Ragi Kanji Recipe | Salted Ragi Porridge

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ragi-kanji-recipe-|-salted-ragi-porridge

Ragi Kanji Recipe | Salted Ragi

Ragi kanji recipe – a delicious and healthy Indian drink using ragi. This salted ragi porridge uses finger millet flour and curd. Ragi or nachni is one of the millets that is widely used in South India. It is a super grain and is highly nutritious. This savoury ragi porridge is prepared with yoghurt or buttermilk and seasoned with spices. It is very tasty and easy to make in minutes. You can have it as a healthy filling breakfast or snack. Another ragi recipe that I usually prepare is ragi ladoo.

This salted version of finger millet porridge is very easy to prepare with just a few ingredients. First, we cook the ragi flour or nachni flour with water and then add in the buttermilk. Finally, add the tempering to the prepared kanji and its ready to be served. I feel the tempering gives a nice flavour to the drink. Finger millet or ragi is a highly nutritious cereal. It a rich source of calcium. It is also a good source of vitamin D and dietary fibre. In addition, ragi is a good source of proteins. It’s certainly great to include this superfood millet regularly in our diet. Let’s move on to the recipe for easy salted ragi kanji.

How to make Ragi Kanji step by step

  • Firstly, take ragi flour in a pan.
  • Add 1 and 1/4 cups water to the ragi flour and whisk well till there are no lumps.
  • Now heat the pan and let the ragi cook on a medium-low flame, stirring continuously to avoid any lumps.
  • After a couple of minutes, the ragi mixture will thicken and turn glossy. Now remove the pan from heat and set it aside to cool down completely.
  • Meanwhile, prepare the buttermilk with curd and add it to the cooled ragi mixture along with salt and whisk well to combine.
  • Temper the spices.
  • Finally, add the tempering to the prepared ragi kanji and stir. Garnish with finely chopped coriander leaves.
  • Salted ragi kanji is now ready to be served.

Ragi Kanji | Salted Ragi Porridge Recipe (1 cup = 250 ml)

Ragi Kanji

  • Category: Breakfast
  • Cuisine: South Indian
  • Serves: 2
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins

Ragi kanji – a delicious and healthy Indian drink using ragi or finger millet with yoghurt.

Ingredients

  • 2 tbsp ragi flour ( finger millet flour / nachni )
  • 1/2 cup curd (yoghurt / dahi / thayir )
  • 1/2 tsp mustard seeds
  • 1/4 tsp finely chopped ginger ( adrak / inji )1 green chilli
  • A few curry leaves1 tsp finely chopped coriander leaves
  • 3/4 tsp oil
  • Salt to taste

Instructions

  • Take ragi flour in a pan.
  • Add 1 and 1/4 cups water to the ragi flour.
  • Whisk well till there are no lumps.
  • Now heat the pan and let the ragi cook on a medium-low flame, stirring continuously to avoid any lumps.
  • After a couple of minutes, the ragi mixture will thicken and turn glossy.
  • Now remove the pan from heat and set it aside to cool down completely.
  • Meanwhile, to prepare the buttermilk, whisk the curd in a bowl till it turns smooth. Add 1 cup water and again whisk it well.
  • Add this buttermilk to the cooled ragi mixture along with salt. Whisk well to combine.
  • To prepare the tempering, peel and finely chop the ginger and roughly chop the green chilli. Heat oil in a pan.
  • Add mustard seeds. When they splutter, add chopped green chilli and finely chopped ginger and curry leaves. Saute for a few seconds and remove from heat.
  • Add the tempering to the prepared ragi kanji and stir. Garnish with finely chopped coriander leaves.
  • Salted ragi kanji is now ready to be served.

Notes: Make sure to keep stirring continuously when the ragi flour is cooking, to avoid lumps.

For more details, please visit http://gestyy.com/w9XZlK

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