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

Onion Chutney (Ulli Gadda Pacchadi)

This onion chutney is very popular in North Karnataka and also in our Raayala Seema region. Rural in origin and a favorite of hard working people and farmers, this chunky, saucy, sort-of-sweet, sort-of-spicy chutney tastes terrific with rotis, both wheat and jowar and also with rice.

(for two, for one serving)

1 tablespoon peanut oil
1 big red onion - cut to big chunks
5 dried red chillies
1 tablespoon grated coconut (fresh or dried)
Small piece of jaggery - powdered (sugar won’t work in this recipe)
Cherry tomato sized tamarind - Presoaked in very little water (one tablespoon is plenty) for about 15 minutes, so that it can grind well.
Salt to taste

Onion is the main ingredient in this chutney; so don’t skimp on the onion. If you have small onions, use two or three, and red onions or shallots are the best for this recipe. At Nandyala, we make it with erra gaddalu (shallots here).

Red Onion, Coconut Powder, Jaggery, Red Chillies and Tamarind - Ingredients for Onion Chutney

Place an iron skillet on stove-top. Add oil, swirl to coat the pan. When the oil reaches smoking point, add chunks of onion. Saute them to soft brown on high heat stirring frequently. Remove them to a plate, then add the dried red chillies. Saute them to brown. Remove to a plate. Allow them to cool to room temperature. Texturewise and tastewise, this is important. Go, sit down and wait.

When they are cool enough to touch, take the red chillies, coconut, jaggery, tamarind and salt in a mortar or in a food processor. Pound or blenduntil the red chillies are smooth. Then add the onion pieces. Pulse few times to coarse consistency. Do not puree the onions, we do not want that. They should be coarsely crushed like shown in the image below. Stone mortar really comes to a great use for this kind of recipe and I made this chutney in a stone mortar for todays meal.

Remove to a cup and serve with rice or chapati and dal.

Onion Chutney, Red Onion Chutney (Ulli gadda Pacchadi)
Red Onion Chutney and Sona Masuri Rice mixed with Chutney ~ Meal Today

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Jaggery, Onions (Thursday December 1, 2005 at 7:42 pm- permalink)
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The New Home of Mahanandi:

Cranberry Upside-Down Cornbread

I love the taste of cranberries. Tangy and tart! Their flavor, like their color, is intense. Full of Vitamin C and antioxidants, they are perfect antidote to the blues of coming winter. This American fruit of holiday season does not cost that much, when purchased during the harvest time (Sep, Oct). A dollar or two for a bag of 12 ounces. A good thing for budget conscious people like me.

Today, I tried this recipe from W.H MD, changed it little bit to my taste and made an upside-down cranberry cornbread. The result was as the recipe says,- moist, tender cornbread with the sweet and tangy cranberry sauce on the top. Tasted really good!

Cranberry Upside-Down Cornbread


Cranberry Topping
1 bag (12 ounces) fresh cranberries
1 glass of orange juice, freshly squeezed
Half cup of powdered jaggery

1½ cup yellow cornmeal
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
3 tablespoons peanut oil
1 large egg

Corn Meal, Whole Wheat Flour, Fresh Cranberries, Cranberry sauce, Buttermilk

The sauce: In a saucepan, combine orange juice, jaggery and cranberries. Bring to a boil and let it simmer, stirring frequently for about 10 minutes or until berries have popped and sauce is thick.

The Cornbread: Preheat the oven to 400° F. Combine dry ingredients - cornmeal, whole-wheat flour, baking soda, baking powder and salt. In another vessel, beat the egg; combine with peanut oil and buttermilk. Add this to the flour mix and mix them thoroughly. I also added some cut cranberries to this mix. If you want, you can also add some sugar to this mix.

Grease a baking dish or bread pan with peanut oil. Pour the cranberry sauce first, then the flour mixture on top of it. Bake it at 400°F for about 30 minutes or until knife inserted in center comes out clean. Let it cool in the pan, then invert onto a plate, carefully. Serve warm or at room temperature.

