Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Raagi Malt (Raagi Ganji)

I love Raagi malt, particularly on cold rainy days like today. It’s May, still so cold here. It is like this since last week. I am waiting for the Sun to shine again.

Raagi (Finger millet, Ragi, Kelvaragu, Muthari, Nachni) is a Sanskrit word, and it is a type of millet grain cultivated in India from ancient times. Raagi is well-known to be rich in protein, calcium, iron and it is gluten free grain. At our home in India, ragi grains are sprouted, then gently roasted on low flame and milled to fine powder. With this freshly milled ragi powder, we prepare a rejuvenating drink called ragi malt or ragi ganji.

Ragi flour, milk and water boiled together and sweetened with sugar or jaggery is ragi malt - popular as poor man’s or farmers health drink because of ready availability, low prices for the grain and nutritious, filling quality. If it is good for a farmer and to an ancient Sanskrit speaking person, then it must be good for me too, so I often prepare this drink in place of coffee and tea.

Raagi flour is available at Indian grocery shops. I brought mine from India. Freshly milled and needless to say so much better than the store bought flour. Back home, my mother and mother-in-law, both prepare this drink daily. It’s a routine for them, nothing fancy or special like for us here. And they always flavor the drink with cardamom.

Ragi Flour and Mixing water into ragi flour

for two cups

1 tablespoon of ragi flour
1 glass of water or milk
2 tsp of sugar or powdered jaggery
1/2 tsp of powdered cardamom

Boiling the water(milk) for Ragi malt Mixing the Ragi flour solution


First take the ragi flour in a cup. Add half glass water slowly. Combine to smooth, lump free paste. This is essential. Do not add the flour directly to boiling water, it will clump into lumps.

In a vessel, take one glass of water or milk. Preparing this drink with milk alone is too rich for me so I usually add few drops of milk to water.

Heat till the water reaches boiling stage. Then add the dissolved ragi flour solution slowly to the boiling water (milk), continuously stirring with a spoon. This will prevent the formation of lumps. If you add the flour mix to water before the boiling stage, the flour will separate and it won’t be suitable to drinking. You have to throw it away, so wait for water (milk) to start boiling, and then add the flour mix. This step is very important in preparing the good raagi malt.

Add sugar or jaggery per your taste and pinch of cardamom (Elachi) powder. Reduce the heat to medium level, and simmer the ragi malt for 5 minutes, stirring in-between. Turn off the heat.
Let it cool to warm, and then pour into a glass or cup.

Ragi Malt

When the body needs a break from caffeinated drinks like coffee and tea, Ragi Malt is the perfect warm beverage.

Posted by Indira©Copyrighted in Dhanyam (Grains), Ragi, Amma & Authentic Andhra, Jaggery, Ragi Flour, Milk (Monday May 2, 2005 at 1:18 pm- permalink)

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76 comments for Raagi Malt (Raagi Ganji) »

  1. Great job on the details of the preparation process.

    Comment by guest — September 6, 2005 @ 12:15 am

  2. Great stuff.

    We used to eat it when we lived in a village in Andhra/

    Comment by Liz — October 10, 2005 @ 12:59 am

  3. Ragi Malt beverage for general and special for Diabetics is the need of the hour. vauum dehydrating of Ragi malt is posing problems

    Comment by Ramesh Rao — October 17, 2005 @ 12:55 pm

  4. Very good
    Wanted Nutritional value of Ragi Malt

    Comment by M.Seetharmulu — October 24, 2005 @ 7:13 pm

  5. Two wild and eight domesticated cultivars of Ragi (finger millet) were analyzed to determine their proximate composition and calcium, iron, and amino acid content. Wide variations were observed in the protein (mean values ranged from 7.5 to 11.7%), calcium (376 to 515 mg/100 g), and iron (3.7 to 6.8 mg/100 g) content of the wild and domesticated cultivars. A wild progenitor of finger millet, E coracana subsp. africana was significantly higher in protein than four of the six domesticated accessions analyzed. The calcium and iron content of the wild progenitor was also significantly greater than that of two domesticated cultivars. The wild species was also found to be higher in lysine and five other essential amino acids. These results indicate that the nutritional value of finger millet may be significantly improved by selective crossbreeding of the cereal’s wild and domesticated cultivars.

