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Browntop Millet Malt Drink (with Ragi and Green Gram)
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Browntop Millet Malt Drink (with Ragi and Green Gram)

Browntop milletTraditionalKarnatakaDrinkFlour (atta)VegetarianContains dairy

Soak overnight · Prep 20 min · Cook 15 min · Servings not given in the source

Make

Ingredients

  • malted browntop millet flour — 50 g
  • malted finger millet (ragi) flour — 25 g
  • malted green gram flour — 25 g
  • malt powder (the mix above) — 30 g (for one drink)
  • milk — 150 g
  • water — 100 g
  • sugar — 20 g

Method

  1. To malt the grains, steep each in three times its volume of water for 12 hours, giving them an hour out of the water after the first 6 hours. Spread them briefly on a wet cloth, then tie them in muslin and leave at room temperature for 24 hours to sprout.
  2. Dry the sprouted grains, mill them into flour and sieve.
  3. Mix the browntop, ragi and green gram flours in the ratio 50:25:25 and store airtight.
  4. For one drink, bring the milk and water to a boil, whisk in 30 g of malt powder and the sugar without letting lumps form, and boil for 15 minutes.

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 UAS Bengaluru, M.Sc. thesis on browntop millet (Roopa, 2015), PDF p. 125 (printed p. 82), written in our own words.