Last Slice of Cranberry Cornbread  - Just because Shammi asked for it
Last Slice of Cranberry Cornbread - Just for you Shammy:)

Posted by Indira©Copyrighted in Jaggery, Corn Meal, Cranberries (Tuesday November 8, 2005 at 9:10 pm- permalink)
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The New Home of Mahanandi:

Bitter Gourd Curry (Karela/Kakara Kaaya Kura)

Bitter gourds, true to their name, are bitter and just like any bitter, sour things, they are an acquired taste. My mother’s recipe pairs the bitter gourd with jaggery and red chilli powder; the result is a sweet and sour, lip smacking good, bitter gourd curry. She made it impossible for us kids to hate this vegetable, really, who can resist a sweet and sour combination paired with hot, hot rice and ghee. Clever woman, she is.

Indian Bitter Gourd, Karela, kaakara kaaya

4 to 6 fresh, good looking Indian variety bitter gourds (karela, kakara kaya)
( This recipe works only with karela, not good with chinese bittergourds. To know the difference, check the link)
½ to 1 cup powdered jaggery
½ tsp of red chilli powder
½ tsp of salt
A pinch or ¼ tsp of turmeric
For popu or tadka
½ tsp of mustard seeds, cumin and few curry leaves

karela pieces, jaggery and red chilli powder

Wash the bitter gourds (karela) and peel the outer rugged skin of each one. Cut into half. If you see white, kind of dried out seeds, they are good for consumption, proceed and cut them into bite sized pieces, including the seeds (They taste nutty and crunchy, add them as whole or cut them into pieces). If you see red colored seeds, the gourd is very mature and tastes impossibly bitter, so it is better to throw the whole thing away.

In a pan, heat one teaspoon of oil, splutter the mustard seeds, cumin and curry leaves. Add the cut bitter gourd pieces. Cover and cook them in their own moisture for about 5 to 8 minutes or until they are tender to touch. When you are sure that the pieces are tender, then only add the powdered jaggery, salt, turmeric, red chilli powder and one tablespoon of water. (Jaggery prevents further cooking of vegetable, so make sure the pieces are tender before adding jaggery.)

Mix them up thoroughly, cover and let them cook for about another 10 to 15 minutes on medium-low heat. In between sprinkle some water, taste and adjust the seasoning, add more jaggery if you think it’s needed. Jaggery melts and coats the bitter gourd pieces and ten minutes of simmering turns the melted jaggery into a gooey, thick, brown caramel like sauce.

Serve this gold colored, sweetly bitter, delicious curry with hot rice and some ghee.

Indian Bitter Gourd (Karela, kaakara kaaya) Curry

Bitter Gourd (karela, Kaakara kaaya) Curry.

Recipe Source: Amma

You can also find different and more recipes with bitter gourd (karela) by other fabulous Indian food bloggers -Manisha and Gini.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Jaggery, Kakara Kaya(Bitter Gourd) (Thursday October 27, 2005 at 7:09 pm- permalink)
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The New Home of Mahanandi:

Chocolate Covered Sweet Sesame Spheres (Nuvvula Mudda)

Sweet sesame spheres or Nuvvula mudda as we call them in Telugu, are powerhouse of sweets, full of body building nutrients. Prepared with love and lot of manual work, they are especially made for pregnant women, children and people who are convalescing. We also prepare them traditionally for a festival called Naagula Chavithi. These kinds of sweets are very difficult to prepare without a stone mortar. That’s why from my recent trip to India, I brought a medium sized stone mortar and pestle from my hometown, Nandyala. I wanted it more than anything and I felt that it is more valuable and needed than the usual stuff that I bring from India, like dresses, sarees etc., Of 120 pounds of luggage that we are allowed to bring to this country, 30 pounds went to this thing. Changed priorities.:-)

Nuvvula Mudda:

5 cups -sesame seeds, powdered
2 cups - jaggery, powdered
1 cup -dry coconut, powdered
1/2 cup- lightly roasted cashews, finely chopped

Sesame seeds made into powder, cashews, dry coconut powder, jaggery

Traditionally, in our home in India, above ingredients are powdered manually, using a stone mortar and pestle. What I did here was, I used a food processor to coarsely powder the sesame seeds and dry coconut. And used a hammer for jaggery.

