Sweet Ragi Malt - Karnataka Recipe

Ragi Malt is made with combining Ragi flour with jaggery and milk. It is a popular nutrient drink in South India. As ragi is rich in calcium, iron and other essential nutrients, it is an ideal drink for weight conscious and diabetic people. Nowadays we are so enamored by packaged and good-looking food .

A generation ago we were familiar with millets and its essential nutrients. Since ragi is inexpensive, it can be easily used for a number of dishes, even in baby food as it is easily digestible.It is truly delightful to have on a chilly winter evening or anytime when you crave for something quick and healthy. Ragi malt is best consumed as a breakfast meal or anytime of the day.

Benefits

• Ragi is particularly beneficial for vegetarians as it contains methionine, which comprises of 5% of the protein.
• The outer coat of ragi contains polyphenols; and ragi thus helps control sudden spikes in blood sugar levels.
• Ragi is a great source of essential minerals like calcium, phosphorus, potassium and iron.
• Since calcium is so important to maintain our bone density, we must include ragi in our meals. It will help do away with dizziness, fatigue, insomnia and migraines. 
• It increases your feelings of relaxation and well-being.

You can try other ragi recipes on my blog like

Ragi Vermicelli upma

Ragi Idly Upma

Ragi Sweet Vermicelli

Prep  time	Cooking time	Serves
5 mins	10 mins	2 persons

Recipe Course: beverages

Recipe type: South Indian cuisine

Ingredients Ragi flour – ¼ cup Milk - 2 cups Water – 1 ½ cup Chopped Almonds – ½ tsp Jaggery – 1 tbsp. Dates syrup -1 tbsp. Dry ginger powder  -pinch Ghee – 1 tbsp.

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Method
1. Take a small bowl and add 2 tablespoons of ragi flour.  

2.Add 1/2 cup of water to it. 

3.Dissolve the ragi flour into the water with the help of a whisker.  Ensure that there are no lumps formed. 

4. Boil 1 cup of water in a vessel and add the ragi batter.

5. Now keep on stirring with a whisk to avoid lumps.

6. When it comes to boil you would notice that it has gained thickness just how a malt or porridge should be.

7. Add jaggery powder and mix well.  Then add 1 cup of milk and give a good mix again..Keep cooking on a low flame for a minute till the jaggery is well blended with the ragi mixture.

8. Add in the  milk and ginger powder and bring it to a boil on medium heat.  

9. Ragi malt tends to thicken once cooled down.  Add more milk and adjust the consistency.

10. Garnish with chopped almond pieces and serve hot or cold.Remove from heat. Sweet ragi malt is now ready.

Serving suggestions

You can serve in cups or glasses with a pinch of cardamom powder.

Notes

• Avoid ginger powder and pepper powder for kids. 
• You can add sugar or honey instead of jaggery powder.

Ragi Idly Upma( Finger Millet Savoury Cake Upma)

Ragi Idli Upma is one of the breakfast recipes made from leftover ragi idli’s. I have seen people make this recipe in simple way by just tampering and adding it to mashed leftover idlies.Even I followed the same but made it a bit healthier. Sometimes idli may taste tangling or even become hard to eat. In order to remove that flavor, I added vegetables. It doesn’t even need any side dish, it can be served as breakfast or as evening tiffin. Sometimes I make idlis in bulk to use the leftover for next day’s breakfast as its quick to put it together.

For more recipes related to Upma, checkout Varagu Rava Vegetable upma, Vegetable Corn Daliya Upma, Ragi Vermicelli Upma, Avarekalu uppitu, Bread upma, Idli upma

You can also find more Ragi recipes like Ragi Sweet Vermicelli,Sathu maavu urundai, Healthy Porridge

Prep time	Cook time	Serves
15 mins	10 mins	3 serves

Cuisine: Tamil Nadu

Recipe Type: Breakfast

Ingredients Ragi Idlis  - 5 to 6  no’s Onions -1 no Green chilies -3 no’s Cashews -3 no’s Peanuts – 1 tbsp.(ground coarsely) Shredded cabbage -1/4 cup Turmeric powder -1/4 tsp Salt – to taste Coriander leaves -1 tsp Seasonings Oil -1 tbsp. Mustard seeds -1/2 tsp Urad dal -1/2 tsp Channa dal -1/4 tsp Hing –pinch Curry leaves -2 sprigs

Method

1. Mash the left over idli’s in a pan. Refrigerating makes them hard but it becomes easy to mash them. If you are making with hot idlies they become paste or sticky.

2. Heat oil in a pan and add mustard seeds when they start spluttering add green chillies, channa dal and curry leaves. 

3. After a minute add onions and fry them till it reaches golden brown color. Add salt and turmeric powder and sauté for a while. 

4. Then add crumbled idli and mix well to combine. Garnish the ragi idlis with  coriander leaves and serve immediately..

 Served with

Coconut chutney

Pickles

Notes

If you like you can even add green peas along with onions

Linking to  Srivalli's "Come Join us for Breakfast"

Technorati Tags: Ragi recipes,Idly recipes,Savoury cake recipes,Ragi idly recipes,Diabetes recipes,Indian healthy food recipes,South indian recipes,Breakfast recipes.

Ragi Vermicelli Upma

Ragi (Finger millet) Vermicelli has lots of nutritional value.It is very handy and heart filling breakfast for a busy morning.I make 2 versions of it.The spicy one and a sweeter version.My kids love the sweeter version of mixing sugar and  grated coconut to it.It is a nutritious breakfast.

Now a days readymade ragi Vermicelli’s are available at all shops. Earlier my mom used to mix ragi flour with wheat flour and make Ragi Idiyappams out of it.You can either try making the sevais at home or make use of the readymade ragi Vermicelli’s.The recipe that I had mentioned here is the one that was printed at the back of this ragi vermicelli packet.

Prep time: 10 mins|Cook time: 10 mins |Serves: 2 persons

Cuisine : South Indian (Breakfast),Tamil Nadu recipes

Ingredients ·         Ragi Vermicelli -100 g ·         Chopped Onion -1 no ·         Green chillies -1 no ·         Ginger grated -1”(Optional) ·         Grated coconut -3 tbsp. ·         Chopped cashews -1 tbsp.(Optional) Seasonings ·         Oil -2 tbsp. ·         Mustard seeds -1 tsp ·         Bengal gram -1 tbsp. ·         Urad dal -1 tsp ·         Curry leaves -2 strands

Method

1. In a bowl take some amount of water. Add required quantity of salt to it.Add ragi vermicelli to the water. Soak it for a minute.Don't soak it for more than that or else the vermicelli will become very sticky.

2. Filter the water through colander and keep the ragi vermicelli aside.Steam cook it for 5 minutes. Let it gets cool down for a minute.

 

3. Heat oil in a pan and add green chillies, onions.Saute till it gets transparent.Now add steamed vermicelli and if necessary add salt.Finally add grated coconut and mix it well.

Notes

Another variation in this upma is adding lemon juice finally to get tangy taste,but I have added grated coconut finally to get some sweet taste.

Technorati Tags: Ragi recipes,Vermicelli recipes,Sevai recipes,Upma recipes,Ragi vermecilli upma recipes.South Indian recipes,Indian Food recipes.