Traditional Tamil Ragi Kali (Finger Millet Porridge)
Traditional Tamil Ragi Kali (Finger Millet Porridge) is a easy South Indian (Tamil) recipe that serves 2. 180 calories per serving.
Prep: 10 min | Cook: 20 min | Total: 35 min
Cost: $2.65 total, $1.33 per serving
Ingredients
- 1 cup Ragi flour (finger millet flour) (Use fresh, finely ground ragi flour for best texture.)
- 2.5 cups Water (Filtered water preferred.)
- 1/4 teaspoon Salt (To taste.)
- 1 tablespoon Ghee (clarified butter) (Optional, for serving.)
Instructions
Prepare the ragi slurry
In a mixing bowl, combine the ragi flour with 1 cup of water. Stir well to make a smooth, lump-free slurry.
Time: PT3M
Boil water
In a heavy-bottomed saucepan, bring the remaining 1.5 cups of water to a boil over medium heat.
Time: PT5M
Temperature: 100°C
Add ragi slurry to boiling water
Reduce the heat to low. Slowly pour the ragi slurry into the boiling water, stirring continuously to avoid lumps.
Time: PT2M
Temperature: 90-100°C
Cook the ragi kali
Add salt. Continue to cook on low heat, stirring constantly, until the mixture thickens and leaves the sides of the pan (about 10-12 minutes).
Time: PT12M
Temperature: 90-95°C
Shape and serve
Wet your hands, scoop out portions, and shape into balls or serve as is in bowls. Top with ghee if desired.
Time: PT3M
Cleanup
Soak the saucepan and utensils immediately to prevent ragi from hardening. Wash all used utensils and wipe down counters.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 4g
- Carbohydrates
- 35g
- Fat
- 2g
- Fiber
- 4g
Dietary info: Vegetarian, Gluten-Free, Vegan (if using coconut oil or no ghee), low-calorie, very-low-calorie, low-fat
Allergens: Dairy (if using ghee)
Ingredient Substitutions
- Instead of Ragi flour (finger millet flour): None (key ingredient)
- Instead of Ghee (clarified butter): Butter, Coconut oil (for vegan)
Equipment Needed
- Heavy-bottomed saucepan or pot
- Wooden spatula or strong spoon
- Measuring cups and spoons
- Serving bowls
Critical Steps — Do Not Skip
- Prepare the ragi slurry without lumps.
- Stir continuously when adding slurry to boiling water.
- Cook until the mixture thickens and leaves the pan sides.
Chef Tips from the Video
- Use fresh ragi flour for best flavor and nutrition.
- Add a pinch of cumin or crushed garlic for extra flavor.
- Serve with sambar, chutney, or buttermilk for a complete meal.
Troubleshooting
Lumpy texture
Mix the slurry thoroughly before adding to boiling water and stir continuously while cooking.
Burning or sticking to the pan
Use a heavy-bottomed pan and keep the heat low. Stir constantly.
Too thick or too thin
Adjust water quantity slightly next time; add a splash of hot water if too thick, or cook longer if too thin.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat with a splash of water.
Freezer: Not recommended; texture deteriorates.
Room temperature: Best consumed immediately. Can be kept for up to 6 hours in a cool place.
Make-Ahead Tips
- Ragi kali is best fresh, but you can prepare the slurry ahead and refrigerate for up to 12 hours.
- Leftovers can be reheated with a splash of water.
Last updated: August 24, 2026
