Buttermilk as needed
Cumin
Curry leaves
Coriander leaves few chopped finely
Few drops of ghee (optional, if making for babies do use, it helps to swallow the porridge easily)
Milk as needed
4 tbsp. (¼ cup) Ragi flour / finger millet
Oil or ghee
Salt to taste
1 ½ tbsp. sugar or jaggery or any other sweetener (optional)
1 cup Water
Equipment:
frying pan
Cooking instruction summary:
Mix water and flour thoroughly. Break up lumps if any.Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.After few minutes, you can see a glossy thick consistency. You can switch off the heat.for sweet version: Add sugar and pour the milk to bring it to the consistencyFor salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully. Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat. Add this to the buttermilk and add coriander leaves and salt too. Once the kanji is cool, add the buttermilk to it and mix well.
Step by step:
Mix water and flour thoroughly. Break up lumps if any.Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.After few minutes, you can see a glossy thick consistency. You can switch off the heat.for sweet version
1. Add sugar and pour the milk to bring it to the consistency
2. For salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully.
3. Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat.
4. Add this to the buttermilk and add coriander leaves and salt too. Once the kanji is cool, add the buttermilk to it and mix well.
Nutrition Information:
covered percent of daily need
