In a heavy bottom pan add the ragi flour and water, mix well without any lumps. Take it to the stove, cook in a low flame, keep stirring , the water will be absorbed and it will start turning to a thick porridge. Turn off the heat when it comes together as thick-gooey mass.Let it cool for 10 minutes.
Take the cooked porridge in a blender jar, add yogurt,½ Cup buttermilk, green chili, curry leaves, coriander leaves and salt.
Blend together, to get a smooth liquid, If you feel it is too thick, add another ½ Cup of Buttermilk and Blend it frothy.
Serve it tall glasses and call it a smoothie, or as a porridge in bowl and get your very own froth mustache!!! :)
Notes
You can cook the Ragi the previous night and refrigerate or keep it @ room temperature and make smoothie the next day.
Overnight rested and fermented ragi is even more tasty and also high in Nutrition. This is the way My Mom and her mom make ragi porridge.