PREPARATION OF MALTED RAGI FLOUR
- Wash and soak Ragi grains in sufficient safe water for 12 hours.
- Germinate by tying them in a thin/muslin cloth for 2-3 days
- Spread the grains in a plate, cover with a thin muslin cloth and keep it in the hot sun to dry.
- Dry roast the sundried Ragi.
- Grind to a fine powder and sieve
RAGI PORRIDGE (SALTY)
- Take 3 -4 tsp of ragi malted flour and make a smooth slurry with little water.
- Add 1 cup of water to the slurry and cook on low flame with constant stirring till well gelatinized.
- Add salt and cool the mixture.
- Mix in curd or buttermilk and make it up to the preferred consistency
RAGI PORRIDGE (SWEET)
- Take 3 -4 tsp of ragi malted flour and make smooth slurry with little water.
- Add 1 cup of water to the slurry and cook on low flame with constant stirring till well gelatinized.
- Add 3 tsp of jaggery or palm sugar along with a pinch of cardamom powder.
- Mix in milk if required and make it up to the drinking consistency.
- Serve hot or cold.
NOTE
- CURD OR MILK IS OPTIONAL.
- BOTH CAN BE GIVEN TO BABIES AS WEANING FOODS.
- TO CHECK THE END POINT OF COOKING
- The ragi mixture will thicken and bubbles will form on the surface. The thick paste will have a shine .
