Ragi Kanji/Ragi Buttermilk
Ragi Kanji or Buttermilk very nutritious and refreshing drink that cools down the body in hot summers. A very popular summer drink in southern parts of India.
Ingredients
For Ragi paste
- ¼ cup Ragi Flour/Finger Millet Flour
- ¼+1 cup Water
For Ragi Kanji
- 2-3 tbsp Ragi Paste
- 1 cup Fresh Curd/Dahi /plain yogurt
- 1-2 cup Chilled Water depending on the thickness of kanji you want
- 1 tsp Roasted Cumin Powder
- ½ tsp Black Pepper Powder
- Black Salt as per taste
- ½" Grated Ginger
- 1-2 Chopped Green Chillies optional
- Mint/Coriander for garnish
Instructions
Make Ragi Kanji
- Mix ragi with ½ cup water and make a smooth paste.¼ cup Ragi Flour/Finger Millet Flour, ¼+1 cup Water
- In a pan heat 1 cup water, once water starts boiling, add ragi paste, mix it well and cook it until it forms a thick and glossy mixture.¼+1 cup Water
- Cool it completely till further use.
Make Ragi Kanji
- Take yogurt/dahi in mixing bowl/jar.1 cup Fresh Curd/Dahi
- Add water, 2-3 tbsp, ragi paste, black salt, black pepper powder, roasted cumin powder and ragi paste.1-2 cup Chilled Water, 1 tsp Roasted Cumin Powder, ½ tsp Black Pepper Powder, Black Salt, 2-3 tbsp Ragi Paste
- Use a whisk or mathani(a wooden churner used for mixing curd or making buttermilk). You can also use blender.
- Add green chillies,
- Add chopped fresh coriander, mint leaves mix nicely.1-2 Chopped Green Chillies, Mint/Coriander for garnish
- Serve chilled garnish with chopped coriander and mint leaves.
Video
Notes
To make Buttermilk check out here..Chaas(Indian Buttermilk).
To make the sweet version add Ragi paste in chilled milk or hot milk with sweetener as required.
Add crushed or grated ginger and curry like we add in masala chaas.
You can also temper kanji or buttermilk with mustard seeds, red chilli and curry leaves for a more flavourful taste.
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