Ragi masala chaas,prepared using ragi flour and spiced yogurt, a refreshing and filling summer coolant. Most of the summer day mornings, we don’t feel like having breakfast and sometimes standing in the kitchen to an elaborate breakfast will be too tiring. This Ragi masala chaas can be made in 15 minutes and it’s a quite filling drink too. You can pack this in a leak proof bottle to work also. You can adjust the consistency as per your preference. I have tried this few times but never get a chance to click the pictures. This morning, i made this for myself and finally had some time to click the pictures.
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Ragi masala chaas
Recipe Cuisine: Indian| Recipe Category: Beverages
Prep Time: 10 mins | Cook time: 5 mins | serves: 4 | Author: Jeyashri
Ragi masala chaas,prepared using ragi flour and spiced yogurt, a refreshing and filling summer coolant..
Prep Time: 10 mins | Cook time: 5 mins | serves: 4 | Author: Jeyashri
Ragi masala chaas,prepared using ragi flour and spiced yogurt, a refreshing and filling summer coolant..
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.
- 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.
Notes:
- Add yogurt to the ragi mixture once it is completely cool.
- The same came be in a South Indian way of making neer mor.
- Ragi masala chaas is quite filling and i had 2 glasses of this for my breakfast.
Nice twist to a bland Ragi kanji. Loved it!!