Ragi (Finger millet) Kali/ Koozh (Porridge). 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.

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. This video is about Ragi Kali. You can cook Ragi (Finger millet) Kali/ Koozh (Porridge) using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Ragi (Finger millet) Kali/ Koozh (Porridge)

1. Prepare of To make Kali.
2. It's 2 1/2 cup of ragi flour.
3. It's 5 cup of water (approx).
4. Prepare of Plus 1/2 cup water if required.
5. It's of To make koozh(porridge).
6. It's of Butter milk as required (or curd with water).
7. You need of Salt as required.

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.

Ragi (Finger millet) Kali/ Koozh (Porridge) step by step

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 is very popular and also nutritious meal in rural villages. 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. Although ragi contains almost the same protein as rice, it has higher levels Kammang koozh, a porridge made with Ragi Health Benefits Of Ragi (Finger Millet).