Suitable for all age groups, ragi has many benefits. When compared to other millet grains, ragi is considered to be one of the best non-dairy sources of calcium, with 344 mg of the mineral in just 100 grams of ragi. Calcium is an essential mineral required for keeping your bones and teeth healthy and strong, preventing the onset of osteoporosis in adults. The rich calcium content is also one of the reasons why growing children are fed ragi porridge.

The millet comprising the seed coat (testa) is packed full of polyphenols and dietary fibre. Ragi can also help treat diabetes mellitus, a chronic metabolic disorder characterised by hyperglycemia, resulting from insufficient insulin secretion. It also helps in keeping your blood sugar levels stable.

The high dietary fibre content in ragi keeps you satiated. This millet can be a good substitute for rice or wheat. Ragi also contains the amino acid tryptophan. Ragi flour contains a good amount of magnesium and potassium. Magnesium helps in maintaining a normal heartbeat and nerve function, while potassium aids in the proper functioning of the heart muscles and lowers the risk of atherosclerosis. On the other hand, the fibre content and the amino acid threonine prevent the accumulation of fat in the liver and lower cholesterol.

The polyphenol antioxidants in ragi help the body fight against chronic diseases and infections. These antioxidants prevent the healthy cells from oxidative damage caused by free radicals.

Ragi, being an excellent source of iron, is considered to be a great food for anaemic patients and for individuals with low haemoglobin levels. In addition, this millet is also a good source of thiamine, which increases the production of red blood cells in your body.

Overall, ragi malt with buttermilk is a delicious and refreshing drink for your whole family to indulge in.

Ragi Malt With Buttermilk - Full Recipe

• 1
  serves
• 105
  K calories
• 5
  minutes
• 3/10
  simplicity

Easy Steps

01

In a bowl, mix the ragi with water until it is lump-free. Boil water in a pan and add the soaked ragi.

02

Continue cooking for another 2 to 3 minutes until the mixture becomes frothy. Let the ragi mixture cool down.

03

Next, in a jug, add the yoghurt in some water, along with salt, and then add the cooled ragi to the buttermilk. Mix well.

04

Garnish with coriander leaves and serve.

Ingredients List

• Plain ragi flour/sprouted ragi flour: 2 tbsp
• Water: 2 cups
• Buttermilk: 1/2 cup
• Yoghurt: 1 tbsp
• Salt to taste

 

Nutritive Value

• Carbohydrates: 22g
• Protein: 5g
• Fat: 0g
• Fibre: 2g