Ragi malt aka ragi kanji recipe is a very popular & healthy breakfast recipe in Tamil nadu as well as in Karnataka.In Tamil,we call it as keppai kanji.As my MIL is mildly diabetic,she makes it very often for her breakfast.She also tells us to consume this kanji as it keeps the body cool during summer & it has high calcium content which is much needed for ladies nowadays.Its a very healthy drink to have during fasting & which keeps us energetic and active the whole day.When Raksha was a baby,i used to give this porridge to her twice a day.I have shared in “Notes” section on how to make this porridge for babies.Here in Bangalore,most of the people consume ragi in the form of porridge or Ragi mudde.So whatever may be the dish,it would be better to include ragi regularly in our diet to stay healthy and fit.In this post,i have shared sweet and spicy porridge which i learnt from my MIL.She makes in two ways.One using ragi flour and the other one with ragi grains by soaking it overnight.I felt porridge made out of ragi grains is more flavourful than the one with flour.Sendhil loves spicy version more than sweet porridge. But my vote is for sweet version.Sweet version can be made with or without milk too.Friends,Do try this healthy porridge recipe and mail me which one u liked it .
Ragi porridge recipe
Ragi kanji/Finger millet porridge recipe - Sweet and spicy versions
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
Ragi flour - 1/4 cup
Water - 2 cups
For sweet version
Porridge - 1 cup
Grated jaggery -1.5-2 tbsp
Cardamom - 1 seed(crushed)
Water - little
Salt- a pinch
Boiled Milk - as needed(optional)
For spicy version
Porridge - 1 cup
Salt - as needed
Curd – 2 tbsp
Water – 1/4 cup
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal -1/4 tsp
Curry leaves - few
Red chilli – 1/2 no(pinched)
Coriander leaves - few(optional)
In a wide bowl,mix the ragi flour in the mentioned quantity of water.Mix without lumps using a whisk and boil for few minutes till it becomes thick (porridge consistency).Stir whenever needed.
Switch off the flame and divide the porridge in two bowls.
For sweet version,add grated jaggery to one bowl and boil for few minutes till jaggery melts and raw smell emanates.Switch off the flame and add cardamom powder,milk.Stir well and serve hot or warm(Remember, this porridge thickens after it cools down.So add more milk or water to adjust the consistency before serving).Add chopped nuts( if using) and serve.Generally ragi takes less jaggery.So use carefully.Do not add more jaggery.If you feel sweetness is more,add more milk or water to adjust it.
For spicy version,temper all the ingredients given above and add to the porridge.
Whisk curd & water.Make thick buttermilk and add to porridge.To this add salt,hing Mix well and serve.Add fresh curry leaves,coriander leaves & serve.Ragi porridge needs lesser salt than usual.So add accordingly.
Color of this porridge may vary based on the quantity of milk & buttermilk u add.
To make this porridge more flavourful,soak ragi grains overnight and grind it smooth the next morning adding required water.Dilute it and make porridge as given above.It tastes fresh and more flavourful too.
Use fresh curd for spicy version.If using sour curd,use very less quantity else porridge will turn too sour.Generally ragi needs less jaggery & less curd.So adjust as per ur taste buds.
For variations,u can add sugar or palm jaggery in sweet version.U can also omit milk and add water to adjust the consistency.
Add finely chopped nuts if making for kids.
For babies of 6 months old:
If giving for the first time,take 2-3 tsp of ragi in a bowl,Add 1 cup of water,mix without lumps.Boil till it thickens and becomes shiny.Make sure u stir well else it would be burnt in the bottom.After it thickens,add sugar & cardamom powder OR salt & thick curd.Mix well & serve in spoonable consistency.
If u want to feed in bottle,add some milk & sugar OR little salt and buttermilk,make it runny and adjust sugar and feed.
Enjoy this healthy porridge for ur breakfast.It tastes yummy and filling too .