Ragi porridge (Kanji) | Keppai Koozh | Ragi malt | Ragi ambil | Ragi sugud

Ragi (Finger Millet) porridge is very healthy one to have for your breakfast or even for a light dinner. Have it for a early dinner and it is advisable not to have it very later in the night. The recipe given below holds good for adults, kids and babies alike. 

Ingredients (makes 1 cup)

3 tbs ragi powder

1 cup water

FOR SAVORY VERSION

Pinch of salt

For buttermilk

1 tbs thick curd

1/4 cup water

For garnishing

2 shallots (thinly sliced)

Finely chopped coriander leaves 

FOR SWEETER VERSION

1 ts powdered  jaggery

1/2 cup milk

Pinch of cardamon powder (Optional)

Any choice of roasted nuts in ghee (Optional)

Preparation

- In a small saucepan add ragi powder and a cup of water. Mix well with your hands without any lumps. Bring the ragi liquid to a vigorous boil. Then cook the porridge in a medium flame stirring constantly until the porridge is well thickened.

FOR SAVORY VERSION

- Add a pinch of salt to the cooked porridge. 

- Let the porridge get cooled

- Meanwhile prepare a semi thick buttermilk with curd and water.

- After the porridge is cool enough add the prepared buttermilk to it.

- Transfer the porridge to the serving cup. Add more buttermilk or water to dilute it if needed

- Garnish with sliced shallots and chopped coriander leaves.

FOR SWEETER VERSION

- Add the powdered jaggery and milk to the porridge and continue cooking further till the porridge is considerably thickened.

- Transfer the porridge to the serving cup. Add more warm milk or water to dilute it if needed.

- Garnish with roasted nuts.

STORING THE PORRIDGE FOR EASY USE LATER

You can prepare this porridge in big quantity and store them in refrigerator for later use. It may last 2-3 days. This is how you store them.

- Prepare the porridge in a good thick consistency until it collects together well.

- Allow the porridge to cool down a bit.

- Take your storing vessel and fill water upto half its level.

- Dip your hands in water and make ragi balls out of the prepared porridge. Drop the ball into the container. Make ragi balls out of the remaining porridge and drop into the container. Add more water if needed to submerge all the ragi balls in water.

- Now close it airtight and store in the refrigerator.

- When needed take a ball, mash it down and prepare a sweeter or savory version of porridge.