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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, ragi (finger millet) kali/ koozh (porridge). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ragi (Finger millet) Kali/ Koozh (Porridge) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Ragi (Finger millet) Kali/ Koozh (Porridge) is something which I’ve loved my entire life. They are 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. Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals.

To get started 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):
  1. Make ready To make Kali
  2. Make ready 2 1/2 cup ragi flour
  3. Prepare 5 cup water (approx)
  4. Make ready Plus 1/2 cup water if required
  5. Prepare To make koozh(porridge)
  6. Get Butter milk as required (or curd with water)
  7. Make ready Salt as required

This video is about Ragi Kali. This ancient millet called finger millet in English. Kali means the millet cooked thick paste form. In Karnataka it's called Ragi mudde.

Steps to make Ragi (Finger millet) Kali/ Koozh (Porridge):
  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.

This finger millet is very rich in fibre, calcium and lot of minerals. This is very popular and also nutritious meal in rural villages. 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.

So that’s going to wrap this up with this special food ragi (finger millet) kali/ koozh (porridge) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!