For a long time I wondered why a normal porridge was called "Malt". I asked around but everyone who made showed me the recipe/method for making regular porridge. I wondered then why was it called "malt"? But then those were the days of eating and not asking questions - that too on food. And then came a time when it fell on me to cook for my family and the need to know what I was cooking (or for that matter - why) became important. I realized that when a grain is germinated (or to simply put - Sprouted), dried which in turn is ground into powder - then this process is called as Malting (or Malt Powder). This process makes the end product browner, sweeter, shinier and adds more nutrition cos of sprouting. Unfortunately, I have come across many articles in the net where whole grain finger millet is roasted and powdered but they call this porridge as Ragi Malt. No germination is done to those whole grains. If you want Raagi malt then make the flour right at home after sprouting the grain (I have shown how here ). Otherwise this method can be followed with regular store bought finger millet powder. But technically that wont be a Ragi malt (except if that packet says its Ragi malt ;)) but a porridge (if you said who cares, well, I would agree with that too! :) I love the porridge either-ways)

My mother often teases me that  this raagi porridge practically raised me :)  That's how regular this was in every breakfast table. I have enjoyed it as long as I can remember. In the US, I tried to find the Ragi whole grain, but couldn't find it at all. Then  a dear neighbor gave me a generous packet of the grain that she had got from India and I was thrilled to bits. Among the many recipes that I tried with it, this Malt was a regular with the flour I made right at home. There is no specific amount or proportion per se to make this porridge. It mostly depends on your taste buds. This is how I make it for us.