Ragi java or ragi malt is a healthy drink widely popular all over India. My version is more like a soup and is fortified with the use of barley water. Serve this delicious ragi soup for dinner or lunch.
About the Recipe
I love adding millets in my diet. Like in this jowar idli or in this sanna polo recipes. Along with adding their wholegrain goodness, millets also make the dishes wholesome and delicious. Ragi or finger millet is one of my favorite millets to use. They are available in both wholegrain form and as flour. Sprouted ragi is very nutritious and I use it to make these dosa. This porridge is a very common dish all around India. Each region has a slightly different name, ragi java or kanji in Telugu, ragi ambli or ambali in Kannada, ragi malt everywhere else. But even with all these differences, it is basically a healthy millet dish that is both nourishing and delicious. I remember by grandmother making ragi malt recipe quite frequently. It was not too appealing to a 5 year old kid. But after all these years, here I am making this age old nutritious dish for my family. This ragi porridge recipe is made with the goodness of barley water, making it absolutely amazing for the hot summer season. Use the leftover barley to make barley pulihora or add it soups. Do try this healthy savory ragi malt drink, I am sure the whole family will lot it.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. This finger millet porridge or soup needs only a handful of ingredients:
Ragi flour or finger millet flour - easily available in Indian groceries or online. If sprouted ragi flour is available, then buy that.Barley - either pearl or hulled would workFlavorings - garlic, bay leaves, salt and pepper
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here’s how to make ragi porridge: In a medium size saucepan, combine pearled barley and 4 cups of water. Soak for at least 30 minutes and up to 2 hours. Place the sauce pan on the stove and bring the mixture to a boil and simmer for 10 minutes. Strain the barley, reserving all of the stock.* Whisk ragi flour in ½ cup of water forming a slurry. Set aside. Heat butter in a medium size sauce pan, add chopped garlic and bay leaf. Cook for 1 minute or until fragrant. Add barley water and ragi slurry whisking constantly. Cook until the mixture thickens, about 3~4 minutes. Stir in the remaining ½ cup of water, if the porridge looks too thick. Season with salt and pepper. Serve topped with onions and yogurt warm or at room temperature.
Expert Tips
This ragi porridge can be made with just water. Use about 4 cups of water instead of barley water in the recipe.If you have sprouted ragi flour, then use it to make this soup.Don’t toss those barley grains!! They are not completely cooked, but they can be cooked further to be used in other recipes: Add 2 cups of water and simmer the partially cooked barley for about 30 minutes until the grains are tender.Use the cooked barley in soups, salads or pilafs. It is a great hearty rice alternative for curries.You can also make a sweet ragi porridge, stir in jaggery or sugar to taste along with ground cardamom.
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Here are a few more ragi recipes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