Then, I pounded these i.e. coarsely powdered sesame seeds, dry coconut and jaggery together for about 30 minutes using the stone mortar and pestle. This pounding process brings out the oils and real tastes of sesame seeds, coconut and jaggery, which is not possible if this was done in a food processor. Also a good strength workout for upper body.

Pounding the ingredients together in stone mortar at my house

I removed this finely pounded mix from the mortar onto a plate and sprinkled the cashews, mixed them all together. Shaped this mixture tightly with hands into medium sized spheres.

Making of Sweet Sesame spheres (Nuvvula Mudda)

Viola.. first time making the nuvvala muddalu on my own is a sweet success. I am so happy for finally making these at my home, here in US.

Sweet Sesame Spheres (Nuvvula Mudda)

The thing that prompted me do all this is this month’s SHF. For one year anniversary celebration of SHF event, the lovely Kelli of Lovescool chose dark chocolate. She also challenged us to come up with something new and interesting with dark chocolate. So I envisioned the idea of dark chocolate covered sweet sesame spheres. Traditional Indian sweet meets this South American & Western treasure, resulting in wonderful, very delicious and healthy dessert. I think these are very original and are not already created by chocolatiers. Please correct me if my assumption is wrong.

Dark chocolate coating is very easy. I used Lindt’s brand dark chocolate bar. Melted the bar and some ghee in microwave oven and dipped the sweet sesame spheres in melted chocolate. Then refrigerated them for about one hour.

Dark Chocolate Covered Sweet Sesame Spheres (Nuvvula Muddalu)
Something new - Dark chocolate covered sweet sesame spheres (Nuvvula Mudda).

Posted by Indira©Copyrighted in Sesame Seeds, Amma & Authentic Andhra, Jaggery, Naivedyam(Festival Sweets), Cashews, Chocolate, Indian Sweets 101 (Friday October 21, 2005 at 6:44 pm- permalink)
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The New Home of Mahanandi:

Bhakshala Rasam (Bobbatla Chaaru)

As much as we like bhakshalu/puran poli on festival days, what we always look forward to is the tasty rasam, called bhakshala chaaru.

Bhakshala Chaaru is prepared with drained water from boiled chana dal of bhakshalu (Bobbatlu/puran poli). This leftover, rich in taste, chana dal water is simmered with tamarind juice and jaggery. A seasoning of tadka. That’s it. Prepared in small quantity on festival days, this tasty and nutritious bhakshala rasam is to die for. Saying this is a cliche, but I miss my mother whenever I make this recipe, because she prepares the best, the tastiest rasam I have ever had.

Water Drained from Boiled Chana Dal for Bhakshalu/Puran Poli
Drained Water from Chana dal of Bhakshalu


2 cups-drained water of boiled chanadal
Half onion, thinly sliced lengthwise (Optional)
2 tablespoons of tamarind juice
2 tablespoons of jaggery - powdered
¼ tsp of red chilli powder
¼ tsp of salt, or to taste
Pinch of turmeric
1 cup of water

For popu or tadka -
1 teaspoon oil or ghee
¼ tsp of mustard seeds, cumin, hing & curry leaves


Heat one teaspoon of oil in a heavy pot to medium high. Add the mustard, cumin seeds, hing and curry leaves. When the seeds begin to pop, add thinly sliced onions and saute them for few minutes to soft. This rasam is also prepared without onions.

Add the chana dal water, tamarind juice, jaggery, red chilli powder, turmeric and salt. Add water and stir. Bring this mixture to boil. Reduce the heat and let it simmer, uncovered for about 10 to 15 minutes.

Serve hot or cold with rice.

Bhakshala Rasam/chaaru with rice
Bhakshala Rasam with Rice - a Raayalaseema Sweet and Spicy Special Chaaru.

