Millet cucumber lassi Vazhaithandu mor
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.
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