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ragi porridge | ragi malt | ragi kanji | finger millet

The quick and healthy ragi porridge in two flavours. Sweet flavour with melted jaggery and buttermilk with salt flavour have a cup and stay healthy. 

Course Drinks
Cuisine Indian
Keyword finger millet, finger millet recipes, ragi ambali, ragi java, ragi kanji, ragi malt, ragi malt recipe, ragi porridge, ragi porridge recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4


Ingredients for sweet and salty ragi porridge:

  • Ragi flour – 1 cup
  • Jaggery – 1 cup
  • Fennel Powder – 1 spoon
  • Badam powder – 2 spoons
  • Milk – 1 glass
  • Curd – 1 c
  • Salt – 1/2 spoon
  • Water – 3 glass


Procedure for ragi porridge:

  1. Take a pan to add 2 glass of water and bring it to boil.

  2. Meanwhile, in a small bowl, add one cup of ragi flour, add one glass of water mix well without any lumps.

  3. Add the ragi paste into the boiling water and stir continuously to avoid any lumps

  4. Cook for 2-3 minutes until it gets the thick consistency, we observe the bubbles mix well continuously for a minute switch off.

  5. Our ragi porridge is ready, remove from flame. This is the common process for both sweet and salt flour. 

1) Process for sweet ragi porridge with jaggery :

  1. Take to a bowl add 6 big spoons of boiled ragi porridge.

  2. Add one glass of milk, 1 spoon of fennel powder, 2 spoons of badam powder, one cup of grated jaggery.

  3. Mix well all the ingredients until jaggery totally melts

  4. Ragi sweet porridge is ready to serve.

  5.  Serve with grated cashew nuts or fennel powder again this is optional. You can have ragi porridge either hot or cold.

2) Process for salty ragi porridge:

  1. Take a bowl to add 4 spoons of boiled ragi porridge. Add 1/2 glass of yoghurt.

  2. Add 1/2 glass of water or you can add buttermilk. Add 1/2 spoon of salt mix well.

  3. Ragi salt porridge is ready to serve.

  4. Serve with coriander leaves this is optional. Serve cold ragi porridge, it will protect from dehydration

Recipe Notes

Never add the ragi flour directly into the boiling water as adding the flour directly makes the ragi malt full of lumps.

You can add cardamom powder instead of fennel powder this two are optional.