Raagi Ganji or Raagi Ambli is a poor mans meal or a farmers meal. Raagi or Finger Millet is not only a inexpensive millet but also slow in digesting. Hence you feel full with less quantity and you don’t feel hungry for a long time. It till date remains one of the ingredients of staple diet of Karnataka.
Apart from being inexpensive, Raagi reduces “bad” cholestrol, prevents cardiovascular disease, Raagi has anti-microbial properties, Raagi controls diabetes, Raagi is a rich source of minerals, Raagi has high protein content, Raagi is cooling on the body. Raagi is one of the first external food that is given to baby.
Raagi ganji, Raagi Mudde, Raagi Rotti , Raagi Dosa, Raagi hurihittu are some of the common dishes that are prepared using this millet.
Even today Raagi ganji is prepared every single day at my grandmom’s house. During summer, we see this drink being served on streets. Compared to rice, Raagi is higher in calcium, proteins, phosphorus, and iron. And lower in fat and carbohydrates, making it more healthier than rice.
I usually have my breakfast only by 9am. So i am on an empty stomach till my breakfast. Hence I have been having one glass of this drink every morning first thing and second with my breakfast. This has reduced acidity, bloated tummy for me.
This drink can be had as both sweet or savoury depending on your taste buds. Here is how you make it.
Ingredients
Makes two big glasses
3 tbsp – Raagi Flour
2 glasses – Water
For sweet option
Sugar to taste
1/4 cup – Milk
For Savoury option
Salt to taste
1/4 cup – Buttermilk or curd
1 tsp – Roasted jeera powder (optional)
1 tbsp – Finely chopped onion (optional)
1 tsp – Chopped coriander (optional)
Method
In a utensil mix the raagi flour and water till it is mixed well without any lumps. I use a balloon whisk to make sure it is mixed well.
Now place the utensil on medium flame and start cooking, stirring it continuously making sure it doesn’t stick to the bottom. If it sticks to the bottom then lumps form. It will take 3 to 5 minutes for it to start thickening. Once it reaches a thick milkshake consistency, turn off the flame. If you are making it sweet then add milk and sugar and mix it well. You can have this hot.
But if you are having it with buttermilk, then let it cool completely and then add buttermilk, salt , onion, cumin powder and coriander. Serve it at room temperature or cold.
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