Ragi Porridge, also called ragi kanji or keppai kanji, is a nourishing South Indian finger millet breakfast drink. This post explains sweet and spicy versions made with ragi flour, with notes for babies and everyday family breakfasts.
Ragi malt aka ragi kanji recipe is a very popular & healthy breakfast recipe in Tamil nadu as well as in Karnataka. In Tamil, we call it as keppai kanji. As my MIL is mildly diabetic, she makes it very often for her breakfast. She also tells us to consume this kanji as it keeps the body cool during summer & it has high calcium content which is much needed for ladies nowadays. Its a very healthy drink to have during fasting & which keeps us energetic and active the whole day. When Raksha was a baby, i used to give this porridge to her twice a day. I have shared in “Notes” section on how to make this porridge for babies.
Here in Bangalore, most of the people consume ragi in the form of porridge or Ragi mudde. So whatever may be the dish, it would be better to include ragi regularly in our diet to stay healthy and fit. In this post,i have shared sweet and spicy porridge which i learnt from my MIL. She makes in two ways. One using ragi flour and the other one with ragi grains by soaking it overnight. I felt porridge made out of ragi grains is more flavourful than the one with flour. Sendhil loves spicy version more than sweet porridge. But my vote is for sweet version. Sweet version can be made with or without milk too. Friends, do try this healthy porridge recipe and mail me which one u liked it.
Quick Notes for US & Abroad Kitchens
- Ragi flour is sold as finger millet flour in international grocery stores; use grated jaggery for sweetness and adjust it carefully because ragi needs less sugar than expected.
- Cook the porridge in an open saucepan so you can whisk out lumps; an Instant Pot is unnecessary for this quick recipe.
- In cold kitchens, serve it warm and adjust the thickness with warm milk or water because ragi porridge thickens as it cools.
- Refrigerate plain leftovers promptly and use within 1 day; reheat gently and adjust consistency before serving.
Ragi porridge recipe
Ingredients
For porridge
- ¼ cup Ragi flour (about 120 g / 4.2 oz per cup)
- 2 cup Water (about 240 ml / 8 fl oz per cup)
For sweet version
- 1 cup Ragi Porridge
- 1.5 – 2 tbsp Grated jaggery (about 20–25 g / 0.7–0.9 oz)
- 1 Cardamom (crushed)
- Water little (about 240 ml / 8 fl oz per cup)
- pinch Salt
- Boiled Milk as needed(optional)
- Chopped nuts(optional)
For spicy version
- 1 cup Ragi Porridge
- Salt as needed
- 2 tbsp Curd for buttermilk
- ¼ cup Water (for buttermilk) (about 240 ml / 8 fl oz per cup)
To temper
- 1 tsp Oil
- ¼ tsp Mustard seeds
- ¼ tsp Urad dal
- Curry leaves few
- ½ pinch Red chilli (pinched)
- Coriander leaves few(optional)
Instructions
- In a wide bowl,mix the ragi flour in the mentioned quantity of water.Mix without lumps using a whisk and boil for few minutes till it becomes thick (porridge consistency).Stir whenever needed.
- Switch off the flame and divide the porridge in two bowls.
- For sweet version,add grated jaggery to one bowl and boil for few minutes till jaggery melts and raw smell emanates.Switch off the flame and add cardamom powder,milk.Stir well and serve hot or warm(Remember, this porridge thickens after it cools down.So add more milk or water to adjust the consistency before serving).Add chopped nuts( if using) and serve.Generally ragi takes less jaggery.So use carefully.Do not add more jaggery.If you feel sweetness is more,add more milk or water to adjust it.
- For spicy version,temper all the ingredients given above and add to the porridge.
- Whisk curd & water.Make thick buttermilk and add to porridge.To this add salt,hing Mix well and serve.Add fresh curry leaves,coriander leaves & serve.Ragi porridge needs lesser salt than usual.So add accordingly.
Notes
- The color may vary based on the quantity of milk and buttermilk.
- For a more flavourful porridge, soak ragi grains overnight, grind them with water and cook as given in the recipe.
- Use fresh curd for the spicy version. If using sour curd, use very little so the porridge does not become too sour.
- Ragi needs less jaggery and less curd, so adjust both to taste. Add chopped nuts when making it for kids.
If u want to feed in bottle,add some milk & sugar OR little salt and buttermilk,make it runny and adjust sugar and feed.
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Frequently Asked Questions
Always dissolve the ragi flour completely in room-temperature water first to make a smooth slurry before placing it on heat. Whisk continuously on low-medium flame until it turns glossy and thickens.
Yes. For the spicy savory version, cook the ragi flour with water, let it cool down completely to room temperature, and then whisk in churned buttermilk, salt, chopped onions, and tempered mustard seeds.
Yes. Plain ragi porridge cooked with water or milk and a touch of jaggery is easily digestible and rich in calcium, making it an excellent traditional weaning food for babies above 6 months.
Try both the sweet and savory versions of this nutritious ragi kanji, and enjoy a healthy, energy-boosting South Indian breakfast drink!
thank u for sharing both the versions… looks really good…
I too love spicy version of this
Excellent kanji, i can go for spicy version,my all time favourite.
love this healthy kanji, looks yummy
Absolutely yummy…….. Looks so healthy !
Definitely going to try out the sweet version..
Healthy and yummy dear…
Healthy recipe!!
healthy porridge dear…yummy
love the spicy one.. looks too good.. healthy drink.. :)
Healthy drink.. looks perfect..
nice healthy drink.. Love it.