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33 Comments

  1. Madam – I appreciate your kindness in sharing your healthy simple step by step recipes for beginners with elaborate photos including narrating the health benefits. May you have a long life.

  2. Dear Dassana,
    I keep referring to your recipes every now and then. You explain every step with so much detail, that it is impossible for us to make mistakes while trying. Thank you5 stars

    1. hi soumya. firstly thank you. it feels nice to know that the details help. i make sure the while cooking the readers do not make mistakes or errors and that is the reason i end up writing detailed steps. most welcome and happy cooking.

  3. Hi Dasana.. I’m an ardent follower of your site. I’ve tried many recipes and all have come out really well. For this recipe, can you tell me how to make it with whole ragi instead of flour?

    1. thanks meghna. soak ragi overnight in enough water overnight or for 7 to 8 hours. drain all the water. add the soaked ragi in a grinder jar. add water (not much, just enough for the ragi to grind easily). grind to a smooth consistency. pour the ragi batter in a pan. gently heat through. when it becomes warm, add some milk or water if required and to get the consistency you want. continue to simmer and cook on a low to medium-low flame till the porridge is done. keep on stirring often. lastly add sugar or jaggery and nuts. simmer for a minute or two. hope this helps.

  4. What brand you use for jaggery powder.. There are many organic jaggery powder available in market.

    1. i either use organic tattva, fabindia or 24 letter mantra. a few brands i had purchased from amazon, but i do not remember their names now. hope this helps.

    1. pihu, did you use correct tablespoon measure or used the spoon we use for eating or serving food. 6 tablespoons of jaggery makes the malt just sweet. it is not very sweet. malt is supposed to be sweet. you can definitely add less jaggery. the amount of sweetness will also depend on the jaggery quality and each person’s preference for sweetness will be less or more. in fact, in any recipe, one can always less or more jaggery or sugar depending on personal preference. hope this helps.

        1. no. 1 tablespoon is a standard measurement where 1 tablespoon equals 14.78 ml (round it to approx 15 ml). if you compare with teaspoons than 1 tablespoon is 3 teaspoons. eating spoon varies with size. some of them will contain more volume than 1 tablespoon or even less. for getting to learn perfect cooking till you master adding ingredients by approximation (method of andaaz) it is better to buy measuring cups and spoons. you can easily buy them online. for baking, measuring cups and spoons are very helpful.

  5. This was awesome. I would really appreciate if you post the savory ragi malt recipe version as well. For health reasons, we are trying to find ways to incorporate ragi in our diet, but the options are too limited right now. Appreciate all your help5 stars

    1. thanks sayanti. sure, i do plan to add the savory version too. try adding some ragi flour in the chapati atta. i do that when i make chapatis. for 3 cups of wheat flour, you can add about 1/3rd to 1/2 cup of ragi flour.

      i will try to add some more ragi recipes.

  6. First of all let me thank you for providing valuable insights and the detailed explanation on ragi/malt. I never knew the actual meaning of malt till I read this☺
    Made this porridge today.. Skipped sugar,added mixed dry fruits.Very refreshing and cool in this hot summer.
    For the savoury version how much buttermilk is to be added in this recipe?Please advise.5 stars

    1. welcome winnie. ragi drinks are cooling. the buttermilk one is more cooling. depending on the consistency you want from medium to thin to runny, you can add the quantity of buttermilk. add buttermilk once the cooked ragi mixture has cooled completely. when the ragi mixture cools, it will thicken more. about 1 to 1.5 cups of buttermilk should be fine.