Ragi porridge / kanji are made from ragi / finger millet / kelviragu, which is one of the millets with too many health benefits. It can be taken at any time of the day. It is said to be a body coolant. Now I am going to share you now about Ragi Porridge, There are both sweet and salt versions of this ragi porridge. Not only this is good for diabetic patient, but also it’s been a first food for babies. My sister, who has been allergic to milk when she was 6 months, was suggested to take Ragi porridge. Even I used to have this porridge during late afternoon, with my grandpa who uses to consume this daily for his diabetic. Let us move on to the recipe…
- Ragi flour – 3 tbsp
- Water – ¾ litre
- Buttermilk – 2 tbsp
- Salt to taste
- In a wide, heavy bottomed vessel, add the ragi flour and pour in the water. Stir it well, so that no lumps are formed.
- Keep it in medium flame, allow it to boil it till it reaches the porridge consistency; it would take at least 25 mins to reach the porridge consistency.
- Stir once in a while for every 5 mins when it’s boiling, else lumps would be formed.
- Remove from fire when it reaches the porridge consistency and looks shiny. Keep it aside and bring it to room temperature.
- Pour in the buttermilk followed by salt. Stir well to get these blends well.
- Use thick buttermilk, also you could use the plain or spiced buttermilk depends on your flavor. I have used plain buttermilk.
- Mix buttermilk, before you serve. Else as the time flies it the porridge would taste sour.
- Quantity of the buttermilk is based on your taste (sour).
- It would look shiny when it reaches the porridge consistency.