Ragi Kanji [Ragi Porridge]

Ragi Kanji

Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 to 10 minutes | To Serve: 3 | Take with: Milk, Curd | Type: Breakfast or Dinner


  • Ragi flour - 5 tbsp
  • Water - ½ ltr
  • Salt to taste
  • Small onion - 1
  • Curd / cream / milk - 2 tbsp
  • Curry leaves – 2 leaves


  • Take half a glass of water, mix ragi flour,  whisk and keep it aside.
  • Heat pan with water. Once water comes to boil add ragi flour mixer and stir continuously.
  • Once ragi is cooked turn off flame add salt, garnish with whisked fresh curd, small onion and curry leaves serve hot or cold.


  • Don’t add ragi flour directly in boiling water.

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