Posted by Indira©Copyrighted in Chana Dal, Amma & Authentic Andhra, Jaggery (Wednesday October 19, 2005 at 10:28 pm- permalink)
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The New Home of Mahanandi:

Bhakshalu (Bobbatlu, Puran Poli)

Chana Dal (Sanaga pappu), Jaggery, Ghee, Gasa Gasaalu (Poppy Seeds, Kash Kash), and Cardamom


For Purnam
One cup chana dal(sanaga pappu)
One to one and half cups of jaggery- powdered
One tablespoon of poppy seeds(gasa gasaalu)
Two cardamom pods, seeds powdered
Purnam Wrap
One cup all purpose flour (maida)
Quarter cup of ghee
Half cup of water

Dough made with All purpose flour(Maida) and ghee Cooked Chanadal on a towel


Step 1:(Two hours before)

Prepare soft, pliable dough with all purpose flour, water and ghee(1 or 2 tablespoons).

Pressure cook chana dal in plenty of water until one whistle. Do not Overcook the dal. The cooked dal must be rigidly soft and not broken. Drain using a colander. (We make a tasty rasam with this dal water called bhakshala rasam.) Spread out the cooked chana dal on a clean cotton cloth or on paper towels, for atleast one hour, so that all the moisture is absorbed from them.

Purnam - Chanadal, Jaggery, Cardamom paste Purnam on maida wrap on a aluminium sheet

Step 2:(one hour before)

Purnam: Using a food processor/blender make a paste of cooked and now completely dried chana dal and powdered jaggery, cardamom powder. Do not add water. The purnam should come out as firm ball. In case if it is more on the runny side or soggy, cook it on stove top on medium-low heat for about 5 to 10 minutes, continuously stirring and let it cool. This will definitely make the purnam firmer and that is what we want consistency-wise for this recipe.

Take the dough on a flat surface, add ghee and knead it for few minutes then punch with your fist few times. Pour ghee knead and punch, do these steps for at least 5 to 10 minutes. All this is to make the dough more pliable and when pulled, it should stretch without breaking.

Making Bobbatlu/Puran Poli Making Bobbatlu/PuranPoli on Iron griddle

Step 3:(Show time)

Divide the dough into marble sized balls.

On aluminum foil or on the back of a steel plate (traditionally banana leaf is used), apply liberal amounts ghee and roll out each ball into a small round using a rolling pin or with your hand. Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.

Lay the foil on the griddle and carefully using a spatula, separate the bhaksham from the foil onto the warm(not hot) iron griddle. Fry or cook it on medium-low heat, applying liberal amounts of ghee, till golden (14 carat gold), on both sides. Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove.

Naivedyam is ready.

Bhakshalu / Bobbatlu / Puran Poli / Holige

Serve them with ghee, chitrannam and some bajjis. Festival Feast is ready!

Recipe Source: Family - Amma & Attamma

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Chana Dal, Amma & Authentic Andhra, Jaggery, Naivedyam(Festival Sweets), Indian Sweets 101 (Thursday October 13, 2005 at 4:58 pm- permalink)
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The New Home of Mahanandi:

Cashew Sweet

Lovely Sam of Beck & Posh chose vegan theme for this month’s IMBB. I never knew that vegans are called by these names or they feel that way about themselves here in US until I read her introductory post to this event. With much improved knowledge of stereotypes, here is my vegan contribution, ‘cashew sweet’: a traditional snack, my mother used to prepare and give us after school, when we were kids. The only thing I did differently because of vegan theme is I applied peanut oil to the settling pan instead of ghee.
The following recipe is simple, easy and adaptable to other types of nuts particularly peanuts.

Cashew Sweet:

2 cups of lightly toasted cashews
2 cups of powdered jaggery
1 cup of water
A greased tray to pour the cooked cashew mixture

Cashews and Jaggery

In a large sturdy pan, combine jaggery and water. Cook over medium heat, stirring, until jaggery dissolves into water. Bring this to a boil. You see lot of bubbling and raising to the surface action going on by now. Cashew Sweet Cooling in a pan Stir, stir and stir until the jaggery syrup reaches soft- crack stage meaning when you drop a bit of this syrup into cold water, it will solidify into threads.

