Kelvaragu Kanji [Ragi Porridge, Ragi Malt, Finger Millet porridge]

Kelvaragu Kanji [Ragi Malt] By

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 2 | Take with: Milk, Cream, Curd, Buttermilk | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Traditional ragi kanji is bit difficult to prepare but it is too good & healthy. Soak whole ragi over night and fine grind. Extract the ragi milk using fine-filter. In a low flame stir well till it is Kanji consistency (semi liquid). This is 100% advisable to feed 1 year baby. Don’t feed when you prepare using direct ragi powder. This Ragi kanji is also served when sick.


  • Ragi flour - 5 tbsp
  • Water - ½ ltr
  • Salt to taste


  • Mix 5 tbsp ragi flour with  1 tumbler of water and make sure there is no lumps.
  • Heat pan with water. Once water boiled add ragi flour mixture gently.
  • Stir well continuously for 5 minutes. Once cooked turn off flame then add salt.
  • Serve hot with boiled milk or curd.


  • When serving with milk add sugar.

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