Millets acts as a cooling agent in this summer. These include ragi (finger millets), jowar (sorghum) and kutki (little millets). Here are some refreshing drink and broth recipes for summers made from millets. These will also keep your gut healthy.
1. Ambali or Ragi Malt
Ingredients: 3 tbsp ragi or finger millet flour, 2 cup water, 1 cup buttermilk, salt as per taste, a big pinch of asafoetida, 1/2 onion finely chopped, 4 – 5 curry leaves.
How to create Ragi or Ambali Malt
Take the sprouted ragi flour and combine it with water. Cook the mixture in a pan until the colour of the flour deepens. Add buttermilk, cumin, salt, and onions after allowing this mixture to cool. Stir it thoroughly. Take a tempering pot, add some oil, and add mustard seeds for tempering. Add the curry leaves when the seeds start to splutter. Enjoy the ragi malt with this tempering.
2. Kutki broth
Ingredients: 2 tablespoons of kutki, 2 tablespoons of green moong dal, 2 cloves, 1/4 cinnamon stick, 1/4 chopped carrot, 1/2 tablespoon of coriander powder, salt, and pepper to taste. One finely chopped onion, half a lemon, one teaspoon of oil, a few curry leaves, one or two green chilies, three to four cups of water, and one teaspoon of mustard seeds.
How to prepare:
Little millets (kutki) should be soaked in water for at least 20 minutes. After thoroughly soaking, strain the water and allow it to air dry. Moong dal is then finely ground after being dry roasted. After that, heat a cooker and add oil to it. Curry leaves, cloves, cinnamon, and mustard seeds are all tempered. Ginger paste, onion, green chilli, carrot, turmeric powder, and water should be added to this. Add the millet, crushed moong dal, salt, pepper, and coriander powder after that. After letting the mixture come to a boil, cover it and wait for two to three whistles. Before serving, strain the beverage and add some lemon juice. Serve in a bowl.