    Virginia Polytechnic Institute & State University, Blacksburg 24061-0430.
    Plant Foods Hum Nutr. 1993 Mar;43(2):97-104.

    Comment by M.Seetharamulu — October 26, 2005 @ 10:54 am

  6. Nice recipe…if u add more raagi…it will kind of become a porridge and u can have it as breakfast(snack) and that tastes good tooo

    Comment by Chris — November 29, 2005 @ 9:30 am

  7. Alrite Indira, had to let you know ever since I saw this recipe I have had Ragi malt every single day! Extremely satisfying and forgive me previously I thought it infra-dig.

    But the Ragi dosa did not turn out anything like the pic. I must admit I am a foodie but a not-so-great cook. Anyway is there some trick to it I am missing. Would adding a little bit of rice flour help?

    Indira says…
    Hi Tilo, infra-dig, no way.
    About ragi dosa, what went wrong? is it taste, appearance? Did you follow the recipe?

    Comment by tilo — November 29, 2005 @ 10:05 pm

  8. wonderful information

    Comment by ram — December 2, 2005 @ 9:49 am

  9. It just did not become a dosa at all - with this batter. I had to discard the batter, again like I said I am not a great dosa-maker but I was wondering if you have any helpful hints with the making process just like in the case of the malt

    Indira says…
    aahh Tilo, discarding the batter, I feel bad.
    This recipe with ragi flour is more like adai or utappam, little bit of thick, unlike dosa.
    I made the batter to medium consistency, not too thin or not too thick and I just poured the batter onto a very hot iron skillet, first seasoned with oil and onion.
    Don’t spread the batter with laddle like dosa. Do you know how to make utappam, do the same here. Don’t try to spread it too thin. The batter, when you pour onto a hot skillet, spreads like muddy water after floods. (Can’t seem to think of any other analogy here). Just smooth out (the onions etc.,) with a spoon, that’s all. Hope you find these tips helpful. Are you really gonna give this recipe another try?If you do, please let me know how it turns out. Thanks!

    Comment by tilo — December 2, 2005 @ 10:06 pm

  10. hi indira, thanks for raagi malt receipe. i would like too know i can feed to my baby, who is 16months old…is it suggestable.

    Comment by SHIL — February 26, 2006 @ 11:30 pm

  11. Actually if you want to retain all the rich nutritive values of ragi you can follow this recipe

    Soak ragi[grain] over night in water. Then drain them and tie in a fine muslin cloth. Once ragi starts sprouting, remove from the muslin cloth and spread it out on cotton cloth till it is slightly dry [remove excess moisture].
    Now dry roast this sprouted ragi. When u r roasting ragi u get sweet smell. Then remove from fire and after it is slightly cool grind it into fine mixture.
    Now make the ragi malt as given in the recipe.
    To enrich this u can add roasted almond powder too…

    Indira replies:
    Hello Rajini, that’s a very useful information about ragi. Thanks for sharing that here with us. Appreciate it.

    Comment by Rajini — May 4, 2006 @ 7:00 am

  12. great efforts.thank you for complete details on Ragi. all the best for future assignments.

    Indira replies:
    You are welcome and thanks.

    Comment by B Chandan Kumar — May 21, 2006 @ 10:04 pm

  13. Hi Indira….
    Iam so glad that I came across your website…I wanted the recipe to make Mudde (That’s what we folks back in Karnataka call it by the way)…I was very happy to find it on ur site..

    Indira replies:
    Let me know how you like this recipe, if you try, thanks Sneha.

