Millet Porridge Recipe (Millet Kanji)

Millet Kanji is a simple, healthy porridge made using millet flour, buttermilk, and a few tempered spices. It’s light, nourishing, and easy on the stomach, making it perfect for summer mornings or as a gentle meal when you want something light. It is made with just a few ingredients yet so comforting, wholesome and filling.

We call this a “koozh” or ‘kanji’ in Tamil and it’s been part of traditional South Indian food for generations. This porridge is filling yet doesn’t feel heavy, and it helps cool down the body too. I usually make this once every week or two as a breakfast or mid-morning tiffin. It keeps you full for hours and is also great for digestion.

Jump to:

• About Millet Kanji
• Millet Kanji Ingredients
• How to make Millet Porridge Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Millet Kanji

Millet Kanji, also known as Millet Porridge, is a traditional South Indian dish made by cooking millet flour with water until it thickens, then cooling it and mixing with buttermilk and a tempered seasoning. This is a savory version, but if you like, you can even make a sweet variation by adding jaggery.

This porridge is one of the best ways to include millets in your daily diet. It’s very soothing, especially during hot weather. It keeps your body cool and hydrated. You can serve it plain or spice it up with mor milagai (sun-dried curd chilies), garlic, and curry leaves for that added punch of flavor.

There are many types of millets like kambu (pearl millet), ragi (finger millet), and bajra that can be used to make kanji. Here I’ve used regular millet flour, which is easily available and quick to cook. You don’t need many ingredients for this kanji, and it’s ready in under 30 minutes. Just make sure to cool it completely before adding the buttermilk – that’s the key to avoid curdling.

I prefer roasting the flour for a few minutes before cooking. It enhances the flavour and removes any raw smell. Once you get used to making this, you can adjust the consistency and spice to your liking.

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. We just loved it with the added flavors and tempering and I am sure no one will complain, best for summer.

Millet Kanji Ingredients

• Millet flour – I used store-bought millet flour for convenience. You can also grind your own. Roasting the flour helps bring out its aroma and prevents raw taste.
• Buttermilk (thin) – Adds a mild tang and makes the porridge light and refreshing. Always use thin buttermilk and add it only after the porridge cools down.
• Oil – Any regular cooking oil works. I used gingelly oil (nallennai) for a traditional touch.
• Curry leaves – Adds flavour and a nice aroma to the kanji.
• Mor milagai – Sun-dried curd chillies give a spicy, smoky kick. You can adjust the number depending on how spicy you want.
• Garlic – Just one small clove, crushed. Gives a nice depth to the tempering.

Why This Recipe Works

• It’s quick and easy to make with minimal ingredients.
• Very healthy and perfect for summer or light meals.
• You can easily customize it to suit your taste – add jaggery for sweet, or more chilies for spice.
• Suitable for all age groups, especially kids and elders.
• Keeps your body cool and hydrated, thanks to the buttermilk.

Similar Recipes

• Garlic milk porridge
• Ulunthu kanji
• Urad dal sweet porridge
• Nombu kanji
• Health mix porridge

How to make Millet Porridge Step by Step

1.Take millet flour in a pan and dry roast for 5 minutes in low flame. Switch off and cool down. Add 2 and 1/2 cups of water to the flour and whisk it well.

2.Now heat this mixture, keep stirring to avoid lumps formation. While stirring make sure you stir till the bottom so that it doesn’t get stuck to the bottom and get burnt. Keep whisking to avoid lump formation.

3.At one stage it will become so thick as shown. Switch off the stove and cool down. In a tadka pan fry mor milagai.

4.Now take buttermilk and add it. Mix well to form a thin consistency, Add water if needed.

5.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.

Expert Tips

• Roast the millet flour – This step is optional but recommended for a nice aroma and to prevent raw taste.
• Use a whisk – Stir continuously while cooking to avoid lumps. A whisk works better than a regular spoon.
• Cool before adding buttermilk – If you add buttermilk when it’s hot, it will curdle. Let the porridge come to room temperature first.
• Crush the mor milagai – After frying, crush it before mixing into the porridge for an even spicy flavor.
• Adjust water and buttermilk – If the porridge is too thick, you can add more water or buttermilk to thin it down.

Serving and Storage

Serve Millet Kanji chilled or at room temperature, especially during summer. It pairs really well with fried mor milagai and some pickle on the side. Some even like to drink it from a tumbler if it’s thin enough.

If you have leftovers, store it in the fridge and use it within a day. Just make sure to mix well before serving as the mixture may thicken after cooling. You can add a little more water or buttermilk while reheating.

FAQS

1.Can I use any millet flour?

Yes, you can use ragi, kambu, or multi-millet flour. Just make sure it’s finely ground and roasted slightly for best results.

2.Can I skip buttermilk?

If you don’t prefer buttermilk, you can use plain water and add a little lemon juice for tang. But the taste will differ slightly.

3.How to make it sweet?

Just skip the tempering and salt. Cook the flour as usual, cool it down, and mix with jaggery syrup and milk instead of buttermilk.

4.Can I give this to toddlers?

Yes, this kanji is suitable for toddlers if made mild. Skip mor milagai and garlic, and serve it plain with buttermilk.

5.What’s the best time to eat this?

It’s usually eaten in the morning as breakfast or during hot afternoons. It’s hydrating and helps keep your energy up without feeling heavy.

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