Procedure to prepare Ragi Malt Powder

I recommend the freshers to learn the basics of weighing the grains,


1 Ser = 2 Adher = 4 Pav = 16 Chattank = 80 Tola = 933.1 grams


1 Savaser = 1 Ser + 1 Pav (1¼ Seer)
1Savasher weighed 30 Imperial rupees
In Hindi 1¼ Seer = Sava (1¼) Seer, or Savaser
1 Dhaser = 2 Savaser = 2½ Seer

In Hindi 2½ Seer = Dhai (2½) Seer, or Dhaser

1 Paseri = 2 Adisari = 5 Seer
In Hindi 5 Seer = Panch(5) Seer, or Paseri for short
1 Daseri = 2 Pasri = 10 Seer
In Hindi 10 Seer = Das(10) Seer, or Daseri for short
1 Maund = 4 Daseri = 8 Pasri = 40 Seer

The below ragi malt procedure is for the quantity of one ser (1 seer) Ragi:

1. Wash one ser ragi till it becomes completely clean, allow it for 24 hours to sprout (you can wrap washed ragi in a cloth for it to sprout at a faster rate).

2. Dry it completely under sun and fry it in a pan without oil.

3. Fry one chattank ( may be of your fist size) green gram.

4. Fry one chattank red gram (thoor dhal-not red color ).

5. Fry one chattank black gram.

6. Fry one chattank Bengal gram (channa dhal).

7. Add two teaspoon black pepper, one teaspoon fenugreek seeds (methi), and two teaspoon cumin seeds (jeera) to the fried content.

8. Add dryfruits if required.

Note: The baby should be of minimum 6 months old for dry fruits.


9. Grind to make it a flour.


The mentioned quantity is grinded in a flour mill shop. After grinding, take a thin cotton piece of cloth (bigger size – may be half the size of your duppatta), cover the opening of the vessel and wrap it around the vessel neck. Filter the flour to get the finely grinded flour.

If you are grinding at home for a small quantity then fine grind it. No need to filter it.
The above mentioned quantity can be used for more than a month based on the regular usage.

The Delicious and healthy ragi malt powder is ready!