Ragi Kanji, or porridge, a delicious savory porridge made of finger millet flour, spices and yogurt. A nutritious and body cooling summer food.Jump to Recipe
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.
- Vegan Ragi Laddu
- Ragi Double Chocolate Cake
- Ragi Ribbon Murukku
- Kodo ko Roti/Ragi flour pancake
- Ragi Ammini Kozhukattai / Ragi flour dumplings
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The Porridge Story
Ragi porridge 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
Recipe Card for Ragi Kanji
Ragi Kanji | Ragi Savory Porridge – Summer Food
- 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
- 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!!! 🙂
- 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.
Enjoy this nutritious and hearty ragi porridge for breakfast or as a mid morning snack to keep you full for a late lunch.