Ragi Kanji Recipe - Salt Version
Ragi Kanji Recipe is a healthy and delicious drink made with Ragi. Serve Ragi Kanji warm with a dollop of ghee and enjoy anytime of the day.
Ragi Kanji or Nagli Ambil as it is called in Maharashtra is a rustic porridge made from Ragi/Nagli/Finger millets which is usually served for breakfast. The nutritive and therapeutic benefits of Ragi are well known since ancient times.
A bowl of Ragi Kanji in the morning serves as a protein rich, power packed breakfast and also helps to keep the body cool. Try to use Ragi flour made with the skin for best results. It is very easy to make this savoury Ragi Kanji. You can adjust the water- flour ratio to make a porridge consistency to your liking. For a refreshing kick you can top it with homemade curd or buttermilk.
Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack.
You can also try other Ragi recipes such as
10 M
20 M
30 M
4 Servings
Ingredients
- 2-1/2 cups Water
- 3 tablespoons Ragi Flour (Finger Millet)
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
- 1/4 cup Curd (Dahi / Yogurt)
- 1/4 teaspoon Cumin powder (Jeera)
How to make Ragi Kanji Recipe - Salt Version
To begin making the Ragi Kanji, first heat 2 cups of water in a saucepan.
Add the Ragi flour to the remaining 1/2 cup of water along with the cumin seeds, ajwain, hing and salt. Stir well to dissolve it completely till no lumps remain.
Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that there are no lumps. Cook and stir for 1-2 minutes. After the ragi porridge is cooked add the curd into the ragi porridge and stir continuously. Simmer for about three minutes and turn off the heat.
Transfer the Ragi Kanji into a serving bowl and serve hot with a dollop of Ghee. Sprinkle some cumin powder if you like.
Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
