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    You are here: Home / RandomPosts / Ragi Kanji

    Ragi Kanji

    August 3, 2017 by Sharmilee J 2 Comments

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    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.
    Ragi kanji recipe

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    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.

    More porridge recipes

    Ragi kanji recipePin

    If you have any more questions about this Ragi Kanji Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Ragi Kanji Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Ragi Kanji

    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.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Servings2 glass
    AuthorSharmilee J

    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.
    Nutrition Facts
    Ragi Kanji
    Amount Per Serving (150 ml)
    Calories 192 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 13mg4%
    Sodium 136mg6%
    Potassium 293mg8%
    Carbohydrates 27g9%
    Fiber 0.1g0%
    Sugar 6g7%
    Protein 6g12%
    Vitamin A 211IU4%
    Vitamin C 1mg1%
    Calcium 247mg25%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Ragi Kanji Recipe Step by Step

    1. In a pan add ragi flour.Roast it for 2 mins, no need for the color to change and all.Now add water.
      How to make Ragi kanji recipe - Step1Pin
    2. 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.
      How to make Ragi kanji recipe - Step1Pin
    3. When it starts to thicken switch to a laddle and keep stirring.Keep cooking low flame and keep stirring continuously.
      How to make Ragi kanji recipe - Step1Pin
    4. Cook until it forms a thick pudding like consistency.See it will look shiny like this.Switch off.
      How to make Ragi kanji recipe - Step1Pin
    5. 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.
      How to make Ragi kanji recipe - Step1Pin
    6. Whisk it well.Adjust consistency according to your preference.We like ours a bit thin.
      How to make Ragi kanji recipe - Step1Pin
    7. 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.
      How to make Ragi kanji recipe - Step1Pin
    8. Add salt and mix well.Serve as such or you can strain and serve.
      How to make Ragi kanji recipe - Step1Pin

    Serve warm or cold.
    Ragi kanji recipe

    Pin

    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.

    Ragi kanji recipePin

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    Filed Under: Porridges, Ragi Recipes, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Kavita

      September 10, 2017 at 8:19 am

      Tried it today. Everyone liked it. Thanks for sharing.

      Reply
    2. Kavya

      March 20, 2020 at 6:40 am

      I usually follow a different method. Tried this one for a change and just loved it. Gonna follow this moving forward. Thanks

      Reply

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