    Comment by Sneha — June 8, 2006 @ 6:47 am

  14. its great for babies as well. i used to give my baby from when he was 6 months old,now 1yr old. he absolutely loves it :-)

    Comment by Sara — June 29, 2006 @ 12:04 pm

  15. Hi,
    I am so glad I came across this recipe of Ragi Malt. Thank you so much, Indira, for sharing this with us. I have a 5.5 months old daughter. I want to give her Ragi malt but don’t want her to have sugar or jaggery till she is about 2 years old. Would the malt taste as good without sugar? Also, I read about sprouting the ragi. I read somewhere that I should blend the sprouted ragi and sieve it to make milk. Then, dry it up and it becomes milk powder for my baby. Do you have any details on this recipe as well?

    Thank you very much. Will really appreciate a response.

    Warm regards

    Comment by Deepti Gogia — July 6, 2006 @ 3:11 am

  16. Hi,

    Is it advisable to feed this malt for 13months baby.

    Please suggest.

    Thanks and regards

    Comment by Praveen — July 17, 2006 @ 8:39 am

  17. Hello Indira…

    Usefull information…

    Great job…

    With love
    Padma Naidu

    Comment by Pama Naidu — August 25, 2006 @ 2:01 am

  18. Hi Indira, thanks for the info. I bought Ragi powder from a food shop in Hyderabad. Can I use it as suggested by you for making Ragi malt?

    Comment by M Prem Kumar — September 8, 2006 @ 12:10 am

  19. Hi Indira,
    I was in search of this kind of drink for last ten days,iam so glad that i came across this website,this drink has great nutritional value which helps students who are preparing for IAS examinations who have little time to look after the balanced diet,like me.And others who stays in hostels. thanks for receipe.

    Comment by Bheema Rao Jhade — September 8, 2006 @ 8:51 am

  20. HI,

    i am looking for the ragi Ambil seems its soaked overnight and fermented..anybody knows this recipe.

    thank you,


    Comment by neeta — October 3, 2006 @ 1:15 pm

  21. I copok mine with water and add curry leaves, salt, red onion, chopped cabbage and lime juice to it. I top it with some yogurt ( curd) and it becomes a healthy meal.

    Comment by shoba pillai — October 10, 2006 @ 11:31 am

  22. Hey Indira, did u know that this is the old indian version of health drink…like the bournvita or boost!Thanks for the recipe.

    Comment by sri — October 31, 2006 @ 10:48 am

  23. Hi Indira,

    I tried your raagi malt and loved it. Didn’t know it was soo easy to prepare. Thanks for the recipe. I might really cut down a lot or maybe even stop my Tea/coffee.. :-) .

    My wishes to you and Vijay.


    Indira replies:
    Hi Sujatha, glad to hear that you tried and liked this recipe. Good drink to have during these cold winter months, isn’t it?:)
    Thanks and best wishes to your family as well!

    Comment by Sujatha — November 2, 2006 @ 3:39 pm

  24. This Raagi malt is very differnet from anything with which I am familiar. I will certainly plan to make some this winter. I hope I am not embarrassing you too much if I say that this blog has become an absolutely invaluable resource for me. Thanks so much.

    (I also like to look at the pictures) :)

    Indira replies:
    Dear Chocolate Lady: Thanks! I too feel the same way about your blog. I always find interesting material to read and to learn.

    Comment by the chocolate lady (eqj) — November 11, 2006 @ 5:35 pm

  25. hi, i was curious if anyone knew where i could possibly find the ready made raagi malt? i called a few stores in jersey but everyone kept saying that they’re out of it and will get more in soon, any help would be appreciated. THANKS!

    Comment by chirag — December 20, 2006 @ 9:03 pm

  26. Hello…..

    Can you please tell whether I can get the whole raagi in USA?


    Indira replies:
    Hi Priya, I have seen whole ragi for sale at Subji Mandi, New Jersey. I think you can also get it at South Indian grocery shops in all major US cities. Hope this helps.

    Comment by Priya — January 5, 2007 @ 12:48 pm

  27. Ragi is supposed to be rich in calcium and calcium when ingested in the morning is absorbed better by our bodies,so a good b’fast recipe!!!

