Ragi Buttermilk ~ Ragi Majjiga

Here is a calcium rich drink which cools down body heat and is a fortifying drink on a hot summer day. This is the recipe I learnt from my MIL.

Growing up, I was never exposed to ragi in any form. Only in the later years my mom started using ragi in her kitchen. But apparently my MIL has been making this buttermilk since ages. Couple summers earlier, I tasted it back home and I made this a few times since.

My friend shared a different version of where the ragi flour is cooked and then mixed in buttermilk. My MIL says since the ragi flour is already sprouted and roasted, it need not be cooked.

This is my version for Day 6 Week 3 of BM #27.

Ingredients - 

*Sprouted Ragi Flour 1 tsp
Water 1/2 cup
Buttermilk 3/4 cup
Salt to taste
Pepper to taste (Optional)
Lime/Lemon Juice to taste

* Soak whole ragi over night. Wash and wrap in a muslin cloth and let them sprout. Roast the sprouted ragi until they are totally dry. Grind into a fine powder. Store in an air tight container in dry place (preferably in the refrigerator).
[I used the sprouted ragi flour which amma sent.]
I understand that sprouted ragi flour is commercially available in some places.

Method Of Preparation -

Add salt, pepper and sprouted ragi flour to buttermilk and whisk well.

Squeeze in some lime/lemon juice as needed and enjoy on a hot summer day.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Sending this to Srivalli's Kid's Delight series hosted by Pavani at Cooks Hideout.

Preparation Time 20 min
Makes 1 cup