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Ragi Porridge

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.
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 minutes
Cook Time 15 minutes
Total Time 17 minutes


  • 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.