Ragi Kanji [Ragi Porridge]

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

Ingredients

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

Preparation

• 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.

Note

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