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Ragi Porridge Recipe (Fermented Ragi Kanji)

Ragi porridge also known as Ragi kanji made the Authentic way of fermenting finger millet balls to increase its nutritional benefits. This power packed breakfast of fermented ragi porridge is perfect for hot summer days.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Fermenting Time 12 hours
Total Time 12 hours 20 minutes
Course Breakfast
Cuisine Indian, South Indian
Servings 2 servings
Calories 470 kcal

Equipment

Nonstick Kadai

Ingredients
  

For Ragi Balls

  • 1 cup Ragi Flour
  • 1½ cup Water plus 2 tablespoon extrac
  • ½ teaspoon Salt
  • 1 teaspoon Ghee

For Making Porridge

  • ½ cup Plain Yogurt (Curd)
  • 1 medium Onion peeled and chopped finely
  • 2 no Green Chillies chopped finely
  • 1 sprig Curry Leaves
  • Salt to taste

Instructions
 

  • In a separate bowl, take 1 cup water and 1 cup of ragi flour and use a whisk to mix till it is lump free and smooth. Set aside.
  • Take ½ cup of water in a nonstick kadai. Add salt and bring it to a full boil.
  • Now pour in the ragi slurry into the boiling water and use a spatula to mix till it is starts to thicken. Constantly mix so it gets thick and lump free.
  • You have cook this on medium high heat till the ragi mixture starts to leave the sides of the pan and is really thick. It will take 5 minutes.
  • Now sprinkle 2 tablespoon of water and use a spatula to break the ragi mixture roughly so the water can distribute. Cover the pan with lid and cook covered on low medium heat for 5 minutes. By this time the ragi will be cooked.
  • Now open the lid and mix it one more time. Bring all the mixture to the centre of the pan. The mixture will be slightly sticky.
  • Now cover the pan with a lid and set aside for 10 minutes to rest. By this time the ragi would have cooled a bit and become non-sticky.
  • After 10 minutes open the lid and Use your wet fingers to touch the ragi mixture, it should be non-sticky.
  • Take a deep steel bowl or measuring cup. Add 1 teaspoon of ghee into the cup and spread it on all sides. Take a portion of the ragi mixture using the spatula and add it into the greased cup. Shake it and swirl it so the ragi mixture forms a ball. Take the ball in your hands and shape it even more so it is smooth. Now ragi balls are made.
  • Place this in a bowl, cover with clean fresh water till the balls are completely immersed in the water. Cover the bowl with lid and let them ferment overnight.
  • Next morning, the ragi balls should be slightly disintegrated in the water. Now mix this really well into the water using your hand or whisk.
  • Add in curd, onions, salt, green chillies and curry leaves. Mix well. Pour into serving glass and enjoy.

Nutrition

Nutrition Facts
Ragi Porridge Recipe (Fermented Ragi Kanji)
Serving Size
 
1 servings
Amount per Serving
Calories
470
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
14
mg
5
%
Sodium
 
637
mg
28
%
Potassium
 
658
mg
19
%
Carbohydrates
 
93
g
31
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
24
mg
29
%
Calcium
 
504
mg
50
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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