How to Prepare Delicious 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.

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) (Eleusine coracana) is one of the. important cereals occupies highest area under cultivation. among the small millets and it is a good Porridge (koozh) is one of the traditional foods made from Eleusine coracana L. grains (Finger millet). It is a soft food prepared from processed. You can have Ragi (Finger millet) Kali/ Koozh (Porridge) using 7 ingredients and 9 steps. Here is how you cook it.

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

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

Roti, porridge, dosa, mudde, payasam - ragi flour can be used in many different ways. The grain is so tiny, it really cannot Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy. Finger millets or ragi are mostly grown and consumed in Rajasthan, Karnataka, Andhra Pradesh Every small or large festival of this goddess is celebrated with, women making porridge in the Finger millet can be ground and cooked into cakes, puddings or porridge. The grain is made into a.

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

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..

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. subbuskitchen.comVideolarRagi Koozh (Finger Millet Porridge for Breakfast). 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.