Karnataka To Include Ragi Malt In The Midday Meals
Image Credit: Representative image

There is good news for schoolchildren in Karnataka. The state government has initiated the idea to add ragi malt to the midday meal programme. It has been decided to serve this nutritious food once in ten days along with the routine of giving two eggs a week and milk to combat malnourishment in school-going kids. 

Madhu Bangarappa, the Primary & Secondary Education Minister of the state said that this step will be beneficial for more than 1 crore children studying in government and aided schools. They have also tested and certified the ragi malt packets with Central Food Technological Research Institute. 

“The government is spending Rs 160 crore to provide extra eggs to schoolchildren. The education department has decided to seek assistance from corporates under their Corporate Social Responsibility (CSR) arm to improve facilities and meet additional expenditure in government schools,” the Primary & Secondary Education Minister added. 

Ragi malt is an extremely nutritious drink that is prepared by mixing ragi flour with water or milk. As per a report by Agricultural And Processed Food Products Export Development Authority (APEDA), ragi or finger millet is a good source of minerals, dietary fibre, polyphenols and protein. The calcium and potassium present in this millet play an important role in the overall health of the growing children.  

Here is an easy recipe to make rag malt: 

Ragi Malt Recipe 


  • 4 tablespoons ragi flour 
  • 3 cups water, divided 
  • 5 cups plain buttermilk 
  • Salt to taste 
  • ¼ teaspoon roasted cumin powder 
  • ¼ teaspoon asafetida 
  • 10-12 curry leaves 
  • 2 tablespoons chopped onion 
  • 1 teaspoon chopped cilantro


  • Add 2½ cups of water to a medium size pot and let it come to a boil. 
  • Meanwhile, mix ragi flour in the remaining water. Slowly add the ragi mixture to the boiling water. 
  • Allow it to cook for 2-3 minutes and remove the pot from heat. Let the mixture cool completely. 
  • Now add the ragi mixture to buttermilk and combine until smooth. Add salt, cumin powder, asafoetida, curry leaves and onion. 
  • Mix well and chill for a few hours. Garnish with cilantro leaves and enjoy.