Healthy Ragi kanji is a flavorful village-style breakfast dish authentic to south India. Ragi Flour is primarily a powder food that is made out of Ragi grain. It is also known as finger millet /kelvaragu/keppai and is widely used in the southern part of India, mainly in villages. This grain is rich in protein, fiber, and mineral contents. Ragi kanji/porridge is usually prepared in two different versions. One is spicy and the other is sweet.
The recipe given below is the spicy version in which I combined the ragi flour with buttermilk/yogurt drink and tempered with basic ingredients. Ragi kanji/porridge is healthy, filling, and a wholesome meal. It tastes best when served chill and can be consumed along with moru milagai(curd chili)/sundaikkai vathal(fried turkey berry), a typical village-style side dish. It has great taste, and the combination works best in the summertime. Preparing and serving the ragi in a clay/mud pot adds an extra taste to the dish.
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Recipe card
Ragi Kanji
Ragi kanji/porridge is healthy, filling, and a wholesome south Indian meal. It tastes best when served chill and can be consumed along with mor milagai(curd chili)/sundaikkai vathal(fried turkey berry), a typical village style side dish.
Ingredients
- 1 cup Ragi flour
- 2 cup Water
- 1 cup Buttermilk
- 2 tbsp Curd, yogurt drink
- Salt, as needed
- 2 tsp Oil
- 5 Small onion, pearl onion
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 spring Curry leaves
- 4 Red chili
Instructions
To Prepare Ragi Kanji
- In a pan dilute ragi flour in water by whisking it continuously
- Switch on the stove and start cooking the diluted ragi flour mixture
- Stir continuously with the help of a whisk which helps to avoid forming lumps
- After 8 to 10 minutes the mixture starts to thicken and turns glossy
- At this stage switch off the stove and remove the ragi mixture
- Allow it to cool
- Now add 1 cup of yogurt drink, 2 tbsp of curd, and salt to the cooked ragi mixture and dilute it to thin batter consistency, add water if required
- Keep a pan on the stove, add oil and allow it to heat in medium heat and then add mustard seeds, cumin seeds, curry leaves, and onion and saute until the onions turn soft
- Remove the pan from the stove and pour the tempered mix into ragi kanji and combine everything well
- Now the healthy ragi kanji is ready to be served
Serve
- Serve it cold with curd chili, fried turkey berry, or just as it is
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 794Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 106mgSodium: 2276mgCarbohydrates: 66gFiber: 5gSugar: 16gProtein: 45g
Disclaimer: Nutrition information comes from third-party apps and calculators. The information is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment.
Frequently asked questions
Ragi porridge or kanji is a popular village style south Indian food made with ragi flour in which the flour is diluted and cooked to porridge consistency.
Ragi is also called as finger millet, keappai, keppai and kezhvaragu.
Enjoy the recipe and let us know how it turned out for you!
If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.
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