Ragi Malt Recipe | Ragi Porridge Recipe

Ragi malt is a healthy and nutritious drink made by cooking ragi in water to form a porridge-like consistency and then mixing it with milk, sugar and cardamom powder. In this post I have shared Ragi Malt (Ragi Sweet Porridge) and Ragi Porridge (Salt Version) with step by step pictures and video.

Ragi malt or ragi java or ragi porridge is a healthy breakfast as it is very nutritious and filling. I used to hate porridge in my childhood days and now I love it. I have tasted this ragi porridge at my friends’ house as it is their tradition to eat ragi porridge every Sunday.

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About Ragi Malt

Ragi malt is not a sweet ragi porridge made from ragi flour, water, milk, sugar and cardamom powder. It is topped with nuts of your choice making it a perfect healthy snack. Ragi is the first grain fed to children.

Malt is grain that has been soaked and dried. Here finger millet is the grain that is soaked, germinated and then dried to make ragi flour or powder and the porridge made from this flour is called ‘Ragi malt’.

Ragi porridge is a nutritious healthy drink that can be taken in place of our regular breakfast and keeps you satiated till lunch time. Ragi or finger millet is a super grain that is rich in nutrition. I used homemade ragi flour, you can also use store bought flour.

By following this method, Ragi malt can be prepared in a tasty way without any lumps, which is easy and quick to prepare. It takes only 10-15 minutes to make this porridge. For this porridge you can use ragi flour or sprouted ragi flour.

Ragi porridge is a tradition in our family. I am trying to include porridge regularly for Mittu and Gugu so that they are always exposed to the taste of porridge. Mittu likes to eat multigrain porridge.

similar recipe

ragi malt video

Ragi Malt Health Benefits

Ragi is rich in iron
It is a fiber rich and nutritious whole grain
Helps in healthy weight loss
Ragi is good for gluten free diet
good for diabetics

Ragi Malt 2 Ways

I have shared 2 ways to make this porridge like some people like sweet and some people like salty version.

Ragi Malt (Sweet Porridge)
Ragi porridge (salt)

Ragi Malt Ingredients

Ragi flour – I used homemade sprouted ragi or millet flour. You can also use store bought flour.
Water – I always cook porridge in water and then add milk to it.
Milk -In the last step when we add milk, use boiled milk.
sweetener – I have used cane sugar. You can add jaggery powder or jaggery syrup or brown sugar or even white sugar.
flavoring -Cardamom powder is the best taste for this porridge.
Water – I always cook porridge in water and then add milk to it.
buttermilk – Use home made thick buttermilk.
Salt – Add salt as per taste for salty version

Ingredients required to make Ragi Malt and Ragi Porridge

How to make Ragi Malt step by step

Ragi porridge sweet

Add ½ cup ragi flour in a bowl. – Now add 1 cup water in it.

2.Whisk it well without any lumps and then keep it aside.

3.Put 2 cups of water in a pan. Let it boil.

4. When the water starts boiling, whisk the ragi flour solution.

5.Add ragi flour solution. Simply rinse with some water and shake off any sediment if there is any.

6. To avoid lumps, beat it well first.

7.Now switch to a spatula and keep stirring and cooking on low medium flame.

8. The mixture will start thickening but keep stirring continuously.

The consistency will be thin at this stage

9.Keep cooking it until it becomes thick and shiny.

10.You can see how thick it is. After it cools down, it becomes thicker, so adjust it accordingly.

11.For the salty version, put half of the oatmeal in a bowl.

Half of the porridge is transferred to another bowl

12. Add 2 tbsp sugar, 1 cup milk and ¼ tsp cardamom powder to the remaining porridge in the pan.

Milk, sugar and cardamom powder are mixed

13.Whisk it well and close it.

14.Ragi malt or ragi sweet porridge is ready to serve.

15.Serve Ragi Malt warm or hot!

Ragi porridge or ragi malt is ready to drink!

Ragi Salt Porridge Recipe Step by Step

16. We can prepare Ragi salt porridge from reserved Ragi porridge. Let the mixture cool for at least 15 minutes.

17. Add salt as per taste and ½ cup thick buttermilk in it.

18.Whisk it well until it becomes smooth.

19.Ragi porridge salt version is ready

The consistency of ragi salt porridge is a little thick

20. Serve it hot or cold.

seasoning suggestion

You can serve it as is or you can serve it after making tadka.

1. Heat 1 tsp oil in a tadka pan and add ¼ tsp mustard seeds, 1 small red chilli broken and ¼ tsp cumin, a pinch of asafoetida and few curry leaves – let it splutter. – Now add it to the porridge.

2.Add tadka and salt.

3. Mix it well. Serve it as is or you can also filter it and serve it.

Ragi porridge is ready!

Expert Tips

Cook on low flame and keep stirring to avoid lumps.
Adjust sweetness as per your taste. You can add any sweetener: jaggery powder or jaggery syrup or cane sugar etc.
Stability is absolutely your priority. If you want it a little thinner, add some more milk or buttermilk. If you want it thick then this will be perfect.
After adding the tempering ingredients, you can either eat the porridge as is or filter it and serve.
For diabetics, you can skip the sweetener completely.

serving and storing

You can serve porridge sweet or with salt. We prefer ragi dalia hot but you can serve it hot also. You can also serve the porridge after applying tadka.

You can cook ragi porridge in water and keep it in the refrigerator for 2 days and make porridge when needed. It will become thick, you will have to whisk or blend it while making the porridge.

general questions and answers

1.Why is my porridge not becoming watery and thick?

If more water is added, it may take a little longer to thicken while cooking. Therefore, keep stirring the porridge to make it thick.

2.What type of ragi/millet flour to use?

You can use regular ragi flour or sprouted ragi flour to make this porridge.

3.How long should I cook porridge?

Do not go by the exact time as it may vary depending on the variety of flour and amount of water used. Cook the porridge until it becomes thick and shiny,

4.My oatmeal has become lumpy, how should I fix it?

If you leave the porridge undisturbed, lumps may form in it. If lumps form in the cooked porridge, mash it well with a ladle, then mix it with milk, sugar and finally filter the lumps by passing through a sieve with large holes.

5.Is this porridge suitable for babies and children?

Yes, it is suitable for children from 1 year to older.

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