| Product Used |
Sidhya Finger Millet (Ragi) Flour |
| Preparation Time |
5 mins |
| Cooking Time |
10 mins |
| Servings |
2 |
| Chef's Note |
You can prepare this recipe using any Sidhya millet flour for a delicious variation. |
Ingredients
| Ingredient |
Quantity |
| Sidhya Finger Millet (Ragi) Flour |
2 tbsp |
| Water |
1 cup (plus extra if needed) |
| Curd |
2–3 tbsp |
| Salt |
To taste |
| Chopped Coriander (Optional) |
1 tbsp |
Green Chilli, finely chopped (Optional)
|
1 |
| Grated Ginger (Optional) |
1 tsp |
| Curry Leaves (Optional) |
A few |
Instructions
-
1. In a bowl, mix the Ragi Flour with 1 cup water to make a smooth, lump-free slurry.
-
2. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously until it thickens slightly and turns translucent.
- 3. Remove from heat and allow it to cool completely to room temperature.
- 4. Add the curd and salt, then whisk until smooth and drinkable. Add extra water if needed to adjust the consistency.
- 5. For extra flavour, mix in chopped coriander and grated ginger, or temper with mustard seeds and curry leaves.
- 6. Stir well and serve chilled or at room temperature.
Serve chilled and enjoy this refreshing Ragi Karba as a healthy, nourishing drink anytime.
