Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ragi (finger millet) kali/ koozh (porridge). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Ragi (Finger millet) Kali/ Koozh (Porridge) is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Ragi (Finger millet) Kali/ Koozh (Porridge) is something which I have loved my whole life. They are fine and they look fantastic.

Ragi Koozh summer special - Grandma Style. 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. Quick and easy recipe of finger millet porridge.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ragi (finger millet) kali/ koozh (porridge) using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Ragi (Finger millet) Kali/ Koozh (Porridge):

1. Prepare To make Kali
2. Make ready 2 1/2 cup ragi flour
3. Take 5 cup water (approx)
4. Prepare Plus 1/2 cup water if required
5. Get To make koozh(porridge)
6. Prepare Butter milk as required (or curd with water)
7. Take Salt as required

Eleusine coracana, or finger millet, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. 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. This video is about Ragi Kali.

Instructions to make Ragi (Finger millet) Kali/ Koozh (Porridge):

1. Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required
2. Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame.
3. 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.
4. In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins.
5. After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked.
6. 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.
7. 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.
8. Serve with any gravy or peanut chutney.
9. To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand.

This ancient millet called finger millet in English. Kali means the millet cooked thick paste form. In Karnataka it's called Ragi mudde. This finger millet is very rich in fibre, calcium and lot of minerals. This is very popular and also nutritious meal in rural villages.

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