Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ragi (finger millet) kali/ koozh (porridge). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Ragi (Finger millet) Kali/ Koozh (Porridge) is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Ragi (Finger millet) Kali/ Koozh (Porridge) is something that I’ve 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. Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals.

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

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

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

Traditionally Ragi is the first millet recommended to be introduced to babies. This ragi milk porridge helps developing babies digestive system before the baby starts with proper solids like idli,rice etc. I usually feed this koozh with. Although ragi contains almost the same protein as rice, it has higher levels Kammang koozh, a porridge made with Ragi

Steps 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.

Health Benefits Of Ragi (Finger Millet). The high calcium levels help in bone. This video is about Ragi Kali. This ancient millet called finger millet in English. Kali means the millet cooked thick paste form.

So that’s going to wrap it up with this exceptional food ragi (finger millet) kali/ koozh (porridge) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!