Healthy Food Recipes - Cool Ragi Porridge / Ragi Koozh
Posted on: 08/Apr/2015 12:57:22 PM
Ingredients:
- Ragi Flour – 1 cup
- Noi Arisi (Broken Rice) - ¼ cup
- Curd – ¼ cup
- Onion – 1 (chopped)
- Mango Chopped – ¼ cup
- Salt – as required
Method to Prepare:
- Mix Ragi flour in required quantity of water (like the dosai batter) without any lumps and let it rest for half a day without addition of salt.
- The next morning the Ragi batter would have turned sour. Now it is ready to prepare Ragi Koozh.
- Soak noi arisi (broken rice) in water, just half an hour before the preparation of the Ragi Koozh.
- As we have already prepared the Ragi flour batter with water, add 5 ratio measure of water in a heavy bottomed vessel and allow it to boil well. (in the ratio of 1:5, for 1 cup of Ragi batter, 5 cup of water is enough)
- Once water gets boiled well, add the completely drained broken rice to it.
- Keep the stove in low flame. Once the broken rice gets boiled half way through, add the sour Ragi batter mixture to it.
- While adding the Ragi batter, to avoid the formation of lumps, keep on stirring simultaneously using the ladle.
- Now keep the stove in high flame, till you get the bubbles in it. Then keep the stove in low flame for about 5 to 10 minutes.
- As the Ragi Koozh has thicker consistency, keep on stirring the dish using ladle (wooden stick) now and then.
- Then switch off the stove and allow the Ragi Koozh to cool down without closing the lid.
- In the next day morning, the Ragi Koozh will become even thicker in consistency.
- Now take the required quantity of Ragi porridge in a bowl and add salt and water. Mix well using water without any lumps in it.
- Take the curd, add ½ cup water and whisk till its smooth and add it to the Ragi porridge.
- Now add the chopped onion and mango.
- Serve Ragi Porridge either with pickle or small onion as side dish!
- You can consume 1 glass of Ragi porridge along with morning tiffin or lunch.
- Apt healthy dish for this summer season!
Tips:
- At the final stage of the preparation of this Ragi porridge, do you want to check whether the Ragi gets boiled well? Just dip your finger in water and keep it in the Ragi porridge. If it doesn’t get stick on to your finger, then it is the sign you can very switch off the stove and the Ragi porridge is cooked well.
- At the time of cooling the Ragi porridge, there may be a formation of thick layer on top of the vessel. It is always better to take off this layer, before using it.
- If you have prepared a more quantity, you can store it in the refrigerator for 2 to 3 days, without the addition of salt and water.
- Jusust take it out of the fridge for about 2 to 3 hours before use and then mix it with water and salt and consume it.
- If you don’t have broken rice (Noi arisi), don’t worry just grind the full rice in a mixer for a single round and then use it.
- Ragi is the best food to keep the body’s heat in poise.
- As we are using the soured Ragi batter in this porridge, it will bring more chillness to the body and thus this Ragi porridge is apt food for summer season.
Benefits:
- Healthful Ragi is one among the best type millets.
- Ragi holds high ratio of calcium, protein and iron contents.
- Ragi is the best food for diabetics and anaemic patients.
- Ragi is the top food for those who are in the weight reduction plan.
- Ragi has less cholesterol level.
- Just soak the full Ragi in water for about 3 hours and then drain it completely and keep it in a cloth and leave it aside for a day. Then you can observe the sprouts formation. Dry it under the sunlight and grind it to a smooth powder and use it for preparing variety of Ragi dishes. Sprouted Ragi dishes are more nutritious and healthful.
- You can also get packed sprouted Ragi powder in the super markets. You can also use this packets if you didn’t get time to prepare in home.
Recipe by : More Recipes»
Mrs. Lavanya Sampath
