Healthy Ragi Malt (Ragi Ambli)

Ragi Malt or Ragi Ambli is a popular healthy drink made in Karnataka during summer to hydrate and cool down bodies. It is made using ragi powder and buttermilk and is a perfect drink to sip on warm summer days. It can also be given to babies from 6 months onwards and it is very healthy for them. Here is how to make it.

We keep feeling dehydrated sometime or other, during Summer. It is so hot outside some days that it soaks up all our energy and leaves us energy less and dehydrated.

Sometimes, even water doesn’t work when we want that needed hydration. And that’s when traditional drinks such as Ragi Malt comes to the rescue. 

It is a Summer drink that is made in most of the households of Karnataka. Made with buttermilk and ragi powder, this drink is very easy to make and can even be served along with your meals. 

Ragi powder is mixed with buttermilk, and buttermilk is considered to keep the body cool and also helps in digestion. Whereas ragi has many nutrition benefits of its own such as it keeps the sugar level controlled, good for heart and even treats anemia. 

Here are some more Buttermilk based recipes, you can try this Summer – Sambaran, Masala Chaas, Moru Curry, Beetroot Chaas and Perugu Charu. 

What is Ragi?

Ragi, also known as finger millet or red millet in english is a highly nutritious grain grown as cereal crop in dry regions of Africa and Asia.

It is also known as Ragi (in Kannada, Telugu and Hindi), Kodra (Himachal Pradesh), Mandia (Oriya), Taidalu (in Telangana region), Ariyam in Tamil etc.

Ragi is high in calcium, iron and vitamins and is considerably cheaper than other grains.

What is Ragi Malt?

Ragi Malt is a nutritious combination of Ragi Powder and Buttermilk. Ragi is cooked and then mixed with buttermilk and other ingredients such as salt, roasted cumin powder, heeng, curry leaves, fresh corainder and onions.

You can have it immediately, but I liked it chilled and therefore I keep it the refrigerator for some time before consuming it.

You can serve it on its own as a snack which you can sip in between the meals or just whenever the hunger strikes or as a side dish with your Karnataka or any everyday meal.

Health Benefits

Ragi has a high fibre content, it also full of calcium.

It even regulates blood sugar levels and is gluten free.

Ragi also has anti microbial properties and reduces bad cholesterol.

This can be used to make a variety of dishes which apart from being delicious are very healthy as well.

This ragi recipe is one of the beverages made using ragi flour and buttermilk.

The flour is first mixed with water and cooked till the raw smell is gone.

This mixture is then cooled and added to the buttermilk.

Due to the cooling properties of Ragi, this drink is highly recommended in the summer months when the mercury soars high and body needs some external help to cool it down.

It’s very rare that ragi powder or ragi millet is used to make a drink, but this recipe is really delicious and full ofthe goodness of the ragi millet.

The addition of powdered ragi flour in this recipe makes this drink extremely filling and tasty too.

This drink is a great recipe to give your babies and kids.

You can start giving it from the age of 6 months to your baby.

This ragi malt is really simple to make and it’s made by adding ragi flour and mixing it with some heated water so that it cooks completely before the other ingredients are added.

This ragi drink recipe is a great way of incorporating this super healthy millet in your diet.

Ingredients

To make it, you will need Ragi Flour. It is easily available in any Indian superstore or even online.

You will also need buttermilk to thin down the malt. Make it at home by mixing curd with water and whisking well.

You can add finely chopped onion, salt, roasted cumin powder, curry leaves, coriander etc to flavour the malt.

How to make it Sweet?

To make a sweet version of malt, do not add salt and buttermilk to the cooked ragi.

Add milk and jaggery instead and cook until jaggery melts.

You can cook the ragi in water for both the versions together.

After the ragi is cooked, use half to make sweet kanji and half to make salted kanji.

Other Ragi flour recipes that you might like:

• Ragi Mudde
• Ragi Vermicelli
• Banana Ragi Pancakes
• Ragi Idli
• Salted Ragi Kanji

Step by Step Recipe

1. Heat 2 and 1/2 cups of water in a pan.

2. Meanwhile, mix ragi flour in the remaining 1/2 cups of water. Make sure there are no lumps in the mixture.

3. Once the water comes to a rolling boil, slowly add the ragi mixture in the boiling water.

4. Once the water comes to a rolling boil, slowly add the ragi mixture in the boiling water. Cook for 2-3 minutes, stirring continuously to avoid formation of lumps.

5. Remove the pan from heat and let this mixture cool completely.

6. Slowly add the cooled ragi mixture in buttermilk and whisk nicely. Add salt, roasted cumin powder, heeng, curry leaves and onion and mix well. Chill for a few hours before serving. Garnish with fresh coriander.