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Finger Millet, Banana and Date Smoothie
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Finger Millet, Banana and Date Smoothie

Ragi (finger millet)ModernPan-IndiaDrinkGrain + flourVegetarianContains dairyContains nuts

Prep 10 min · Cook 10 min · Servings not given in the source

Make

Ingredients

  • finger millet (ragi) — 2 tbsp (the source does not say flour; see tips)
  • water, for cooking the millet — 180 ml
  • banana — 1/2
  • dates — 2 (pitted)
  • yoghurt or thick curd — 2 tbsp
  • water, for blending — 120 ml
  • vanilla extract — 1/4 tsp
  • chopped nuts — 1 tsp (to garnish)

Method

  1. Cook the millet with 180 ml water in a small saucepan over low heat, stirring without a break, until it becomes a thick, glossy paste.
  2. Let it cool to room temperature.
  3. Put the cooked millet, banana, dates, yoghurt, 120 ml water and vanilla in a blender and blend until smooth and creamy.
  4. Pour into a glass, scatter the chopped nuts on top and serve chilled.

Tips

  • General practice: check the dates for stones before blending.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from FAO, Millets Recipe Book (2023), PDF pp. 60-61 (printed pp. 44-45), written in our own words.