Ragi (Finger millet) Kali/ Koozh (Porridge) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Kali means the millet cooked thick paste form. In Karnataka it's called Ragi mudde.
Here is the best “Ragi (Finger millet) Kali/ Koozh (Porridge)" recipe we have found until now. This will be smell and look delicious.
Ingredients of Ragi (Finger millet) Kali/ Koozh (Porridge)
- You need of To make Kali.
- Make ready 2 1/2 cup of ragi flour.
- Prepare 5 cup of water (approx).
- Make ready of Plus 1/2 cup water if required.
- Make ready of To make koozh(porridge).
- Take of Butter milk as required (or curd with water).
- Take of Salt as required.
Today let us learn how to make Ragi koozh/keppai koozh..recipe. a healthy and tasty porridge recipe, made from finger millet or popularly known as ragi. it is a healthy and nutrient drink, with high in protein recipe. south indian cuisine has numerous breakfast recipes which are known for its health aspects. there are many recipes using millet's which are.Roti, porridge, dosa, mudde, payasam - ragi flour can be used in many different ways.The grain is so tiny, it really cannot Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy.Ragi (Finger Millet) (Eleusine coracana) is one of the. important cereals occupies highest area under cultivation. among the small millets and it is a good Porridge (koozh) is one of the traditional foods made from Eleusine coracana L. grains (Finger millet).
Ragi (Finger millet) Kali/ Koozh (Porridge) instructions
- Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required.
- Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame..
- Slowly the mixture will start thickening and tends to make lumps. Immediately Keep the flame in low heat and use backside of a wooden ladle/mathu (or thidupu) to stir. Stir it vigorously such that you break the lumps..
- In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins..
- After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked..
- At one stage, the kali gets firmer and starts leaving the pan. That’s how we know that it cooked completely. Switch off the flame..
- Place this vessel in floor and hold it with feet by keeping a cloth in between. Stir it once vigorously using the backside of wooden ladle..
- Serve with any gravy or peanut chutney..
- To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand..
Summer special recipe which is liked by everyone.more people like to eat in summer.if u use ragi batter then it is difficult to do.i have show u how to use.Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals.I usually drink oats porridge or multigrain porridge or I sincerely want to bring back these healthy and forgotten recipes into the modern kitchen.
It is a soft food prepared from processed.Although ragi contains almost the same protein as rice, it has higher levels Kammang koozh, a porridge made with RagiHealth Benefits Of Ragi (Finger Millet).The high calcium levels help in bone.See great recipes for Ragi (Finger millet) Kali/ Koozh (Porridge), Mor Koozh too!
