Ragi Koozh
Niranjana Sankaranarayanan
Ragi Koozh is a traditional South Indian fermented porridgefood made using finger millet (ragi). Popular in Tamil Nadu and rural South India. 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.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, tiffin
Cuisine South Indian, Tamilnadu
- 1 Cup Ragi flour Finger millet flour
- 1.5 Cups Buttermilk
- 2 Cup Water
- As req Salt
- 1/4 tsp Asafoetida
To Temper
- 3 tsp Gingelley oil
- 1 tsp Mustard seeds
- 1 tsp Channa dhal
- 1/2 tsp Urad dhal
- 2 no Red chillies
- few Curry leaves
In a bowl, mix the ragi flour with buttermilk slowly, ensuring there are no lumps. Keep aside.
Heat a pan and add oil. Once hot, add mustard seeds and allow them to splutter.
Add channa dal, urad dal, curry leaves, and dried red chillies. Sauté on medium flame until the dals turn golden brown and aromatic.
Pour in the required amount of water and bring it to a rolling boil.
Reduce the flame to medium and slowly pour the dissolved ragi flour mixture, stirring continuously to avoid lumps.
Add salt and asafoetida (hing). Keep stirring well on medium flame.
Add a little oil and sprinkle water if needed to maintain a smooth consistency.
Cook until the mixture thickens and starts leaving the sides of the pan.
Once done, transfer the cooked ragi koozh onto a greased plate and spread evenly.
Allow it to cool slightly and serve hot or warm.
Keyword Fingermillet flour crisps, Fingermillet recipes, Healthy breakfast, Ragi chips, Ragi koozh