This millet kanji is very easy to make just like how we make sathu maavu kanji / ragi kanji.It is best suited for breakfast as it keeps us full and stay energetic throughout the day.I had little millet flour after making cookies and instant dosa so used that to make this kanji for me and amma.We just loved it with the added flavours and temperings am sure no one will complain, best for summer.
One fine day, It was lunch just for the two of us amma and me, as she had tooth ache she asked if I can make some porridge for her, As I was also in no mood to eat rice I skipped it, okay I admit that I seek all reasons to skip rice 😉 haha So quickly made this millet flour porridge and we had a hearty and healthy meal.We had it with leftover chutney, but this porridge tastes good on its own that you don’t really need any sidedish.
Millet Kanji Recipe
Preparation Time:15 mins | Cooking Time : 15 mins | Serves:2
Recipe Category: Main | Recipe Cuisine: Indian
Recipe Category: Main | Recipe Cuisine: Indian
Millet Flour – 1/2 cup
Water – 2 cups + 1/2 cup
Thin Chilled Buttermilk – 1 cup
Salt – to taste
To temper:
Oil – 1 tsp
Curry Leaves – a small sprig
Mor Milagai – 2
Garlic – 1 pearl
Method:
- Take millet flour in a pan and dry roast for 5mins in low flame.Switch off and cool down.Add 2 and 1/2 cups of water to the flour and whisk it well.
- Now heat this mixture, keep stirring to avoid lumps formation.While stirring make sure you stir till the bottom so that it doesnt get stuck to the bottom and get burnt.Keep whisking.
- At one stage it will become so thick as shown.Switch off the stove and cool down.In a tadka pan fry mor milagai.
- Now take buttermilk and add it.Mix well to form a thin consistency,Add water if needed.
- In the same tadka pan add mustard seeds let it splutter.Then add curry leaves and crushed garlic,Transfer the tadka to the kanji, crush mor milagai and add it.Mix well.
While serving crush more milagai and serve chilled.
My Notes:
- Roasting the flour is optiona but I recommend doing so to get a nice aroma.
- Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.
- While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.
- You can even make it sweet but adding jaggery syrup.Check in my sathu maavu kanji post.
- Make sure you cool down the koozh completely before adding buttermilk / milk else it will curdle.
yamini says
February 28, 2015 at 5:53 amS millet flour and sathumaavu the same ?
SHARMILEE J says
February 28, 2015 at 6:35 amNo both are different
Meena Sak says
February 28, 2015 at 3:41 pmWhat do we call this flour in tamil?
SHARMILEE J says
March 1, 2015 at 3:20 amIt is siruthaniya maavu or we get seperate millet flours named thinai maavu,varagu maavu etc….
parimala anand says
March 1, 2015 at 4:46 amCan we use sathu mavu to make this?
SHARMILEE J says
March 3, 2015 at 12:04 pmYes you can…..
Sushma Prakash says
March 3, 2015 at 7:05 amvery healthy recipe..Can i try this with Varagu flour? which flour did you use?..Thinai,Varagu,Saamai?
SHARMILEE J says
March 3, 2015 at 11:58 amI used mixed millet flour
SURIYA says
August 12, 2016 at 4:48 amLooks great… Thanks for posting… Till now I've been adding just buttermilk after making it as kanji… Will try your new method too…
Rajeswari kuppusamy says
August 16, 2017 at 2:58 amHow to make this mixed millet flour at home? Because we dont get it here.
Sharmilee J says
August 17, 2017 at 5:50 amTake equal measures of millets and roast them until crisp and golden then grind it fine.