Ragi Kanji (Savoury Millet Porridge)

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Snack

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegetarian

Servings: people

Calories: 98kcal

Author: Geetha

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

Get Recipe Ingredients

Instructions

In a small bowl, combine ragi with 1/4th 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

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.

Nutrition