    Comment by Rajeshwari — January 12, 2007 @ 12:27 am

  28. Thanks for providing excellent information about ragi and jonnalu. I have a couple of questions:
    1. Do you know how many calories are there in a cup of Ragi malt (with water)

    2. I tried to make Jonna rotte, but I failed . Any other easier way or recipe to eat jonnalu.


    Comment by suresh — January 28, 2007 @ 12:46 pm

  29. Dear Indra,
    Very useful information. Can I get help an processing milk powder from sprouted Raggi.
    Thanks and Warm regards.

    Comment by K.Satyanarayanan. — January 28, 2007 @ 11:22 pm

  30. Somebody told that if we have Ragimalt, it will increase our body weight. Is that true. Pls reply

    Comment by Sudha Sathyanarayanan — March 13, 2007 @ 3:37 am

  31. hi indira..

    this site really rocks loads of info abt ragi……

    thank u for the info

    Comment by david — June 21, 2007 @ 8:40 am

  32. Hi Deepti Gogia,

    See the comment no 11, given by Rajini. He has explained how to sprout and make ragi flour.
    I am giving my 9 months old daughter ragi malt right from 5 months, but i add salt to it as she dislikes sweet taste. I add 2tbsp roasted omam(i dono what do we call it in English, in Tamil we call it omam, it helps in digestion for babies and has a peculiar smell like asafeotida) to 1kg sprouted, roasted ragi and then grind it. She loves this taste. You should be careful about getting the best quality grain, as there might be some mud/sand in the grains with the same color. If you plan to give it for your baby, take more care in getting the best brand grain. Hope this helps.

    Indira, Nice recipe… My husband used to prepare this for me, when i need a break from kitchen.

    Comment by Latha — June 29, 2007 @ 6:30 am

  33. Thankyou so much for the recipe.

    Comment by Asha — July 16, 2007 @ 10:12 am





    Comment by KIRAN — August 20, 2007 @ 11:35 am

  35. Ragi is also called “Red Millet Flour”. Amount per serving
    Calories : 400
    Saturated Fat : 2 gms
    Trans Fat : 0 gms
    Cholestrol : 0 gms
    Sodium : 10 milligrams
    Fiber : 7 grams
    Sugar : 0 grams
    Protein : 10 grams
    Calcium : 4%
    Iron : 10 %

    Ragi is an excellent food for people with diabetes

    Comment by Manjula — September 16, 2007 @ 12:21 pm

  36. Can someone tell me which store has the cheapest price on ragi in usa.
    I know getting it from India is the cheapest, but other than that is there anyway where the price is cheap. I find that the price is 2$ for 400 grams of the flour in the local store.

    Comment by Manjula — September 16, 2007 @ 12:25 pm

  37. Thanks for the recipe. Does anyone know what is ‘roasted ragi’ that you get in some of the Indian stores here in US? Is it same as a normal ragi?

    I bought it thinking that it was ‘hurittu’ in Kannada (have no idea what its called in other languages..)

    Comment by vidya — December 30, 2007 @ 1:06 pm

  38. hi indira,

    your blog is so wholesome and nice. i love it, keep it up!!!
    and yes, the raagi malt and raagi mudde have been explained very well, i can feel the goodness reach out to me:)

    Comment by sneha — January 12, 2008 @ 9:29 pm

  39. Hello,
    I am glad I found your website when googling ragi. I am in Kuala Lumpur(KL) Malaysia, a Breast Cancer survivor and trying to re-define my dietary needs to include more healthful items. We get Ragi flour and grains in KL and I am a great fan of Ragi Puttu that our Indian Restaurants sell for tea. It is delicious steamed with grated coconut, and gives good fibre. I am thrilled to try out your recipe for Ragi malt as I have to go easy on coffee and any other caffeine drinks, so Ragi will be my new “coffee”!
    Thank you very much and keep on with the recipes!
    Greetings from KL, Azmi

    Comment by azmi — January 13, 2008 @ 2:29 am

  40. Hello Indira mam,

    I live in Bangalore, i want to know whether can i get readymade ragi malt product in market? if yes, what are the brand names available? where i can get it? Can u plz reply me. i’ll be waiting..,

    Comment by Basavak — January 27, 2008 @ 2:17 am

  41. Dear Indira,

    I have been a silent lurker on your website for a while. On days when I feel too tired to cook, I get on your website and I feel rejuvenated. Excellent descriptions and pictures. Mom used to make Raagi malt with buttermilk, crushed jeera and dry red chilly (roasted in a drop of oil), mix everything and add a pinch of salt. Let it cool in the fridge. On hot summer nights, Dad likes this with fire roasted pappads on the side, bliss. I hated it when I grew up, but now I long for it. Great that you have innovative recipes and good old traditional soul food recipes. Great site. Thanks for your wonderful service.


