About This Recipe
Ragi, or finger millet, is well-known for its dietary benefits across the globe, especially in gluten-free baking. In Swahili cuisine, this grain finds its way into uji wa wimbi, a sweetened millet porridge. In India, ragi flour is also used to make a porridge (especially for weaning babies), to roll out nutritious flat breads like roti or thalipeeth, and to make ragi dosas. This recipe uses the natural sweetness of a banana instead of sugar. Served warm, it makes for a nourishing winter breakfast.
Rich in minerals and amino acids, ragi is also an excellent source of dietary fibers and polyphenols, which help lower and stabilize blood sugar levels (when consumed regularly). Bananas are a good source of fiber, vitamin B-6, and tryptophan, an amino acid with mood-enhancing benefits. In combination with milk, this ragi and banana drink is a powerful mix of calcium, fiber, potassium, and protein.
- 2 Tbsp (35 g) ragi flour
- 1 banana, peeled and chopped
- 1 cup (250 ml) milk of your choice
- 1/2 cup (125 ml) water
Step 1In a medium saucepan, add the water and whisk in the ragi flour. Switch on the heat and whisk the mixture to prevent any lumps. After a minute, add half of the milk, to the simmering mix. Reduce the heat, and continue whisking until it comes to a boil, about 3 minutes. Take this off the heat and set aside.
Step 2In a blender, add the chopped banana and remaining milk, and blend. Add in the still warm ragi mixture, and blend until well combined. Serve warm.