Finger millet also known as Ragi or nachni in Indian Languages is a gluten free and rich in clacium, iron, fibre and other nutrients. It can be had as a breakfast or as a light drink in the evening
Traditionally in India, Ragi porridge is consumed across all generations, from infants to the elderly, due to its health benefits and being easily digestible. In the changing world where rice has been the staple food for all the Indians, it is time that we give old forgotten ancient grains a try.
Usually, children and elders love to have ragi porridge sweet, while teenagers and adults love spicy. This had a semi-liquid form. We can add more milk or water to adjust the consistency to serve as a drink.
I cook with wine; sometimes I even add it to the food.
Ragi porridge has few ingredients, so I love to cook when I’m lazy and running short of time. I always like to balance sweet treats with healthy delights. It is delicious if cooked in the right way.
This beautiful texture and unique taste give it a glossy look while heating.
Instead of dairy yoghurt, use vegan curd-like cashew, peanut curd, or unsweetened milk coconut/rice/almond/soy milk.
If you like to read my other recipe, click here
- 2 tbsp Ragi flour
- 1½ cup Water
- 2 tbsp dates blended and made into paste /Jaggery
- ½ cup Yogurt or Coconut milk
- 1 tsp roasted Cumin/Jeera powder
- 1 green Chili
- Salt to taste
- In a small bowl take Ragi flour.
- Dissolve the Ragi flour in ½ cup water without forming any lumps. Keep aside.
- Now in a saucepan boil Water. Once the water comes to a boil, add the dissolved Ragi flour.
- Stir briskly keeping the flame on medium. Mixture thickens after 5min and turns glossy after 10 min.
- Add Jaggery if you have a sweet tooth else skip. If Jaggery is added, flavouring you need to add Cardamom.
- If you wish to have spicy porridge add Cumin powder and one green Chilli for spice.
- Now add yoghurt or Coconut milk and mix well. Switch off the flame.
- Garnish with grated Coconut and serve.