    Comment by Sudha Rajagopalan — March 5, 2008 @ 6:39 am

  42. hi indira,i heard this ragi malt has a cooling effect. my mom told me to drink this during summers. otherwise in winters it can give u a it her perception or true?

    Comment by srividya — March 14, 2008 @ 10:26 am

  43. Hi Indira

    Its very refreshing to see Raagi Malt is so famous even in Andhra. I thought, its only Karnataka product.

    We make Raagi Upma, Raagi sweet like you add milk, jaggery, make small balls and make a small whole in the centre for Ghee. Little by little pieces dip in ghee and eat. Its very delicious.

    My last trip to Bangalore…I came to know, they are making Raagi biscuits, Raagi papadam and many more items made out of Raagi.

    We just love Raagi Mudde (Raagi Balls) with tasty curries, especially Avarekai(Some kind of Beans). My mouth id watering::)

    Wav Wav there is much more to learn…
    Thanks Indira.
    Delicious eating.


    Comment by Bangalorean — April 1, 2008 @ 7:22 am

  44. Hi!

    I’m from Andhra Pradesh.
    I know nutritional values of Ragulu(They are called in Telugu).

    I tasted this in a Udipi Hotel with a friend.
    From that day I’m trying to know the details of preparation.
    Thanks a lot for the details of preparation.


    Comment by Srikanth — April 23, 2008 @ 11:55 pm

  45. Taking raagi malt in the morning will increase the weight or wil reduce the weight..?? Plse do suggest me on this.

    Comment by Raj — June 8, 2008 @ 11:05 pm

  46. Hi Indira,

    First of all..amazing blog.

    I have never tried ragi malt but I will try this recipe. Infact I was looking for something like this because I am on totally dairy free diet for coming some months and looking for food alternatives.

    Comment by Meghana — September 30, 2008 @ 2:06 pm

  47. Hi Indira,

    Thank you very much for this great recipe.

    Me & my wife Vidy are based in Singapore.
    We just found out that she’s is pregnant & I wanted her to obtain a good amount of calcium & iron from natural sources - essentially milk, jaggery & raagi flour that we’ve started mixing with wheat flour for chappati’s.

    We found your recipe & tried a variant - I boiled milk, added ragi flour & jaggery to it, stirred for a few min’s & voila, the ragi porridge is ready - tastes really good - chewy & filling - the jaggery makes the ragi taste wonderful.

    Thank you so much - this has turned out to be great & filling breakfast recipe for us.


    Comment by Prakash — October 7, 2008 @ 12:15 am

  48. thanks…my grand ma used to giv us…i love it…now i iwll make it for myself…..thanks..

    Comment by harini — October 7, 2008 @ 11:12 am

  49. will ragi malt reduce weight.. i am over weight, plumpy bcoz of untimely meals and drinking less water… whomever i asked, they askd me to take timely meals and drink lots of water…

    will this ragi malt.. help me in reducing my over weight… (fat reduction)….

    Comment by abc — March 5, 2009 @ 6:21 am

  50. will drinking ragi malt for breakfast increase my weight

    Comment by sujatha — April 14, 2009 @ 1:40 am

  51. Hi Indira!
    Thanks for your Ragimalt receipe. I was so happy to find it today! I am doing weight training (intending to reduce weight) and was desperate to find out this recipe ( after work outs, this is a great Protein food source!) And thanks to Rajini for the Sprouted variation!
    My mom used to add a little bit of powdered Kumkumapoo(Kesar), cardamom and roasted almonds! It was the best of all drinks!


