Ragi Malt - Ragi Java Recipe - Ragi Recipes Weight Loss

 

Ragi malt or ragi java or ragi porridge is a highly nutritious porridge made traditionally with ragi flour, milk or water. I have given a twist to the traditional recipe and made it a weight loss friendly savory recipe so that you can enjoy it any time of the day. Its ideal as a meal for breakfast, lunch or dinner. I used minimal vegetables however you can use any veggies of your choice.

Traditionally milk or curd is used to make ragi ambali kanji, curd is for the probiotic and for better digestibility. I used vegan cashew curd and I have already shared the recipe of making vegan curd (4 different methods to make plant based curd). That being said, if you do not have any issues with dairy milk you can use dairy curd. 

I also prefer to use sprouted ragi flour as sprouting the ragi, sun drying it and then powdereing it helps in better nutrient absorption and better digestion. Ragi once sprouted the vitamin C levels tends to increase leading to easy absorption of iron into the bloodstream.

Also most importantly, Ragi needs a good source of healthy fat for better assimilation of vitamin D which is a fat soluble vitamin hence I used chopped cashews however you can drizzle a tsp of wood pressed oil of your choice instead.

WHAT IS RAGI?

Ragi also known as finger millet and is a cereal grain. It's easily available across Indian and inexpensive too. It is highly nutritious and ideal to include in diabetic diet, PCOS diet, and in weight loss diet.

I have already shared many ragi recipes, including ragi biscuits, ragi cake, ragi brownie etc. You may pls check them out on my youtube channel @skinnyrecipes

Ingredients:

For the ragi slurry:

4 tbsp ragi flour

1 cup water

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3 cups water (preferably structured water)

1 tsp sea salt

1/2 tsp jeera (cumin seeds)

1 green chilli, chopped

1/4 inch ginger

8-10 shallots

1 grated carrot

Finely chopped coriander leaves

Juice of half a lemon

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To garnish:

grated carrot, shallots, coriander leaves

2 tbsp Vegan Curd (I used cashew curd)

1 tsp chopped cashew nuts