Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ragi (finger millet) kali/ koozh (porridge). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Ragi (Finger millet) Kali/ Koozh (Porridge) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Ragi (Finger millet) Kali/ Koozh (Porridge) is something that I’ve loved my whole life.
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.
To begin with this recipe, we have to prepare a few ingredients. You can cook ragi (finger millet) kali/ koozh (porridge) using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ragi (Finger millet) Kali/ Koozh (Porridge):
- Get To make Kali
- Prepare 2 1/2 cup ragi flour
- Get 5 cup water (approx)
- Make ready Plus 1/2 cup water if required
- Get To make koozh(porridge)
- Prepare Butter milk as required (or curd with water)
- Get Salt as required
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. Roti, porridge, dosa, mudde, payasam - ragi flour can be used in many different ways.
Steps to make Ragi (Finger millet) Kali/ Koozh (Porridge):
- Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required
- Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame.
- 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.
- In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins.
- After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked.
- 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.
- 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.
- Serve with any gravy or peanut chutney.
- To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand.
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. 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. For ages, ragi has been a popular choice among Indian mothers when it comes to their baby's first foods. Ragi or finger millet is a grain that has the health benefits of several other common grains put together. A wide variety of ragi finger millet options are available to you, such as drying process, color, and processing type.
So that’s going to wrap this up for this exceptional food ragi (finger millet) kali/ koozh (porridge) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