    Comment by Rama — April 17, 2009 @ 1:29 am

  52. Awesome! Made this drink after 8 years.. Got to admit enjoyed drinking in it. Thank you very much for the recipe.

    Comment by Vijay — April 25, 2009 @ 6:35 pm

  53. ragi malt is a healthy food product,natural food

    Comment by Sai prathap Reddy — May 13, 2009 @ 11:31 pm

  54. Ragi malt is a good & natural food for childern, youngers & elders. It is prepared by us. If you would like to order, please contact the following phone numbers: 9291534963 or 9703317096. Thanks.

    Comment by Raghu natha reddy — June 4, 2009 @ 8:25 am

  55. Hiiii…

    Very informative blog…..keep it up.

    Comment by Raghu — January 7, 2010 @ 10:19 am

  56. Hi Indira
    Got back from India on Monday.
    As excited I was to get there I was slightly dreading eating breakfast, im quite fussy and so I thought I would find it difficult to eat out for breakfast.
    Anyway, at home I eat millet flakes which are nutritious and gluten/wheat free.
    I discovered red millet/nashna/raggi in a restaurant, because it sounded like millet flake I thought id try it, I fell in love with the stuff, has a very simillar taste to millet flakes but taste so much more better and wholesome.
    Anyway, was wondering? Is raggi also wheat and gluten free?
    Kind regards Johannes

    Comment by Johannes — January 27, 2010 @ 3:31 am

  57. some of you ave had a bit of a problem with the ragi dosa recipe. Try it this way: Make the batter with thinned out yogurt(Majjjige/Majjigulu),all the better if it is a little sour temper with mustard,chana dal urud dal. let it stand for 10 min and do your dosa by rolling the pan around to get a uniform thickness. heat over a medium/low flame. Trick is to cover the pan as soon as the batter is spread. I hope you enjoy it. I do!!

    Comment by vishwanath — February 1, 2010 @ 11:06 am

  58. I loved this beverage, and Raagi Dosa, when I first started visited the original site some time back - it is wonderful, and enjoy it very much - a nice and warming comfort-food, haha.

    Comment by Trina — March 31, 2010 @ 7:38 pm

  59. Hi Indira,
    I worked on a project in AP that focused on HIV/AIDS. One of the main ways of keeping the poor healthy and disease at bay was the multiple uses of ragi. I have tasted ragi drink, ragi cake, ragi upma… all extremely delicious and the effects on health were so evident. If you ever go to Vijayawada, check out Sanghamitra Service Society’s work. They spearheaded the project we funded, and changing the nutrition habits was a huge one.
    Thanks for posting this, now I’m going to make myself some for breakfast from next week.

    Comment by Ujwala Samant — April 3, 2010 @ 1:09 pm

  60. I hail from Bangalore and I am a dialy drinker of Raagi Malt, i only used to drink it as a timer saver for breakfast, here i learnt the importance of raagi and feel very proud that i am using raagi as a healty breakfast daily thanks for the wonderful and useful messages and tip

    Comment by Hari — May 6, 2010 @ 11:15 pm

  61. Where do we get Raagi Malt ( Ragi Hurittu) in US??

    Comment by Niroop — January 23, 2011 @ 1:21 am

  62. My son 9 months old and he daily morning drinks raagi malt, really raagi malt is good food for babies , adults and elders.

    Comment by Ravindra Reddy .G — February 25, 2011 @ 3:19 pm

  63. Hi!

    Just made and enjoyed it … it was awesome. I did not think it would taste this good. Now i will introduce it to my kids too… Thanks for sharing the recipe.

    Comment by Dhanashri — March 14, 2011 @ 6:43 am

  64. I just purchased a bag of rajgaro powder; is it the same as raagi malt?

    Comment by Anne — April 22, 2011 @ 3:09 pm

  65. can make kuzi paniyaram with the ragi dosa batter which does not do its work and become a dosa.

    Comment by manju anbalagan — April 27, 2011 @ 6:25 am

  66. Does ragi malt make babies chubby? i have 23- month-old daughter who is very weak. Somebody told me to give her ragi malt daily.

