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Indian Vegetarian Recipes

ragi malt recipe | ragi porridge recipe | ragi java

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ragi malt recipe with step by step pictures. ragi also known as finger millet are tiny red seeds packed with nutrition. ragi is a superfood. ragi seeds and its flour are used to make various recipes. soaked and ground ragi seeds are also used to make ragi recipes like ragi idli or ragi dosa.

are ragi malt or ragi porridge the same ?

ragi malt is a healthy breakfast drink made with ragi flour or sprouted ragi flour, water or milk. ragi porridge is a thicker version. though both the names ragi malt and ragi porridge are used interchangeably.

specifically, malt is the word used for drinks made with sprouted grains. even though i have used ragi flour, but even sprouted ragi flour can be used to make this nutritious drink. i have also not used milk as milk makes the malt heavy. so i avoid adding milk and make the malt with water.

i make ragi malt for breakfast at least twice a week. thus sharing the recipe. i also make ragi malt with soaked ragi seeds which require some extensive preparation, but making ragi malt with ragi flour is a breeze and gets done in less than 15 minutes. so sharing this quick method of making ragi malt with ragi flour. i personally prefer making ragi porridge with ragi flour as it gets done quickly.

ragi porridge has been a tradition in my family from decades. it was given to growing up kids, family members convalescing from an illness and aged family members. from my mother, i have learned many ragi recipes and they have been shared on the blog too.

ragi malt – 2 ways

  1. ragi malt can be made both sweet and savory. in this recipe post, i am sharing the sweet ragi malt recipe.
  2. for the savory version, ragi mixture is cooked in water. then after cooling in this ragi mixture, buttermilk is added. some more ingredients like cumin powder, onions, curry leaves etc can also be added. this savory ragi malt is called as ragi ambli and is a cooling drink.

what about this ragi malt recipe ?

  • using this technique of making ragi malt won’t give you any lumps. the ragi malt will be smooth and without any lumps.
  • very easy to make and takes less than 15 minutes right from start to finish.
  • a forgiving recipe and more water or more ragi flour can be added as per your needs. the recipe can be halved, doubled or tripled easily.
  • nuts, dry fruits and flavorings of your choice can be added. i always add cardamom powder and a few almonds or cashews.
  • only water is used to make ragi malt as milk makes the ragi malt heavy. so this ragi malt recipe is a vegan recipe. though if you prefer, you can add half-half of water or milk or only milk.
  • jaggery is added in the ragi malt instead of sugar. in the absence of jaggery, you can add sugar. for diabetics skip jaggery or sugar entirely.
  • both ragi flour and sprouted ragi flour can be used to make this ragi malt recipe.

health benefits of ragi malt

  1. help in weight loss.
  2. keeps the bones strong and prevents conditions like osteoporosis due to ragi being an excellent source of calcium. 100 grams of ragi contains approx 350 mg of calcium. women should have foods with a good calcium content as with age deficiency of calcium can occur making the bones porous. thus it is beneficial for women to include ragi in their meals. ragi is also good for growing up kids.
  3. get rids of anemia as ragi is rich in iron.
  4. ragi is also a good source of proteins. thus making it an excellent source for protein intake for vegetarians.
  5. good for people having diabetes.
  6. helps in reducing cholesterol.
  7. ragi is good for people who have an aggravated pitta dosha.
  8. being gluten-free grain, ragi can be easily consumed in a gluten-free diet.

few points to keep in mind when having ragi

  • ragi has a cooling nature. so best consumed during summers and hot seasons.
  • folks suffering from kidney stone problem should not consume ragi.
  • include more water when having ragi. when foods high in fibre are included in the diet, then more water has to be consumed. taking less water will cause constipation.
  • have ragi in moderation in your diet. do not include ragi in excess as it may cause kidney stone problem due to it being a rich source of calcium.

Prep Time:2 mins

Cook Time:13 mins

Total Time:15 mins

ragi malt is a healthy breakfast drink made with ragi flour or sprouted ragi flour, water or milk and jaggery. this ragi malt recipe gives you a smooth drink without any lumps and can be made in less than 15 minutes. the ragi porridge recipe can be halved or doubled or tripled.

