Ragi Kanji | Savory Ragi Porridge | Millet Porridge Recipe

It is really hot here and I barely need some porridge kind of thing in mornings. At the sametime, the breakfast should be light and easy to make. When I think that, only porridges come to my mind. There is nothing that much easy. They make us feel light also. This ragi porridge is nothing complex to make. Most of our grannies know the recipe. 

The recipe I am following for samai and ragi porridge is what I copied from our Kanji Patti (Granny). She is a small scale shop owner in Nanmangalam, Chennai. In her shop, you have snacks and some groceries. In addition to these, she puts some seasonal items for sale. For example, porridges in summer mornings, vada curry or sambar in evenings, panakam and neer mor in afternoon and some crispy fried paruppu vadas in winter evenings. Her shop happened to be a neat and tidy one. So me and my husband just grab a lotta (sombu) full of porridge and finish our breakfast there itself. One day I asked her what is the secret of the taste. She gave the credits to her tempering or thalippu. I was able to identify the fine elements in the tempering and tried to replicate. I became happy when it came up well in the same taste. Good job. Shall we see the recipe now.

CHECK OUT MY OTHER PORRIDGE RECIPES
Uluntham Kanji or Urid Dhal Kanji
Inippu Ragi Kanji or Sweet Ragi Porridge
Oats Mor Kanji or Savory Oats Porridge
Oats Poondu Kanji or Garlicky Oats Porridge
Samai Paal Kanji or Little Millet Porridge
Siruparuppu Kanji or Pasipparuppu Kanji or Moong Dhal Porridge
Godhumbu Kanji or Wheat Rava Porridge
Samai Mor Kanji or Savory Little Millet Porridge

Ragi Kanji | Savory Ragi Porridge | Millet Porridge Recipe

Prep Time : 10 mins	Cooking Time: 15 mins
Yield: 3 cups	Serving Size: 1 cup	Calories per Serving: 150

Ingredients

• Ragi - 1/4 cup
• Curd - 1/2 cup
• water - 1 and half cups
• salt - as per taste

tempering

• shallots - 4 to 5
• finely chopped mangoes - little
• minced chillies or ginger - a dash (very very little)
• cumin seeds - a pinch
• curry leaves - little
• asafoetida - a pinch
• gingelly oil - 1 teaspoon

Quick Procedure

• Add half cup water to the ragi and mix well to form a batter like thing.
• Boil one cup of water. Add salt. Add the ragi batter to this boiling water and mix well. It will start getting thick and changing the colour. Let it get cooked and thick. Now switch off the flame and let it cool.
• Once it is cooled, add curd to it and mix well.
• Heat a pan. Add gingelly oil.
• Add cumin seeds, minced ginger or chilly, curry leaves and shallots. Saute once or twice and add a pinch of asafoetida. Take it off the flame. This forms the tempering.
• Add this tempering to ragi kanji (cooked ragi). Mix well. Ragi kanji is ready to serve with any thokku of your choice.

Step-wise Pictures

Add half cup water to the ragi and mix well to form a batter like thing.Boil one cup of water. Add salt. Add the ragi batter to this boiling water and mix well.Keep stirring.

It will start getting thick and changing the colour. Let it get cooked and thick. Now switch off the flame and let it cool. Once it is cooled, add curd to it and mix well.

Heat a pan. Add gingelly oil. Add cumin seeds, minced ginger or chilly, curry leaves and shallots.

Saute once or twice and add a pinch of asafoetida. Take it off the flame. This forms the tempering. Add this tempering to ragi kanji (cooked ragi). Mix well.

Simple and light porridge as your summer breakfast to feel refreshed