Ragi Malt Recipe | HUngryforever

Ragi malt is made from ragi / finger millet / kelvaragu / kooragu, which is one of the first-class millets with excellent health benefits. With ragi malt, you can make a glass full of healthy drink.

INGREDIENTS

For sweet malt

• 4 tbsp ragi flour / finger millet flour
• 1½ tbsp sugar or jaggery or any other sweetener optional
• 1 cup Water
• Milk as needed
• Few drops of ghee (optional if making for babies do use, it helps to swallow the porridge easily)
• Pinch of cardamom powder optional
• nuts as desired optional

for salted java or porridge

• 4 tbsp Ragi flour / finger millet
• Salt to taste
• 1 cup Water
• Buttermilk as needed
• Seasoning for salted version avoid if making for babies
• Oil or ghee as needed
• pinch of cumin
• Few curry leaves
• leaves Corianderfew chopped finely
• Green chili if desired

INSTRUCTIONS

1. Mix water and flour thoroughly. Break up lumps if any.
2. Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.
3. After few minutes, you can see a glossy thick consistency. You can switch off the heat.
4. For sweet version: Add sugar/ jaggery and pour the milk to bring it to the consistency.
5. 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.
6. Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat.
7. Add this to the buttermilk and add coriander leaves and salt too.
8. Once the kanji is cool, add the buttermilk to it and mix well.

Recipe Link: https://www.hungryforever.com/recipe/ragi-malt-recipe/

Ragi Semiya Upma Recipe | Hungryforever

Vermicelli upma is a easy go to breakfast idea in many home. It is quick to make and taste delicious as well. 

INGREDIENTS

• 100 g Ragi Semiya
• 1 cup onion chopped
• 1 green chilli finely chopped
• 1 inch Ginger finely chopped
• Salt to taste

For the seasoning :

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp urad dal
• 1 Red chilli
• 1/4 tsp Hing
• Curry Leaves

INSTRUCTIONS

1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
2. Drain the water completely using a strainer.
3. Steam it in an idly pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready. We will do the seasoning now.
4. Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
5. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
6. Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.

Recipe Link:https://www.hungryforever.com/recipe/ragi-semiya-upma-recipe/