Ragi (Finger millet) Kali/ Koozh (Porridge)

How to Cook Recipes Ragi (Finger millet) Kali/ Koozh (Porridge) using 7 ingredients and 9 steps

Ragi (Finger millet) Kali/ Koozh (Porridge) - We can add more water later if required.. Ragi, aka Finger Millet, is one such amazing grain. That is the reason why there are a lot of Indian dishes which makes use of Ragi as the star..recipe. a healthy and tasty porridge recipe, made from finger millet or popularly known as ragi. it is a healthy and nutrient drink, with high in protein recipe. south indian cuisine has numerous breakfast recipes which are known for its health aspects. there are many recipes using millet's which are. Ragi recipes - Nachni or Ragi is one of the most commonly used millet in Indian cuisine especially in dry regions of Andhra Pradesh, Karnataka, Maharashtra and many other states. Many sources say that it was first cultivated in Hallur of Bagalkot district in Karnataka.

Health Benefits Of Ragi (Finger Millet).

The high calcium levels help in bone.

You can have Ragi (Finger millet) Kali/ Koozh (Porridge) using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients make Ragi (Finger millet) Kali/ Koozh (Porridge)

1. You need To make Kali.
2. It's ragi flour.
3. You need water (approx).
4. It's Plus 1/2 cup water if required.
5. Prepare To make koozh(porridge).
6. Prepare Butter milk as required (or curd with water).
7. You need Salt as required.

Ragi (Finger millet) Kali/ Koozh (Porridge) step by step

1. Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required.
2. Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame..
3. Slowly the mixture will start thickening and tends to make lumps. Immediately Keep the flame in low heat and use backside of a wooden ladle/mathu (or thidupu) to stir. Stir it vigorously such that you break the lumps..
4. In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins..
5. After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked..
6. At one stage, the kali gets firmer and starts leaving the pan. That’s how we know that it cooked completely. Switch off the flame..
7. Place this vessel in floor and hold it with feet by keeping a cloth in between. Stir it once vigorously using the backside of wooden ladle..
8. Serve with any gravy or peanut chutney..
9. To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand..

Ragi (Finger millet) Kali/ Koozh (Porridge) - Lower the flame and start mixing with a wooden laddle. I used my wooden thuduppu we use for making kali,koozh etc. Since ancient times, ragi (finger millet) has been a part of the Indian staple diet, especially in Southern Karnataka This millet grain is called by various names like ragi in Telugu, Kannada and Hindi, Kodra in Himachal The calcium content is one of the reasons why growing children are fed ragi porridge. Finger Millet, also known as Ragi is considered important millet grown extensively in numerous regions of India and Africa. Eleusine coracana, or finger millet, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. A wide variety of ragi finger millet options are available to you, such as drying process, color, and processing type. For ages, ragi has been a popular choice among Indian mothers when it comes to their baby's first foods. Thank you and good luck