Ragi kanji is a nutritious and calcium-rich porridge made with superfood finger millet flour and yogurt. It is a gluten-free and nut-free savoury beverage that gets ready in 15 minutes.
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A glass of this traditional drink makes a perfect breakfast to start your day. It keeps you full until lunch and keeps your energy levels up.
The best part is that it can be served warm or cold and helps keep the body cool specifically on scorching summer days.
Why we love this porridge?
It is rich in calcium, fiber and other essential nutrients
Prepared with just 5 ingredients
It can be consumed hot or cold.
Ingredients
- Flour: Ragi flour (finger millet flour/nachni flour).
- Spices: Cumin seeds and salt.
- Liquid: Water
- Dairy: Plain yogurt. You can use either store-bought or homemade yogurt, but make sure it's not too sour and well within its expiry date.
See the recipe card for quantities.
Step by Step Instructions
Step 1: In a small bowl, combine ragi with ¼ cup of water. Stir well until you get a smooth lump free paste.
Step 2: Place a steel pot on the stovetop and pour water into it.
Step 3: Bring 1 cup of water to a rolling boil over medium heat.
Step 4: Reduce the heat to the lowest setting once the water starts boiling. Slowly pour the ragi paste into the water, whisking continuously.
Step 5: Cook it over low flame for about 5-6 minutes stirring constantly until mixture thickens.
Step 6: Add salt, cumin, and switch the heat off once the mixture thickens.
Step 7: Now add yogurt, ¼th cup of water and whisk until well combined. Taste and adjust salt.
Pour kanji into a glass and enjoy a nutritious and comforting breakfast.
Check out the ragi nookalu ambali recipe on the blog.
Substitutions and Variations
Spices: You can use cumin powder instead of whole seeds.
Spicy Kick: A pinch of black pepper powder makes ganji slightly spicy.
Dairy Free: Use plant-based yogurt instead of regular dairy yogurt.
Storage
You can store the cooked ragi mixture in the fridge for up to 2 days. Ensure to take out the desired portion of cooked ragi mixture to make kanji and allow the remaining portion to cool completely. Transfer the cooled portion into an airtight container and store it in the fridge.
To make kanji, scoop out the required quantity from the fridge, and warm it in the microwave or on the stovetop. Mix in yogurt, water and enjoy it.
Tips and Tricks
Ragi Paste: Always make a ragi paste with water first instead of adding flour directly into boiling water. This is to prevent lumps from forming while combining it with boiling water.
Whisk Continuously: Keep whisking continuously after adding ragi paste to prevent it from sticking to the base of the pot.
Use Whisk: Try using a whisk instead of a spoon to break any small lumps that may form while adding ragi mixture to boiling water.
Adjust Consistency: Add more water for a thinner or soup consistency and less water for a thick consistency.
Related
Looking for other south Indian breakfast recipes? Try these:
More Easy Breakfast Recipes
KEEP IN TOUCH
Do let me know if you try this nutritious ragi kanji recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Ragi Kanji (Savoury Millet Porridge)
Equipment
- 1 Small Bowl
- 1 Spoon
- 1 Hand Whisk
- 1 Steel Pot/Saucepan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ Cup Ragi Flour (Finger Millet Flour)
- ¼ + 1 cup Cup Water
- Salt as required
- ½ Teaspoon Cumin
- ⅓ Cup Yogurt
- ¼ Cup Water adjust to get desired consistency
Instructions
- In a small bowl, combine ragi with ¼th cup of water. Stir well until you get a smooth lump free paste.½ Cup Ragi Flour (Finger Millet Flour), ¼ + 1 cup Cup Water
- Place a steel pot on the stovetop and pour water into it.¼ + 1 cup Cup Water
- Bring 1 cup of water to a rolling boil over medium heat.¼ + 1 cup Cup Water
- Once the water starts boiling, reduce the heat to the lowest setting. Slowly pour the ragi paste into the water, whisking continuously.
- Cook it over low flame for about 5-6 minutes stirring constantly until mixture thickens.
- Once the mixture thickens, add salt, cumin and switch the heat off.Salt, ½ Teaspoon Cumin
- Now add yogurt, water and whisk until well combined. Taste and adjust salt.⅓ Cup Yogurt, ¼ Cup Water
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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