Ragi Kanji Recipe | Salted Ragi Porridge

Ragi kanji recipe – a delicious and healthy Indian drink using ragi. This salted ragi porridge uses finger millet flour and curd.

This kanji or savoury ragi porridge is prepared with yogurt or buttermilk and seasoned with just a few basic spices. It is very tasty and easy to make in minutes.

Another ragi recipe that I usually prepare is ragi ladoo.

About This Recipe

Finger millet (ragi or nachni) is one of the millets that is widely used in South India. It is a super grain and is highly nutritious.

This salted version of finger millet porridge is very easy to prepare with just a few ingredients. First we cook the ragi flour or nachni flour with water and then add in the buttermilk. Finally, add the tempering to the prepared kanji and its ready to be served. I feel the tempering gives a nice flavor to the drink.

You can have it as a healthy filling breakfast or snack.

Health Benefits

• Ragi Flour
  • Ragi or finger millet is a rich source of calcium and iron.
  • It is also a good source of vitamin D.
  • It is rich in dietary fiber.
• Yogurt
  • Yogurt or curd is a good source of protein
  • It is a good source of calcium

Ingredients You Need

• Ragi Flour: I have used store-bought ragi flour (nachni flour) for this recipe. It is basically finely ground finger millet powder.
• Yogurt: Yogurt (curd or dahi) is whisked with water to make buttermilk to mix with cooked ragi flour. If using very thick yogurt, you can increase the quantity of water to make it slightly thinner in consistency.
• Ginger: finely chop fresh ginger (adrak) and use it in the tempering. It gives a nice flavor to the drink.
• Green chilli: finely chop fresh green chilli and add it in the tempering to add some spice to the dish.
• Mustard seeds: use black mustard seeds in the tempering.
• Curry leaves: they are also used in the tempering and lends a nice flavor to the drink.
• Coriander leaves: these are finely chopped and used as garnish.
• Oil: very little oil to use in the tempering of spices.
• Salt: for flavor.

More Healthy Drinks Recipes

A few more healthy drink recipes that you will love.

Healthy Drinks

Amla Juice

Pomegranate Milkshake

Carrot Orange Juice

Mango Oats Lassi

How to make Ragi Kanji step by step

1. Firstly, take ragi flour in a pan.
2. Add 1 and 1/4 cups water to the ragi flour and whisk well till there are no lumps.
3. Now heat the pan and let the ragi cook on a medium low flame, stirring continuously to avoid any lumps. After a couple of minutes, the ragi mixture will thicken and turn glossy. Now remove the pan from heat and set it aside to cool down completely.
4. Meanwhile prepare the buttermilk with curd and add it to the cooled ragi mixture along with salt and whisk well to combine.
5. Temper the spices..
6. Finally add the tempering to the prepared ragi kanji and stir. Garnish with finely chopped coriander leaves.
7. Salted ragi kanji is now ready to be served.

Recipe Tips

• Cooking Ragi Flour: Stir the ragi flour continuously when cooking it, so that lumps are not formed.
• Tempering: the tempering ingredients lend a nice flavor to the drink. So I suggest you to not skip this step.

Ragi Kanji recipe

Category:Breakfast

Cuisine:South Indian

Author:Jiya Jesh

Yield:2 servings

Prep Time:5 mins

Cook Time:5 mins

Total Time:10 mins

Ragi kanji – a delicious and healthy Indian drink using ragi or finger millet with yogurt.

Ingredients

• 2 tbsp ragi flour (finger millet flour / nachni)
• 1/2 cup curd (yogurt / dahi / thayir)
• 1/2 tsp mustard seeds
• 1/4 tsp finely chopped ginger (adrak / inji)
• 1 green chilli
• A few curry leaves
• 1 tsp finely chopped coriander leaves
• 3/4 tsp oil
• Salt to taste

Instructions

1. Take ragi flour in a pan.
2. Add 1 and 1/4 cups water to the ragi flour. Whisk well till there are no lumps.
3. Now heat the pan and let the ragi cook on a medium low flame, stirring continuously to avoid any lumps. After a couple of minutes, the ragi mixture will thicken and turn glossy. Now remove the pan from heat and set it aside to cool down completely.
4. Meanwhile, to prepare the buttermilk, whisk the curd in a bowl till it turns smooth. Add 1 cup water and again whisk it well. Add this buttermilk to the cooled ragi mixture along with salt. Whisk well to combine.
5. To prepare the tempering, peel and finely chop the ginger and roughly chop the green chilli. Heat oil in a pan. Add mustard seeds. When they splutter, add chopped green chilli and finely chopped ginger and curry leaves. Saute for a few seconds and remove from heat.
6. Add the tempering to the prepared ragi kanji and stir. Garnish with finely chopped coriander leaves. Salted ragi kanji is now ready to be served.

Notes

• Measurement used is 1 cup = 250ml
• Make sure to keep stirring continuously when the ragi flour is cooking, to avoid lumps.

Nutrition Information

Serving size:1 serving Calories:88 calories Fat:2.6 g Saturated fat:0.8 g Unsaturated fat:0 g Trans fat:0 g Carbohydrates:10.3 g Sugar:4.5 g Sodium:62 mg Fiber:0.4 g Protein:4.2 g Cholesterol:4 mg

More Breakfast Recipes

A few breakfast recipes that you can try

• Sweet Dalia – easy Indian style cracked wheat porridge
• Instant Rava Idli – easy and quick semolina idli
• Oats with Yogurt (Curd Oats) – savory Indian style oats with yogurt and spices
• Sweet Potato Sandwich – spiced Indian sweet potato sandwich