Course:breakfasts

Cuisine:karnataka,south indian

Servings:2

Calories:256

INGREDIENTS FOR ragi malt

(1 CUP = 250 ML)

for ragi slurry

  • 4 tablespoons ragi flour or sprouted ragi flour (finger millet flour)
  • ½ cup water

other ingredients

  • 2 cups water
  • 6 tablespoons jaggery powder or add as required – sugar can also be added instead of jaggery
  • ¼ teaspoon cardamom powder
  • 1 tablespoon chopped cashews – can use chopped almonds or blanched almond powder or a mix of dry fruits or nuts – optional

HOW TO MAKE ragi malt

cooking ragi for ragi porridge

  • in a heavy or thick-bottomed saucepan or pan, take 2 cups of water.
  • bring the water to a rolling boil on medium to medium-high flame.
  • then lower the flame and in a steady stream add the ragi slurry. right before adding the ragi slurry, do stir it once or twice in the bowl.

  • keeping the flame to a low, mix the ragi slurry in the hot boiling water with a wired whisk or spoon.

  • simmer and cook on a low flame.
  • in between do stir at intervals with a wired whisk or spoon.
  • the mixture will thicken gradually.
  • overall cook for 10 to 12 minutes after adding the ragi slurry. the mixture will thicken more by this time. before proceeding to the next step, the ragi should be completely cooked. there should be no rawness in the taste. you can take a bit of the mixture in a spoon and taste it to check the raw taste.

  • more or less of jaggery or sugar can be added.
  • depending on the quality of ragi flour, you can add less or more water.
  • for a thinner ragi malt, add more water and for a thick ragi porridge add less water.
  • the recipe can be halved, doubled or tripled easily.
  • you can add various nuts, dry fruits and flavorings of your choice.
  • if you prefer, you can add half-half of water or milk or only milk in the malt.
  • skip jaggery or sugar entirely for diabetics.
  • both ragi flour and sprouted ragi flour can be used to make this ragi malt recipe.
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how to make ragi malt

making ragi slurry

1. take 4 tablespoons ragi flour or sprouted ragi flour in a mixing bowl.

2. add ½ cup water.

3. using a small wired whisk or spoon mix the ragi flour with the water very well. there should be no lumps.

cooking ragi for ragi porridge

4. in a heavy or thick-bottomed saucepan or pan, take 2 cups of water. bring the water to a rolling boil on medium to medium-high flame. do note that depending on the quality of ragi flour, you can add less or more water. also for a thinner ragi malt, add more water and for a thick ragi porridge add less water.

5. then lower the flame and in a steady stream add the ragi slurry.

6. keeping the flame to a low, mix the ragi slurry in the hot water with a wired whisk or spoon.

7. simmer and cook on a low flame. the ragi solution will look thin initially but on cooking further will begin to thicken.

8. in between do stir at intervals with a wired whisk or spoon.

9. the mixture will thicken gradually.

10. overall cook for 10 to 12 minutes after adding the ragi slurry. the mixture will thicken more by this time. before proceeding to the next step, the ragi should be completely cooked. there should be no rawness in the taste. you can take a bit of the mixture in a spoon and taste it to check the raw taste.

making ragi malt

11. once the ragi has cooked completely, add 6 tablespoons jaggery powder or add as per taste. you can even add sugar. sweeteners like jaggery or sugar can also be skipped entirely for a diabetic friendly option.

11. mix again very well till all of the jaggery gets dissolved. if in case the ragi porridge becomes thick then add some more water.

note on jaggery: i have used organic jaggery powder and thus have not filtered its syrup. if using jaggery with many impurities, then mix it in ¼ cup water in a small pan. keep the pan on a low to medium flame and stir till all jaggery is dissolved. then strain the jaggery solution and add in the ragi malt.

12. add ¼ teaspoon cardamom powder.

13. next, add 1 tablespoon chopped cashews or cashew powder. you can even use chopped almonds. for small kids or toddlers, you can use blanched almond powder. various dry fruits and nuts or nut powder of your choice like add dates, pistachios, raisins etc can be added. nuts can also be skipped.

14. mix very well. ragi porridge will thicken more on cooling.

15. serve ragi malt hot or warm or at room temperature.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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