• Millet cucumber lassi
  • Vazhaithandu mor
Ragi masala chaas - 1

Ragi flour 2 tblsp Water 1 cup (to cook ragi) Yogurt 1/2 cup Black salt | kala namak 1/4 tsp Chaat masala 2 pinches Roasted jeera powder 1/2 tsp Coriander leaves few Green chili 1/2 Ginger a small piece Salt as needed Water 2 cup (for chaas)

  • In a saucepan add the ragi flour.
  • Add 1/4 cup of water and mix it nicely without any lumps.
  • I used sprouted Ragi flour which i got from India.
  • Add 3/4 cup water to this and mix well,
  • Cook this ragi mixture in low flame till it gets a porridge consistency.
  • Ensure not to burnt it as it tends to get burnt soon. So stir continuously.
  • Once it is cooked allow this to cool completely.
  • In a mixie jar, add the yogurt, green chili, ginger, chaat masala, black salt and roasted cumin powder.
  • Add this cooled ragi mixture.
  • Beat this nicely to get a smooth blend.
  • Add 2 cups of chilled water to adjust the right consistency.
  • If you want this even more thinner, add 1 more cup of water.
  • Check for salt and add as needed.
  • Ragi masala chaas is ready to serve.
  • Do not store this in the refrigerator for more than 6 hours.

Method with step wise pictures:

  • In a saucepan add the ragi flour.
  • Add 1/4 cup of water and mix it nicely without any lumps.
ragi masala chaas 1 - 2
  • I used sprouted Ragi flour which i got from India.
  • Add 3/4 cup water to this and mix well.
ragi masala chaas 2 - 3
  • Cook this ragi mixture in low flame till it gets a porridge consistency.
  • Ensure not to burnt it as it tends to get burnt soon. So stir continuously.
ragi masala chaas 3 - 4
  • Once it is cooked allow this to cool completely.
  • In a mixie jar, add the yogurt, green chili, ginger, chaat masala, black salt and roasted cumin powder.
  • Add this cooled ragi mixture.
ragi masala chaas 4 - 5
  • Beat this nicely to get a smooth blend.
  • Add 2 cups of chilled water to adjust the right consistency.
  • If you want this even more thinner, add 1 more cup of water.
  • Check for salt and add as needed.
  • Ragi masala chaas is ready to serve.
  • Do not store this in the refrigerator for more than 6 hours.
Ragi-masala chaas - 6
  1. Add yogurt to the ragi mixture once it is completely cool.
  2. The same came be in a South Indian way of making neer mor.
  3. Ragi masala chaas is quite filling and i had 2 glasses of this for my breakfast.