Ragi Kanji, or porridge, a delicious savory porridge made of finger millet flour, spices and yogurt. A nutritious and body cooling summer food.

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What are Millets?

A group of cereals which are mostly tiny in size, round in shape. There are about 6,000 varieties of millet throughout the world in different colors too. Millets are gluten-free and rich in B vitamins, calcium, iron, potassium, magnesium, and zinc. The bran layers of millets are good sources of B-complex vitamins. Varagu or Kodo millet is a millet variety.

Ragi | Finger Millet

Ragi also known as nachani, finger millet or kelvaragu or keeppai in short. It has become a part of the diet in most households in India due to its impressive nutritional value and affordable price. The first weaning food for most of the babies would be ragi porridge. Other than porridge you can make tons of other delicious dishes with this nutritious millet.

The Porridge Story | Ragi Kanji

Ragi kanji used to be our favorite summer-time lunch-time menu. During childhood days, most of the weekends, we cousins will come together at our aunt's house. We used to have such a gala time, playing cards and watching movies. Our aunt used to cook this Ragi koozh/finger millet porridge with rice the previous night and we all will devour it with shallots and curd the next day morning or at lunch.

But as we grew up, we forgot this humble and nutritious porridge. Now again after so many years, I have started to have this for my breakfast. Actually during my stay in Chennai this was my breakfast everyday and sometimes i have it as my lunch with other dry curries

@icampinmykitchen

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Recipe Card for Ragi Kanji

Ragi Kanji | Ragi Savory Porridge - Summer Food

Ragi Porridge, a delicious savory porridge made of finger millet flour, spices and yogurt. A nutritious and body cooling summer food.

4 from 1 vote

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Course: Appetizer, Beverages, Breakfast

Cuisine: South-Indian

Keyword: Barley buttermilk porridge, Millet kanji, Millet koozh, Nacchini, Quick and easy breakfast kanji, Ragi kanji, Ragi Koozh

Prep Time: 2

Cook Time: 15

Total Time: 17

Calories:

Ingredients

¼ Cup Ragi Flour
½ Cup Water
½ Cup Yogurt
½ Cup Buttermilk ½ Cup More, if needed
handful of curry leaves
handful of Fresh Coriander leaves
½ a green chili
Salt to taste

Instructions

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.