When jaggery syrup reaches this consistency, immediately & quickly add cashews, and stir constantly for few minutes. Turn off the heat and pour this mixture onto a greased pan. When it is still hot, make lines with a knife and leave it to cool. When cooled, break along the lines to make squares. Store them in an airtight container.

Cashew Sweet, Kaju Tikki,  Cashew Brittle, Jeedi Pappu Paakam

These Cashew brittles or tikkis are natural-food alternatives to the very fatty and sugary standard editions, a sublime and perfect pairing of nature’s goodness and man’s intelligence (or is it sweet tooth). The flavor is completely different and the jaggery really sings out. Go on.. try them.

Some tips:

1. Only a small quantity of water is sufficient while making the syrup. One cup of water is enough for upto 3 cups of jaggery powder.

2. Time it takes to make this sweet is maximum 30 minutes. Prepare to spend all this time infront of the stove, no multitasking.

3. And the most important thing is gauging the jaggery syrup readiness. When you are making this sweet, or any kind of brittle for that matter, always keep a cup of cool water by the stove side. You can check the readiness by drizzling a few drops of syrup into the cool water. If it forms strings that you can easily prod into a ball, it’s at the soft-crack stage. This is where you should add nuts to the syrup. As soon as you add the nuts to the syrup, the mixture starts to solidfy or reaches the hard-crack stage very fast, within a couple of minutes. You made a perfect brittle.
If the syrup dissolves and disintegrates in the water, the syrup is not cooked enough yet. If it tightly balls up and sinks to the bottom or if syrups color turns from gold to black, then you have overcooked it.
This website very clearly demonstrates the various stages of sugar syrup, check it out if you want to know more about candy making. It also has video demonstration of various sugar stages (applies to Jaggery syrup too) both in real player and quick time, cool!

4. Finally, even after following all these steps, if it doesn’t come out as brittle as it should be, then blame it on weather and high humidity. What I do in those cases is, keep the greased tray with cashew mixture in the freezer for atleast one hour. I don’t know how, but the freezer turns the sorry mess from saggy to solid brittle like and they can be easily breaked along the lines made earlier. This freezer version tastes ok but they will test your dental health. :) -

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Posted by Indira©Copyrighted in Mitai, Amma & Authentic Andhra, Jaggery, Cashews, Indian Sweets 101 (Friday September 30, 2005 at 9:07 am- permalink)
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The New Home of Mahanandi:

Undrallu & Kudumulu

During festival times, the sugar of choice at our home for Naivedyam is jaggery.

Jaggery - the pure, wholesome and traditional sweetener of India is made out of raw sugarcane juice by slowly simmering it in big pans until all the water is evaporated. The final solid product is then poured into moulds. The complete process is 100% chemical-free, prepared in natural way and no animal parts (bones) are used or added at any stage. This process is unlike the commercial sugar manufacturing, where cane juice is subjected to a potpourri of chemicals as sulfur dioxide, lime, phosphoric acid, bleaching agents & viscosity reducers.

How do I know all this? Well, some of our relatives cultivate sugarcane and produce jaggery in small scale. They do that in the fields after harvesting the sugarcane. It is quite an event with all the relatives and friends come to help and taste. The thing I always remember is the smell. The sweet smell of boiling sugarcane follows you forever.

It is the ancient wisdom and is now scientifically proven that jaggery is known for its many medicinal benefits. One thing I know is jaggery is rich in Iron. In India, people who know, even doctors advise anaemics and pregnant women to take jaggery daily to increase their hemoglobin levels.

What can I say about the taste of jaggery- there is always the sweet taste but there is something more. The taste is not a mind numbing sweetness but more subtle, much more flavorful and makes us want more. Its sweetness is quite different from that of commercial sugar, brown sugar or even molasses. Because it contains the minerals and vitamins inherently present in sugarcane juice.

