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Ragi Buttermilk Drink
Highlights
Ragi is well known for its nutritive properties. It is a gluten free millet and is versatile in its uses for both sweet and savoury preparations. Added to a spiced buttermilk, ragi is a filling and nutritious way to combat mid-morning hunger pangs in the summer.
Ragi is well known for its nutritive properties. It is a gluten free millet and is versatile in its uses for both sweet and savoury preparations. Added to a spiced buttermilk, ragi is a filling and nutritious way to combat mid-morning hunger pangs in the summer.
Ingredients
To make 4 servings
3 tablespoons Ragi flour 31/2 cups
Water 1 teaspoon Fresh grated ginger
1 green chilli, finely chopped 8-10 Curry leaves
1 teaspoon Salt (to taste)
1 cup unflavoured yogurt
Method
In a pan, add the ragi flour and ½ cup water, a pinch of salt and cook stirring continuously on the lowest heat till it is cooked into a slurry. Set this aside till completely cooled Churn the yogurt to remove any lumps.
Add the water, crush the curry leaves and the rest of the ingredients and mix well. Add ½ cup of the buttermilk mixture to the cooled ragi slurry and using a whisk, mix well so that no lumps remain.
Add the rest of the buttermilk and mix. Taste and adjust for salt or seasoning. Chill this for at least 1 hour and serve cold.
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