breakfast
Ragi Porridge
A warm Ragi porridge for breakfast, sweet or savoury as you like.
Ingredients
- Ragi (Finger millet)2 cups flour
- 1 cup milk or water
- jaggery or salt to taste
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- easy
- Cuisine
- Indian
- Diet
- Vegetarian
From the farm
Method
- 1Whisk 4 tbsp Ragi flour into 1 cup cold water so there are no lumps.
- 2Pour into a pan and cook on low heat, stirring constantly, for 6 to 8 minutes until it thickens.
- 3Add 1 cup milk or water and cook for another 3 minutes.
- 4Sweeten with jaggery, or add salt and a pinch of cumin for a savoury version.
Storage: Refrigerate for a day.
Leftovers: Loosen with hot water or milk while reheating.
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