Easiest Way to Make Perfect Ragi (Finger millet) Kali/ Koozh (Porridge)

Ragi (Finger millet) Kali/ Koozh (Porridge). Learn how to prepare healthy Ragi Koozh and Vendhaya kali recipe. Ragi koozh is gluten free, diabetic friendly and a healthy breakfast porridge especially during Summer. Its a perfect body coolant and not only that this.

Although ragi contains almost the same protein as rice, it has higher levels Kammang koozh, a porridge made with Ragi Health Benefits Of Ragi (Finger Millet). The high calcium levels help in bone. You can have Ragi (Finger millet) Kali/ Koozh (Porridge) using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Ragi (Finger millet) Kali/ Koozh (Porridge)

1. Prepare of To make Kali.
2. It's 2 1/2 cup of ragi flour.
3. You need 5 cup of water (approx).
4. You need of Plus 1/2 cup water if required.
5. Prepare of To make koozh(porridge).
6. Prepare of Butter milk as required (or curd with water).
7. You need of Salt as required.

Ragi Balls made with finger millet flour. Even though Ragi Kali is part of everyday food in several parts of Tamilnadu, my mom never made it at home. I learnt this method of making Ragi mudde / kali from my sister in law Maithra. 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.

Ragi (Finger millet) Kali/ Koozh (Porridge) step by step

1. Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required.
2. Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame..
3. 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..
4. In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins..
5. After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked..
6. 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..
7. 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..
8. Serve with any gravy or peanut chutney..
9. To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand..

Ragi recipes - Nachni or Ragi is one of the most commonly used millet in Indian cuisine especially in dry regions of Andhra Pradesh, Karnataka, Maharashtra and many other states. Ragi is the kannada name to red millet often referred as finger millet in English. They are known as ragulu in telugu. Ragi Koozh - Summer Special Recipe ( Finger Millet Porridge Re. Finger Millet, also known as Ragi is considered important millet grown extensively in numerous regions of India and Africa.