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Learn how to make Ragi Kanji at home with our Chef Varun Inamdar

Ragi Kanji Ingredients:

How To Prep The Ragi Flour
2 tbsp Ragi Flour

How To Prep The Ragi Flour
1 cup Milk
1 cup Water

How To Make Ragi Kanji

Salt
3 tbsp Jaggery (grated)
1/2 tsp Cardamom Powder

How To Make Tempering For Ragi Kanji
1 tbsp Ghee
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida
2 tbsp Coriander Leaves

Tasting The Ragi Kanji
1/2 Lemon Juice

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Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited

About Ragi
Eleusine coracana, or finger millet, also known as ragi in India, kodo in Nepal, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. The finger millet or ragi is malted and its grain is ground into flour. The flour is consumed with milk, boiled water, or yogurt. The flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti. There are various food recipes of finger millet, including dosa, idli,drinks and laddu. In Karnataka, finger millet is generally consumed in the form of a porridge called ragi mudde in Kannada. It is the staple diet of many residents of South Karnataka. Mudde is prepared by cooking the ragi flour with water to achieve a dough-like consistency. In Tamil Nadu, ragi is called kezhvaragu and also has other names like keppai, ragi, and ariyam.[24] Ragi is dried, powdered, and boiled to form a thick mass that is allowed to cool. This is the famed kali or keppai kali. This is made into large balls to quantify the intake. It is taken with sambar or kuzhambu. For children, ragi is also fed with milk and sugar (malt). It is also made in the form of pancakes with chopped onions and tomatoes. Kezhvaragu is used to make puttu with jaggery or sugar. Ragi is called koozh – a staple diet in farming communities, eaten along with raw onions and green chillies. |

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