Ragi Kanji Recipe - Salt Version
A diabetic friendly South Indian Recipes recipe with -1/ water, tablespoons ragi flour (finger millet/ nagli), cumin seeds (jeera). Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the Ragi Kanji, first heat 2 cups of water in a saucepan
-1/ water(2 cups)tablespoons ragi flour (finger millet/ nagli)(3) - 2
Add the Ragi flour to the remaining 1/2 cup of water along with the cumin seeds, ajwain, hing and salt
-1/ water(2 cups)tablespoons ragi flour (finger millet/ nagli)(3)cumin seeds (jeera)(1 teaspoon)ajwain (carom seeds)(1/2 teaspoon)salt - to tastecumin powder (jeera)(1/4 teaspoon) - 3
Stir well to dissolve it completely till no lumps remain
- 4
Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that there are no lumps
-1/ water(2 cups)tablespoons ragi flour (finger millet/ nagli)(3) - 5
Cook and stir for 1-2 minutes
- 6
After the ragi porridge is cooked add the curd into the ragi porridge and stir continuously
tablespoons ragi flour (finger millet/ nagli)(3)curd (dahi / yogurt)(1/4 cup) - 7
Simmer for about three minutes and turn off the heat
- 8
Transfer the Ragi Kanji into a serving bowl and serve hot with a dollop of Ghee
tablespoons ragi flour (finger millet/ nagli)(3) - 9
Sprinkle some cumin powder if you like
cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1/4 teaspoon) - 10
Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack
tablespoons ragi flour (finger millet/ nagli)(3)
Rate this recipe
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Ragi Kanji Recipe - Salt Version
A diabetic friendly South Indian Recipes recipe with -1/ water, tablespoons ragi flour (finger millet/ nagli), cumin seeds (jeera). Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
10 steps- 1
To begin making the Ragi Kanji, first heat 2 cups of water in a saucepan
-1/ water(2 cups)tablespoons ragi flour (finger millet/ nagli)(3) - 2
Add the Ragi flour to the remaining 1/2 cup of water along with the cumin seeds, ajwain, hing and salt
-1/ water(2 cups)tablespoons ragi flour (finger millet/ nagli)(3)cumin seeds (jeera)(1 teaspoon)ajwain (carom seeds)(1/2 teaspoon)salt - to tastecumin powder (jeera)(1/4 teaspoon) - 3
Stir well to dissolve it completely till no lumps remain
- 4
Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that there are no lumps
-1/ water(2 cups)tablespoons ragi flour (finger millet/ nagli)(3) - 5
Cook and stir for 1-2 minutes
- 6
After the ragi porridge is cooked add the curd into the ragi porridge and stir continuously
tablespoons ragi flour (finger millet/ nagli)(3)curd (dahi / yogurt)(1/4 cup) - 7
Simmer for about three minutes and turn off the heat
- 8
Transfer the Ragi Kanji into a serving bowl and serve hot with a dollop of Ghee
tablespoons ragi flour (finger millet/ nagli)(3) - 9
Sprinkle some cumin powder if you like
cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1/4 teaspoon) - 10
Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack
tablespoons ragi flour (finger millet/ nagli)(3)
Rate this recipe
