Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, ragi (finger millet) kali/ koozh (porridge). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Ragi (Finger millet) Kali/ Koozh (Porridge) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Ragi (Finger millet) Kali/ Koozh (Porridge) is something which I have loved my whole life. They are nice and they look wonderful.
Ragi Koozh summer special - Grandma Style. Summer special recipe which is liked by everyone.more people like to eat in summer.if u use ragi batter then it is difficult to do.i have show u how to use..recipe. a healthy and tasty porridge recipe, made from finger millet or popularly known as ragi. it is a healthy and nutrient drink, with high in protein recipe. south indian cuisine has numerous breakfast recipes which are known for its health aspects. there are many recipes using millet's which are. Roti, porridge, dosa, mudde, payasam - ragi flour can be used in many different ways.
To get started with this recipe, we must first prepare a few components. You can have ragi (finger millet) kali/ koozh (porridge) using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Ragi (Finger millet) Kali/ Koozh (Porridge):
- Get To make Kali
- Prepare 2 1/2 cup ragi flour
- Take 5 cup water (approx)
- Prepare Plus 1/2 cup water if required
- Make ready To make koozh(porridge)
- Make ready Butter milk as required (or curd with water)
- Take Salt as required
As per Wiki, Ragi has originated in Africa. Ragi is a whole grain that is gluten free and a staple food in South India. Finger Millet (Ragi) Koozh - A popular drink made in the villages using Ragi. Lower the flame and start mixing with a wooden laddle.
Steps to make Ragi (Finger millet) Kali/ Koozh (Porridge):
- Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required
- Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame.
- Slowly the mixture will start thickening and tends to make lumps. Immediately Keep the flame in low heat and use backside of a wooden ladle/mathu (or thidupu) to stir. Stir it vigorously such that you break the lumps.
- In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins.
- After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked.
- At one stage, the kali gets firmer and starts leaving the pan. That’s how we know that it cooked completely. Switch off the flame.
- Place this vessel in floor and hold it with feet by keeping a cloth in between. Stir it once vigorously using the backside of wooden ladle.
- Serve with any gravy or peanut chutney.
- To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand.
I used my wooden thuduppu we use for making kali,koozh etc. Ragi Balls made with finger millet flour. Even though Ragi Kali is part of everyday food in several parts of Tamilnadu, my mom never made it at home. I learnt this method of making Ragi mudde / kali from my sister in law Maithra. Finger Millet Porridge - Ragi Koozhu, Finger millet-barley-almonds nutri-porridge/கேழ்வரகு-பார்லி-பாதாம் கஞ்சி/கூழ், Ragi kanji /finger millet கேழ்வரகு கூழ் - மண் மணம் மாறாத உணவு Finger millet, is commonly known as ragi in South India. i remember the botanical name of ragi - Eleusine.
So that is going to wrap it up with this exceptional food ragi (finger millet) kali/ koozh (porridge) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
