Ragi Kanji Recipe - Salt Version
Ragi Kanji or Nagli Ambil as it is called in Maharashtra is a rustic porridge made from Ragi/Nagli/Finger millets which is usually served for breakfast. The nutritive and therapeutic benefits of Ragi are well known since ancient times.
Ingredients
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2-1/2 cups Water
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3 tablespoons Ragi Flour (Finger Millet/ Nagli)
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1 teaspoon Cumin seeds (Jeera)
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1/2 teaspoon Ajwain (Carom seeds)
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1/4 teaspoon Asafoetida (hing)
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Salt
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to taste
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1/4 cup Curd (Dahi / Yogurt)
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1/4 teaspoon Cumin powder (Jeera)
Instructions
Step 1
To begin making the Ragi Kanji, first heat 2 cups of water in a saucepan
Step 2
Add the Ragi flour to the remaining 1/2 cup of water along with the cumin seeds, ajwain, hing and salt
Step 3
Stir well to dissolve it completely till no lumps remain
Step 4
Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that there are no lumps
Step 5
Cook and stir for 1-2 minutes
Step 6
After the ragi porridge is cooked add the curd into the ragi porridge and stir continuously
Step 7
Simmer for about three minutes and turn off the heat
Step 8
Transfer the Ragi Kanji into a serving bowl and serve hot with a dollop of Ghee
Step 9
Sprinkle some cumin powder if you like
Step 10
Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack