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| Sprouted ragi koozh_a healthy drink for all age groups |
Preparation time- 12 hours for fermentation
Cooking time-20 mins
Ingredients:
- Raw rice- 1 cup
- Ragi seeds- 200 gm
- Curd- 1/2 cup
- Green chilly sliced- 1 no.
- Onion sliced- as needed
- Salt- as needed
Methods
For sprouting ragi
For sprouting ragi
Step 1: Wash ragi/Panjapul very well and soak it in drinking water for six hours. Drain the water completely and allow it to dry at room temperature or keep under the fan for two hours. Take a towel, keep ragi in the center of the towel and, cover and tie it properly. Make sure that no water should be there. Keep this in a vessel and cover with a lid. Keep it for overnight. Next day morning, you can see sprouted ragi. If any foul smell is there, discard it and try another one.
Step 2: Grind sprouted ragi seeds as a smooth paste by adding water slowly. Cook raw rice in a thick vessel by adding two cups of water.
Step 2: Grind sprouted ragi seeds as a smooth paste by adding water slowly. Cook raw rice in a thick vessel by adding two cups of water.
Step 3: Add ragi paste to cooked raw rice and stir it well low flame. Add water slowly and cook it on low flame for ten minutes. Then, turn off the flame and keep it in the same vessel for 6 hours. After that, add curd, onion, green chilly, salt and water as needed and smash it nicely without any lumps. You can serve it after garnishing with curry leaves.
Tips and warnings
- Cook ragi koozh in low flame.
- Don't forget to use thick vessel
- You can store it under refrigeration for 2-3 days.
- Cook ragi very well in order to avoid stomach upset.
- You can add sliced ginger (optional).
Antenatal diet
- Do not add chili, as it contributes acidity and heartburn
- No suggestions
- No suggestions
Diet for diabetic persons
- Reduce raw rice, as it increases blood sugar level
- Reduce salt, as it increases blood pressure level
- No suggestions
- Do not add chili, as it contributes acidity
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