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 can be 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.
Ragi (Finger millet)flour – 1 cup
Water – 2 cups
Salt – To taste
Asafoetida – A pinch
Mustard seeds – 1 tsp
channa dhal – 1 tsp
Urad dhal – 1 tsp
Red chillies – 2
Curry leaves – few
- Mix the ragi flour in the water without forming lumps.
- In a pan, add oil and splutter mustard seeds. Once they crack, add the channa dhal, urad dhal, curry leaves, red chillies and sauté till they turn golden brown.
- Now pour the dissolved ragi flour into the pan.
- Add salt, asafoetida and stir continuously keeping it in medium flame.
- Add oil and sprinkle water if necessary.
- The mixture thickens and starts leaving on the sides from the pan.
- At this stage, pour this on a greased plate.
- Serve hot.