Sweet Ragi Koozh (Finger millet )

Ragi is the common name for Finger – millet in South India. This is one of the most nutritious food and can easily be digested. They are rich in proteins, calcium, iron. It helps to keep the body cool.  It is not season bound and  cultivated throughout the year. The grain cannot be polished due to its teeny-weeny size.So they retain their nutrients. But the healthy recipes out of this have been forgotten in modern kitchen.  We will have ragi koozh(both spicy and sweet) once in a week.  Ragi koozh is also called as “Poor man’s food” since it requires only few ingredients which are easy to get and cheap. Moreover it is healthyyyyyyyy!!!!!!!!



Ragi (Finger millet)flour – 1 cup

Jaggery – 1 cup

Water – 2 cups

Ghee – As required

  • Measure the jaggery and dissolve it in a glass of water.
  • Strain it to remove the dust.
  • Mix the ragi flour in the remaining water without forming lumps.
  • Then add the dissolved jaggery to this and pour everything into a pan.
  • Add ghee and elaichi powder to this mixture.
  • Switch on the stove, stir continuously keeping it in medium flame.
  • Add ghee and sprinkle water if required.
  • The mixture thickens and starts leaving on the sides from the pan.
  • At this stage, pour this on a greased plate.
  • Serve hot.

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Samba ravai upma

Wheat Rava is also known as Godhumai Rava or samba rava in tamil and dalia in hindi & is an excellent source of fiber and is also low in cholesterol.Wheat  Rava Upma is a simple and healthy breakfast. Its not only healthy, but also a filling breakfast recipe. You can also add vegetables to make it more delicious and nutritious.

Samba Sooji – 2 cups

Onion – 1

Shredded coconut – 1/2 cup

Water – 4 cups

For tempering

Oil – 2 tbsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Red chillies – 2

Salt – As required

  • Measure the samba ravai and water and keep it aside.
  • Now add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add red chillies and curry leaves.
  • Now add the onions and saute until they turn golden brown.
  • Add water, salt and allow it to boil.
  • When they start to boil, add samba ravai and mix without forming any lumps.
  • Continusly stir so that they donot stick to the bottom.
  • Add shredded coconut  and then mix well.
  • Finally add the coconut oil to enhance the flavour and also to make upma soft.
  • Serve it with sugar or any pickle.

Note: If you are not going to add onion, add asafoetida.

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