In addition to using it for traditional sweets of festival times, like Undrallu, Jaggery is my sweetener of choice always, for ragi malt, vegetable curries, rasam, occasionally for tea & coffee. Compare to commercial sugar, it is not that expensive. You can buy a 10-pound block of jaggery for about 5 to 8 dollars in an Indian grocery shop, here in US.

Jaggery I brought from India
Jaggery from India

Vinayaka Chavati Festival Sweet - Undrallu

Undrallu is a sweet, especially prepared on Vinayaka Chavithi festival. They are made with jaggery and chana dal then wrapped in dough and deep-fried in oil or ghee. The tradition is we have to prepare 9 varieties of undrallu with different fillings for this festival. My mother prepares 9 varieties for puja whenever we girls visit home. She has a saint like patience and great time management. You see we have to prepare all varities on the day of festival, by afternoon while on fasting. At least the person who does the puja and cooking must be on fasting till the puja is done. Family members would taste the festival specials only after the puja and naivedyam are done. Our customs dictate that the first offerings on festivals and special occasions must be to God, a sign of respect.

(For two)

For Purnam:

One cup - chana dal
One cup jaggery (pounded into tiny pieces)
6 cardamom pods, seeds separated and powdered

Wash chana dal and take them in a pressure cooker. Add the cardamom and about one cup water. Mix and pressure cook to 3 whistles, till the chana dal is firmly-soft. There should be no water left in pressure cooker. and we want a tight cooked chana dal. If there is excessive water, drain the dal using a colander and then spread the cooked dal on paper towels or on a cotton cloth to remove the moisture and to make them firm.

In a food processor (mixer), or in a stone mortar, take the cooked chana dal. Add jaggery and grind to smooth. The end product must be solid and it has to hold the shape. Make baby’s fist sized small rounds. My mother also dips the rounds in coconut gratings.

This is Purnam.

Chana dal, Jaggery, Cardamom. Cooked and combined into a paste called purnam or puran.
Chana Dal, Jaggery and Cardamom ~ Pressure-cooked, Mashed and Made to Small Rounds called Purnam

Preparing the Dough:

There are two kinds of wraps for the Purnam.

1. Urad dal and rice flour wrap called chovi. For it, take quarter cup of urad dal and soak them in water overnight. First thing in the morning, drain water and grind the dal in a blender to smooth adding very little water. Remove to a cup and half cup of rice flour. Mix them together thoroughly. Keep it covered for about 2 to 3 hours. This is called chovi. Purnam balls are dipped in this batter and fried in oil or ghee. Tasty and good.

2. Maida (all purpose flour) wrap: My mother’s method and I prefer this wrap.
Take one cup all-purpose flour (maida) in a bowl. Make a well in the center and add about half cup water. Mix and make a firm dough. Sprinkle about 2 tablespoons ghee and gently knead the dough, until it becomes very soft and pliable. Keep it covered for about 2 to 3 hours. Preparing the maida dough is the first thing I do in the kitchen on festival day morning.

Preparing Undrallu step1 Preparing Undrallu step2

When you are ready with purnam:
Take out and knead the dough again adding ghee for about 5 minutes.
Divide the dough into marble sized rounds.
Roll out each one into a small round using a rolling pin or with hand, thin at the edges and thick in the middle.
Place a lemon sized Purnam in the middle and cover it by bringing the edges together. Place them on a plate and cover with a wet cloth, to prevent drying out.
Repeat the procedure for all the dough rounds with the purnam.

Once you are done, place a kadai on stove-top. Add and heat the oil or ghee for deep-frying.
Gently drop the rounds and deep fry them to pale gold. Offer them to God first, then enjoy.

I prepared them in two shapes, the round ones are called undrallu, and the other two are called Kudumulu in Telugu.

Undrallu or Boorelu(Round Ones), Kudumulu (The Other Two)

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Chana Dal, Amma & Authentic Andhra, Jaggery, Naivedyam(Festival Sweets), Indian Sweets 101 (Thursday September 8, 2005 at 1:30 pm- permalink)
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The New Home of Mahanandi:

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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The New Home of Mahanandi:

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