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Ragi Buttermilk Recipe

A healthy way to add fingermillet / ragi to the diet.

Course Drinks
Cuisine Indian
Cook Time 10 minutes
Cooling time 5 minutes
Servings 4 servings
Author PJ

Ingredients

  • 1/4 cup Fingermillet / Ragi Flour
  • 3/4 cup Water
  • 1 cup Yogurt
  • Asafoetida powder- a large pinch
  • Salt to taste
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds

Instructions

  1. Mix the ragi /finger millet flour with water and then heat it.Cook on low heat. The mixture will thicken in  while and turn a bit glossy. Remove from heat. It will thicken further as it cools and the color will also change.

  2. In another bowl take yogurt, add water, salt and whisk.Now add the required quantity of cooked ragi and whisk well.

  3. Add asafoetida powder to the buttermilk mixture.Heat a small pan with oil and add mustard and cumin seeds. When the mustard pops, add it to the buttermilk

  4. Serve!

Recipe Notes

  • The quantity of the cooked ragi mixture depends on your taste.
  • Store the excess cooked ragi in the fridge and use it later.