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Ragi porridge recipe

Ragi kanji/Finger millet porridge recipe – Sweet and spicy versions
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Indian
Keyword: Ragi kanji recipe, Ragi porridge, ragi recipes
Author: Chitra

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.
Ragi Porridge for Babies (from 6 months)
If giving for the first time,take 2-3 tsp of ragi in a bowl,Add 1 cup of water,mix without lumps.Boil till it thickens and becomes shiny.Make sure u stir well else it would be burnt in the bottom.After it thickens,add sugar & cardamom powder OR salt & thick curd.Mix well & serve in spoonable consistency.
If u want to feed in bottle,add some milk & sugar OR little salt and buttermilk,make it runny and adjust sugar and feed.