Cooling Nachani Raita Recipe – Ragi & Buttermilk Summer Drink

Last Updated on 4 months by Neha Deshmukh

Cooling Nachani Raita Recipe – Ragi & Buttermilk Summer Drink

Hey everyone! If you’re anything like me, you dread those scorching summer days when even stepping outside feels like a challenge. I’ve been on a mission to find cooling, refreshing drinks that don’t involve loads of sugar, and I’ve landed on this absolute winner: Nachani Raita. It’s a traditional Indian cooler made with ragi (finger millet) and buttermilk, and trust me, it’s a game-changer. It’s not just delicious, but incredibly good for you too!

Why You’ll Love This Recipe

This Nachani Raita isn’t just a drink; it’s a little hug for your body when the heat is on. It’s naturally cooling, super easy to make, and packed with nutrients. Plus, it’s a fantastic way to sneak in some healthy ragi into your diet, even if you’re not a huge fan of it on its own. I first made this when my little one was feeling a bit under the weather, and it was the only thing she’d happily drink – instant relief!

Ingredients

Here’s what you’ll need to whip up this refreshing cooler:

• ?? cup Nachani Flour (Ragi / Finger Millet Flour)
• 1 Green Chilly
• 2 Garlic Cloves
• as required Buttermilk
• to taste Salt / Rock Salt

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Nachani Flour (Ragi / Finger Millet Flour) – Health Benefits & Regional Uses

Nachani, also known as ragi, is a powerhouse of nutrients! It’s rich in calcium, iron, and fiber. In my family, we’ve always used ragi for its cooling properties, especially during the summer months. It’s commonly used in South Indian cuisine – think ragi mudde (balls) in Karnataka or ragi porridge. You can usually find it at Indian grocery stores, or online.

Buttermilk – Traditional Preparation & Variations

Traditional buttermilk (chaas) is different from what you find in most supermarkets. It’s the liquid left over after churning butter from yogurt. You can make your own by whisking yogurt with water until it separates. Store-bought buttermilk works perfectly fine too, though! I sometimes add a pinch of roasted cumin powder to my buttermilk for extra flavor.

Green Chili – Spice Level & Alternatives

The green chili adds a lovely little kick! Feel free to adjust the amount based on your spice preference. If you’re not a fan of heat, you can skip it altogether, or use a milder chili. Some people even use a pinch of black pepper instead.

Garlic – Fresh vs. Paste & Flavor Profile

Fresh garlic cloves give the best flavor, in my opinion. But if you’re short on time, a little garlic paste will do the trick. Garlic adds a wonderful savory note that balances the tanginess of the buttermilk.

Salt / Rock Salt – Choosing the Right Salt

I prefer using rock salt (kala namak) in this recipe. It has a slightly sulfurous flavor that complements the other ingredients beautifully. But regular table salt works just as well!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, in a bowl, mix ?? cup of water with the nachani flour. Whisk it really well until you have a smooth, lump-free paste. This is important – nobody wants lumpy raita!
2. Next, heat ?? liter of water in a saucepan over medium flame. Once it’s boiling, crush the green chili and garlic cloves and add them to the water along with salt to taste.
3. Now, here’s the key: gradually stir the nachani paste into the boiling water. Keep stirring constantly on low heat for about 7-8 minutes. This prevents lumps from forming and ensures the ragi is cooked through.
4. Once cooked, take the mixture off the heat and let it cool completely. Then, pop it in the fridge for 2-3 hours to really chill.
5. When it’s nicely chilled, combine the nachani mixture with buttermilk in serving glasses. Adjust the amount of buttermilk to get your desired consistency – some like it thicker, some like it thinner.
6. Finally, garnish with a sprinkle of fresh coriander or a dash of roasted cumin powder. And that’s it!

Expert Tips

• Lump-Free Guarantee: The secret to a smooth raita is constant stirring while cooking the nachani paste. Don’t walk away!
• Chill Time is Crucial: Don’t skip the chilling step. It really enhances the cooling effect and the flavor.
• Adjust to Your Taste: Feel free to experiment with the amount of chili, garlic, and salt to create a raita that’s perfect for you.

Variations

• Vegan Nachani Raita (Using Plant-Based Yogurt): My friend, Priya, is vegan and loves this recipe with almond or coconut yogurt instead of buttermilk. It works beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
• Adjusting Spice Level: If you want a milder raita, remove the seeds from the green chili before crushing it.
• Festival Adaptations (Summer Solstice/Heatwave Cooling Drink): During intense heatwaves or summer festivals, I sometimes add a few mint leaves to the raita for an extra cooling boost.

Serving Suggestions

This Nachani Raita is best served ice-cold. It’s perfect as a midday cooler, a light breakfast, or even as a side with your lunch. I love pairing it with spicy Indian snacks like pakoras or samosas.

Storage Instructions

You can store leftover Nachani Raita in an airtight container in the refrigerator for up to 24 hours. It might thicken slightly upon standing, so just add a little more buttermilk to adjust the consistency before serving.

FAQs

What are the health benefits of Nachani (Ragi)?

Nachani is incredibly nutritious! It’s a great source of calcium, iron, fiber, and antioxidants. It’s also known for its cooling properties and is good for digestion.

Can I make this raita ahead of time?

Yes, absolutely! You can make the nachani mixture a day in advance and store it in the fridge. Then, just blend it with buttermilk when you’re ready to serve.

What if I don’t have buttermilk? What can I substitute?

You can use plain yogurt thinned with water, or even a plant-based yogurt alternative.

How can I adjust the thickness of the raita?

Simply add more or less buttermilk to achieve your desired consistency.

Is this recipe suitable for people with digestive issues?

Ragi is generally easy to digest, but if you have sensitive digestion, start with a small portion to see how you tolerate it.

Can I use dried red chilies instead of green chilies?

You can, but the flavor will be different. Dried red chilies have a smokier flavor. If you do use them, soak them in warm water for about 30 minutes before adding them to the water.

Enjoy this cooling and healthy Nachani Raita! Let me know in the comments how it turns out for you. Happy cooking!