Ragi kanji recipe – a salt version of ragi porridge recipe made with ragi or finger millet flour.Ragi kanji can be made both ways either sweet or salt according to our taste preference.Ragi porridge is wholesome and filling for breakfast.
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.
Ragi kanji is a spiced version of ragi porridge.
- 1/4 cup ragi flour (finger millet flour)
- 1 cup water
- 1 cup buttermilk
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp jeera
- 2 nos red chillies (broken)
- a small sprig of curry leaves
-
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.See it will look shiny like this.Switch off.
-
When it starts to thicken switch to a laddle 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 as such or you can strain and serve.
- 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.
Steps to make Ragi kanji recipe:
- 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?! 🙂
Tried it today. Everyone liked it. Thanks for sharing.