Ragi Porridge Recipe | Fermented Ragi Kanji Recipe

Ragi porridge, also known as Ragi kanji, is made authentically by fermenting millet balls to increase its nutritional benefits. This powerhouse breakfast of fermented ragi porridge is perfect for hot summer days.

Ragi Porridge Recipe (Ragi Kanji)

Ragi Porridge, we call it Keppai koozh or ragi kanji at home. This is a dish that I often prepare for breakfast. Years ago, I made instant porridge with ragi flour, letting it cool and mixing it with yogurt and spices.

After knowing the benefits of fermented foods on our body, I have now started preparing slightly different porridge. I let them ferment overnight to increase the nutritional benefits.

About Ragi Porridge

Finger Millet is a superfood. You should include them daily in your diet or at least 4-5 times a week. Ragi is also rich in fiber and calcium and can help reduce cholesterol levels. It is an excellent food for losing weight, fighting diabetes and refreshing the body.

Ragi porridge, also known as Ragi kanji or finger millet porridge, is a fermented summer drink made from finger millet flour, making it a healthy and hearty breakfast.

Unlike most recipes that prepare this porridge instantly, this one takes little time. Although it takes time, the recipe is so simple. You don’t need to do a lot of cooking. You should let the finger millet balls ferment overnight, which increases the nutritional benefits and probiotic properties.

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The method I have shared here is similar to the kambu koozh recipe I prepare. Cook the millets and let them ferment overnight. It takes time but is the healthiest way to prepare this porridge.

After fermentation, the texture of this porridge evolves towards a thick consistency. You mix yogurt, onions, chilies and curry leaves to add flavor.

Sometimes, for even more flavor, you can do a little tempering. Heat oil or ghee, add mustard, urad dal, buttermilk chillies and curry leaves. Pour it into the porridge and mix well. It’s so delicious.

Ingredients

• Ragi Flour – use good quality ragi flour (finger millet flour) for this recipe.
• Water – I use 11/2 cups of water to 1 cup of ragi flour when cooking using this method.
• Salt – a pinch of salt is added to enhance the taste of the mud.
• Yogurt – use fresh, slightly sour yogurt or curd to add a refreshing taste to the porridge.
• Aroma – I like to use onions, green chillies and curry leaves. You can even use chopped carrots and grated ginger.

Step by step photos

Making Ragi balls

1) In another bowl, take 1 cup water and 1 cup ragi flour.

2) Use a whisk to mix until smooth and lump-free. Cancel.

3)Take ½ cup water in a non-stick kadai. Add salt to it.

4) Bring it to a boil.

5) Now pour the ragi porridge into the boiling water in one go.

6) Use a spatula to mix until the mixture begins to thicken. Stir constantly so that the mixture becomes thick and free of lumps.

7) Cook over medium-high heat until the ragi mixture starts to leave the sides of the pan and is really thick. This will take 5 minutes.

8) The color of the mixture will darken.

9) Now sprinkle 2 tbsp of water and use a spatula to roughly break up the ragi mixture so that the water can distribute.

10)Cover the pan with a lid and cook covered over medium-low heat for 5 minutes. By then the ragi will be cooked.

11) Now open the lid and mix again. Bring the entire mixture to the center of the pan. The mixture will be slightly sticky. Now cover the pan with a lid and let it sit for 10 minutes. By now the ragi would have cooled down a bit and become non-sticky.

12) After 10 minutes, open the lid and use your wet fingers to touch the ragi mixture, it should not stick.

13) Take a deep steel bowl or measuring cup. Add 1 teaspoon of ghee to the cup and spread it on all sides. Scoop out some of the ragi mixture using the spatula and add it to the greased cup. Shake and stir it so that the ragi mixture forms a ball. This makes the shaping part easier.

12) Take the ball in your hands and shape it even more so that it is smooth.

Ragi in fermentation

13)Place the ragi ball in a bowl.

14) Cover with cool, clean water. Cover and let ferment for 12 to 14 hours. I usually leave them overnight.

Making Ragi Porridge

15) The next day the balloon should be slightly disintegrated. Now mix it very well with the fermented water using your hands or a whisk. I transferred it to a terracotta pot.

16) Add the natural yogurt and mix well.

17)Add salt according to your taste.

18)Add onions, green chillies and curry leaves. You can also use grated ginger.

19) Mix very well. Taste and adjust the seasoning and yogurt. There you go, the fermented ragi porridge is ready to serve.

20) Take advantage of this cold.

📖 Get the recipe

Ragi Porridge Recipe (Fermented Ragi Kanji)

Ragi porridge, also known as Ragi kanji, is made authentically by fermenting millet balls to increase its nutritional benefits. This powerhouse breakfast of fermented ragi porridge is perfect for hot summer days.

Preparation time 10 minutes minutes

Cooking time 10 minutes minutes

Fermentation time 12 hours hours

Total duration 12 hours hours 20 minutes minutes

Course Breakfast

Kitchen Indian, South Indian

Servings 2 servings

Calories 470 kilocalories

Nutrition

Nutrition Facts

Ragi Porridge Recipe (Fermented Ragi Kanji)

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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