Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ragi (finger millet) kali/ koozh (porridge). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Ragi (Finger millet) Kali/ Koozh (Porridge) is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Ragi (Finger millet) Kali/ Koozh (Porridge) is something that I’ve loved my whole life. They’re fine and they look fantastic.
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. Quick and easy recipe of finger millet porridge.
To get started with this recipe, we must first prepare a few components. You can have 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):
- Make ready To make Kali
- Get 2 1/2 cup ragi flour
- Get 5 cup water (approx)
- Take Plus 1/2 cup water if required
- Take To make koozh(porridge)
- Make ready Butter milk as required (or curd with water)
- Make ready Salt as required
Today let us learn how to make Ragi koozh/keppai koozh..recipe. a healthy and tasty porridge recipe, made from finger millet or popularly known as ragi. it is a healthy and nutrient drink, with high in protein recipe. south indian cuisine has numerous breakfast recipes which are known for its health aspects. there are many recipes using millet's which are. 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. This video is about Ragi Kali. This ancient millet called finger millet in English.
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.
Kali means the millet cooked thick paste form. 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.
So that’s going to wrap it up with this exceptional food ragi (finger millet) kali/ koozh (porridge) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
