Ragi Koozh | Finger Millet Porridge – A healthy breakfast option and satisfying for your tummy. Ragi flour cooked and later mixed with curd for a delicious drink.
Hope everyone is doing great. There are a lot of changes happening in my world. I have been in hibernation mode for last few weeks. I know you would have missed me. But, as much as you guys missed me, I missed every one of you and my space. I am slowly picking up my pace and hopefully, I will be soon back to form. Today’s recipe is a simple and healthy drink which is my favorite from childhood. It has been a tradition for us to carry bottles of Ragi Koozh when we usually go for a road trip here to satisfy our hunger packs instantly.
While amma used to prepare in the traditional way, I follow simple cooker method for my busy mornings. When I prepared for the first time with Amma in cooker method, she was surprised and shocked to see the easiest way of preparation. Since then, she has been preparing in my way. Tada!
Here goes the recipe.
Ingredients:
- 2 cups Ragi Flour
- 3 cups + 3 cups Water
- 2 cups Curd
- Water for preparing drink
- Salt, as required
Method:
- In a large bowl, gently swift the Finger Millet flour and add 3 cups of water. Mix them well without any lumps.
- Leave it for another eight hours or overnight for soaking.
- After soaking time, in a pressure cooker, add the flour and add 3 cups of water. Ensure the cooker size is big enough for the flour and surplus amount of water.
- Cook on a medium flame for about 3 whistles. Let it stand until the pressure releases.
- Once the pressure is released, allow the cooked ragi to cool down.
- One can cook ragi the previous night and make balls out of it. Place the ragi balls immersed in water in a bowl and refrigerate them. The next day morning, one can mix ragi ball with curd and water to prepare a drink.
- Once the cooked ragi cooled down, add curd and desired amount of water in a blender jar.
- Blend it until the ragi and curd are combined well without any lumps.
- Serve it with shallots or green chilies.
If you would love to know about my mad experiments, do subscribe for my website or connect with Facebook/Instagram.
Thanks,
Karthi
