Ragi Kanji is a salted version of the regular ragi porridge made by simmering ragi flour to a porridge consistency& blend with buttermilk & tempered spices. Ragi Kanji can also be made sweet by adding sugar / jaggery instead of salt. Ragi Kanji is relished wholesome with onions & fried chillies and a filling breakfast which is dietary too.
I like the sweet version more and hubby likes thiS salted ragi porridge.Ragi flour is slightly roasted and cooked to a thick shiny consistency then flavoured according to our taste either sweet and salt.
Ragi is also known as fingermillet or kelvaragu or keeppai in short.Now lets get on to learn how to make salted ragi porridge recipe.
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Ragi Kanji
Ingredients
- 1/4 cup ragi flour / finger millet flour
- 1 cup water
- 1 cup buttermilk
To temper:
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp jeera
- 2 nos red chillies (broken)
- a small sprig of curry leaves
Instructions
- In a pan add ragi flour. Roast it for 2 mins, no need for the color to change and all. Now add water.
- Whisk it well so that there are no lumps. Now start cooking, cook in low flame. First it will start to thicken here and there so keep stirring to avoid lumps. Use a whisk.
- Cook until it forms a thick pudding like consistency. It will look shiny. Switch off.
- When it starts to thicken switch to a ladle and keep stirring. Keep cooking low flame and keep stirring continuously.
- Prepare buttermilk by mixing water with curd, make a thin buttermilk. Transfer the ragi mixture to a mixing bowl and let it to cool completely. Then add buttermilk to it.
- Whisk it well. Adjust consistency according to your preference. We like ours a bit thin.
- Get ready with the tempering ingredients. Heat oil in a tadka pan and add the tadka ingredients, let it crackle. Now transfer it to the porridge.
- Add salt and mix well. Serve Ragi Kanji as such or you can strain and serve.
Notes
- The consistency is purely your choice, you can make it spoonable or drinkable as per your preference.
- After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.
Ragi Kanji Recipe Step by Step
- In a pan add ragi flour.Roast it for 2 mins, no need for the color to change and all.Now add water.
- Whisk it well so that there are no lumps.Now start cooking,cook in low flame.First it will start to thicken here and there so keep stirring to avoid lumps.Use a whisk.
- When it starts to thicken switch to a laddle and keep stirring.Keep cooking low flame and keep stirring continuously.
- Cook until it forms a thick pudding like consistency.See it will look shiny like this.Switch off.
- Prepare buttermilk by mixing water with curd,make a thin buttermilk.Transfer the ragi mixture to a mixing bowl and let it to cool completely.Then add buttermilk to it.
- Whisk it well.Adjust consistency according to your preference.We like ours a bit thin.
- Get ready with the tempering ingredients.Heat oil in a tadka pan and add the tadka ingredients, let it crackle.Now transfer it to the porridge.
- Add salt and mix well.Serve as such or you can strain and serve.
Serve warm or cold.
Salted ragi porridge is ready! anyone?!
Expert Tips
- The consistency is purely your choice, you can make it spoonable or drinkable as per your preference.
- After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.
Kavita
Tried it today. Everyone liked it. Thanks for sharing.
Kavya
I usually follow a different method. Tried this one for a change and just loved it. Gonna follow this moving forward. Thanks