Traditional Tamil Ragi Kali (Finger Millet Porridge)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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