Recipe: Tasty Ragi (Finger millet) Kali/ Koozh (Porridge)

Ragi (Finger millet) Kali/ Koozh (Porridge). 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. Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals.

Eleusine coracana, or finger millet, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. This video is about Ragi Kali. This ancient millet called finger millet in English. You can have Ragi (Finger millet) Kali/ Koozh (Porridge) using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Ragi (Finger millet) Kali/ Koozh (Porridge)

1. Prepare of To make Kali.
2. You need of ragi flour.
3. Prepare of water (approx).
4. Prepare of Plus 1/2 cup water if required.
5. You need of To make koozh(porridge).
6. It's of Butter milk as required (or curd with water).
7. Prepare of Salt as required.

Kali means the millet cooked thick paste form. In Karnataka it's called Ragi mudde. This finger millet is very rich in fibre, calcium and lot of minerals. This is very popular and also nutritious meal in rural villages.

Ragi (Finger millet) Kali/ Koozh (Porridge) instructions

1. Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required.
2. Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame..
3. 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..
4. In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins..
5. After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked..
6. 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..
7. 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..
8. Serve with any gravy or peanut chutney..
9. To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand..

Roti, porridge, dosa, mudde, payasam - ragi flour can be used in many different ways. The grain is so tiny, it really cannot Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy. 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.

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