    Comment by ashlesha — June 29, 2011 @ 8:25 am

  67. is this ragi malt suitable for 1 year baby.

    Comment by Kishore Kumar Tandaboina — August 20, 2011 @ 5:12 am

  68. It give Iron, calcium, good nutritions to the body. it suites to 1 year baby also but we have to feed this slowly. first 2days 2spoons,3rd,4th day 3spoons.. 5th day 4 spoons…… that at the same time we have to observe baby digestion also. Because ragi takes time to digest, but it is very healthy food

    Comment by padma — August 27, 2011 @ 11:38 am

  69. Hi Item is seems good. But try as per below it will be very tasty and flavor with meretricious in high.

    Water: 200 ml, Ragi floor: 2 TSF, Jaggery powder: 2 TSF, Grated Coconut: 1/2 TS, Kaju peaces 2 TSF. Cow Ghee 1/4 TS.

    fist mix ragi flour in small amount of water and make it fine with out lumps. Then mix it with remaining water. Add Ghee and Put it on stove on low flame stirring with a spoon. Let it boil and add remaining ingredients and stir well for 2 min. Switch off the stove and allow it to cool for some extent. Drink it when it is little worm.

    Note: No need to add separately Milk or Butter milk. If You want you can add little amount of milk as per requirement.

    Try it and Enjoy. In Most of the weight reduction processes it is given as break fast.

    Comment by Rama — December 23, 2011 @ 8:46 am

  70. i made the paste, yet when i pour it, lots of flour still ends up settling to the bottom? it won’t completely dissolve into the water no matter how many times i make a paste.

    then the drink seems more like a tea than a malt. very watery. when i let the ragi cool, again it settles to the bottom.

    other times when i tried to make a thicker porridge, i get lumps…

    what am i doing wrong?

    Comment by CM — December 29, 2011 @ 7:22 pm

  71. hi … i have fot sprouted ragi flour from a store…. what i want to know is do i need to roast the flour a bit before adding water becoz that changes the color to little brown its not pink as shown in pictures
    pls advice…..

    Comment by aruna — January 25, 2012 @ 1:01 pm

  72. Hi.

    This is the first time I am participating in a discussion.

    I was having problem with lumping of ragi in water but when I followed your instructions it turned out great. I add dilute buttermilk, pinch of salt and a teasoonful of powder I make using different spices. This enhances the nutritional value of Raagi jaava. It helps in weight reduction, adds more minerals and vitamins and antioxidants.

    I take equal amount of cumin, fennel (saumf), coriander, ajwan, dill and CHIA seeds (I bought at GNC store)and grind them together and store the finely ground powder in a jar. I add a teaspoon of this mixture to one glass of Ragi Java and drink mid morning.

    CHIA seeds have lot of nutritional benefits, most of all it helps in weight reduction the way I understand. When you add chia to your diet it makes you feel full fast and you eat less and lose weight also. Thanks.


    Comment by Radha — April 9, 2012 @ 8:36 pm

  73. RAgi HURIHITTU (roasted ragi powder) is indeed available in the USA now. The brand is INDIRA Foods, produced in Bangalore and sold by BABCO Foods International in New Jersey (check their website for distributors in the USA)… Very delicious!

    Comment by P Naik — June 2, 2012 @ 7:06 pm

  74. hi,
    the recipee is too good. can i give it to my 6months child. replay plz

    Comment by vani — August 6, 2012 @ 12:25 am

  75. Hi Indira,

    My taste and liking have always been good. I read this blog long time back and I can say I have read every single post of yours. I am so happy that for a post you did in 2005, you still get comments in 2012 -:) I started making Ragi idli from whole ragi after reading your post. It was a hit with my colleagues. Thank you!

    Comment by Vidya — November 7, 2012 @ 4:39 am

  76. Hi Indira,

    I used to take this malt 2 to 3 yrs back, why I do not know I stopped drinking this malt. But after seeing your site making some more recepies. I felt that I should make it my regular meals with variations in this receipes.

    Thanks & Regards,


    Comment by prabhavathi — January 22, 2013 @ 1:12 am

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