Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals. I usually drink oats porridge or multigrain porridge or ragi porridge after I come back from my morning walk. Ragi being a very good source of calcium is great for bone health. Being rich in iron, ragi consumption helps to improve the hemoglobin levels. I sincerely want to bring back these healthy and forgotten recipes into the modern kitchen.Today let us learn how to make Ragi koozh/keppai koozh following our easy recipe.
|Ragi Porridge (with buttermilk)
Mix ragi flour with enough water (I used 1 1/2 cup water) to form a thin batter. Leave it overnight or for 5-6 hours to ferment.
Heat 1 1/2 cup of water (quantity of water should be equal to the ragi mixture) in a pan with a little salt. When water starts boiling, reduce the heat to low and pour the ragi mix gradually stirring continuously with a ladle. This is done to prevent formation of lumps. Add cooked rice also to the mixture. (pic-2)
Keep it on medium heat and cook stirring continuously for 15-20 minutes or until the ragi thickens. Wet your fingers and touch the ragi + rice mix, if it sticks, you have to cook for some more time. When the mixture does not stick, it indicates that it is cooked.
Allow it to cool a little. Dip your hands in cold water and make balls out of it.
For Ragi Porridge – Dissolve the ball in buttermilk, add salt required, needed water (according to the consistency required) mix well and enjoy it. You can have pearl onions or pickles or finely chopped raw mangoes or mor milagai as a side dish for this.
In case if you want to store the balls, keep it in a bowl of water inside the refrigerator (pic above). It will stay good for 3 days.
What I will do – After my morning walk, I will take out one ball, dissolve it in buttermilk, add needed salt, 2 finely chopped pearl onions and drink it. It is a very refreshing and healthy drink. It keeps me active the whole day.
Note – Adding cooked rice is optional.
Instead of adding cooked rice, you can also cook rice from scratch and then add the prepared ragi flour to it and follow the same steps mentioned above.
You might love my Ragi dosa recipe (keppai dosai) also.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!