Step-by-Step Guide to Make Award-winning Ragi (Finger millet) Kali/ Koozh (Porridge)

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Ragi (Finger millet) Kali/ Koozh (Porridge). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ragi (Finger millet) Kali/ Koozh (Porridge), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ragi (Finger millet) Kali/ Koozh (Porridge) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ragi (Finger millet) Kali/ Koozh (Porridge) is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Ragi (Finger millet) Kali/ Koozh (Porridge) using 7 ingredients and 9 steps. Here is how you cook it.

Finger millet is a great source of iron and calcium. With this recipe, we can make kali (ragi ball) that can be eaten with any gravy. We can also make koozh(porridge) by mixing the ball with buttermilk.

Ingredients and spices that need to be Take to make Ragi (Finger millet) Kali/ Koozh (Porridge):

1. To make Kali
2. 2 1/2 cup ragi flour
3. 5 cup water (approx)
4. Plus 1/2 cup water if required
5. To make koozh(porridge)
6. Butter milk as required (or curd with water)
7. Salt as required

Steps to make to make Ragi (Finger millet) Kali/ Koozh (Porridge)

1. Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required
2. Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame.
3. Slowly the mixture will start thickening and tends to make lumps. Immediately Keep the flame in low heat and use backside of a wooden ladle/mathu (or thidupu) to stir. Stir it vigorously such that you break the lumps.
4. In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins.
5. After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked.
6. At one stage, the kali gets firmer and starts leaving the pan. That’s how we know that it cooked completely. Switch off the flame.
7. Place this vessel in floor and hold it with feet by keeping a cloth in between. Stir it once vigorously using the backside of wooden ladle.
8. Serve with any gravy or peanut chutney.
9. To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand.

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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Speedy Ragi (Finger millet) Kali/ Koozh (Porridge). Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!