Ragi Koozh Recipe | Ragi Porridge | Keppai Koozh Recipe | Aadi Koozh Recipe | Summer Special | Startup Cooking

RAGI KOOZH RECIPE | KEPPAI KOOZH RECIPE | AADI KOOZH RECIPE | SUMMER SPECIAL

Ragi Koozh or Ragi Porridge is gluten free, diabetic friendly and a perfect healthy breakfast porridge especially during summer. Ragi is also known as finger millet and it has a rich source of calcium, protein, fiber and iron. It’s a perfect body coolant and it is one of the staple breakfast of many people in the villages across Tamil Nadu. Ragi Porridge tastes delicious when served with shallots, pickle, raw mango, mor milagai or peanut thogaiyal. Follow my step-by-step photo recipe to prepare Ragi Koozh. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Ragi Recipes

• ragi murukku
• ragi biscuit
• ragi semiya upma
• ragi ladoo
• ragi koozh
• ragi adai with drumstick leaves

RECIPE FOR RAGI KOOZH

Course        : Breakfast

Cuisine       : South Indian

Author        : Jayashree Karthik

Prep Time   : 10 min

Cook Time  : 35 min

Total Time  : 45 min

INGREDIENTS

• 1 1/2 cup ragi flour

• 1 cup cooked rice

• salt to taste

• buttermilk as needed

• 6-7 shallots

• water as needed

PROCEDURE

• in a mixing bowl, add ragi flour

• add enough water to the ragi flour and make a thin batter

• leave it for overnight to ferment

• heat 3 cup water in a heavy bottomed wok

• add salt

• when water starts boiling, pour the fermented ragi mix

• continuously stir well with a ladle to prevent formation of lumps

• add cooked rice

• mix well

• cook on low medium flame and stir continuously

• cook for 30-35 minutes or until the ragi thickens

• wet your fingers with water and touch the ragi mix, if it sticks, you have to cook for some more time, if it does not stick, it indicates that it is cooked

• once cooked, switch off the flame

• once the mix comes to room temperature, make a ball out of it

• To make Ragi Porridge, dissolve the ball in buttermilk

• add salt and add more water

• mix well

• serve ragi koozh in a tumbler or in a glass with some shallots or pickle or peanut thogayal or mor milagai

• store the remaining ragi balls in refrigerator. It stays good for 3-4 days

• tastes delicious

Ragi Koozh with Step-by-Step Photo Recipe

in a mixing bowl, add ragi flour

add enough water and make a thin batter, leave it for overnight for fermentation

fermented ragi mix

heat water with salt in a heavy bottomed wok

add fermented ragi mix and stir well with a ladle to prevent formation of lumps

add cooked rice

mix well

cook on low medium flame, stir continuously and cook for 30-35 minutes or until it thickens

wet your fingers with water and touch the mix, if it sticks you have to cook for some more time, if it does not stick it indicated that it is cooked

once the mix comes to room temperature, make a ball out of it

take enough buttermilk, add salt

add one ragi ball

mix well and if need add more water

serve with shallots or peanut thogaiyal or pickle

tastes delicious