29 April, 2016
Sprouted finger millet/Molake ragi Juice
Yummy tangy juice which can be prepared using sprouted whole finger milled/ragi. At first let us know about how to sprout ragi.
Soak ragi in enough water for 10 to 12 hours, then drain all the water and keep it covered tightly in a container or sprout maker, In next 8 to 10 hours ragi will be ready with sprouts. Then we have to dry roast ragi in a pan on low medium flame by putting small quantity of sprouted ragi at a time in the pan, allow it to cool completely, Powder it in the mixer and store it .
We can make juice or it can be eaten mixed with jaggery, little ghee and milk… that also tastes good. My mother used to give it in the evening as evening snack. Here is the recipe of Ragi juice
We can use un-sprouted ragi also, In that case we just have to soak ragi for 10 to 12 hours, drain all the water, dry roast in small batches, cool & then Powder … it is ready to use
Ingredients : measuring cup used – 200 ml
- Ragi Powder – 1 tbsp
- Water – 1&1/2 cup
- Jaggery – 2 tbsp
- Salt – a pinch or two
- Thick Tamarind juice OR Lemon Juice – 1/2 tsp
PROCEDURE :
- Mix everything and stir well & serve. Ice cubes can also be added Or chilled water can be used
