Ragi Koozh
Prep time
Cook time
Total time
Serves: 4
Ingredients
- Finger Millet/Ragi flour - 1 cup
- Water - 3 cups
- Curd - 2 cups
- Salt - ¼ tsp
- Pearl onions - 10
Instructions
Day 1
- Take a cup of Ragi flour and mix it with 2 cups of plain water. Mix with hand and make sure there are no lumps.
- Boil 1 cup of water in a thick-bottomed pan. Once bubbles up, add just mixed Ragi water to it.
- It will start forming lumps. Just simmer and keep stirring. Do not afraid as this lumps will vanish quickly and form a shiny aromatic stuff! Keep stirring for 12 to 15 mins until Ragi is cooked well. Once done, switch off the stove and let the kali cool down.
- Grease your hand with water and make round shaped balls. Keep the balls soaked in drinking water overnight.
Day 2
- The water soaked overnight would have developed good bacterias. Add curd and soaked water in a wide bowl and mix using mathu(ladle to make buttermilk from curd) to make mour(buttermilk). Stop once it is frothy and no curdles found. If you mix more, you will end up in butter ;)
- Take the balls, squeeze in your hand and mix well in the buttermilk.
- Mix thoroughly so that no lumps are formed. Cut pearl onions and add to it.
Notes
1.Some people do not add cut pearl onions in koozh. They just drink the koozh and for each [simple_tooltip content='drink quickly in large mouthfuls, often audibly']gulp[/simple_tooltip], they enjoy a bite of pearl onion. Choose your style ;)
2.Use earthen/clay pot(Man chatti) to keep Ragi kali soaked so that the koozh will be chilled naturally & also the special aroma of earthenware is incomparable!
3.Use homemade Ragi flour. Pick out the [simple_tooltip content='Unwanted particles']specks [/simple_tooltip]in Ragi and wash it thrice in water. Spread it in a wide plate and dry in sun for 2 to 3 days. Grind it in mill and your homemade healthy and clean Ragi flour is ready. You can enjoy more varieties like Ragi koozh, puttu, chapathi, dosa, idiyappam, murukku, laddoo, kozhukattai ...
4.After making kali, in warm milk, add a tsp of curd and keep closed so that fresh homemade curd will be ready in the morning to mix.
5.Do try this and I am sure you will add this to your weekly menu! Not only Pregnant ladies, the whole family can enjoy this easy and healthy breakfast. Scroll down to check out the valuable nutrition in this diet!
2.Use earthen/clay pot(Man chatti) to keep Ragi kali soaked so that the koozh will be chilled naturally & also the special aroma of earthenware is incomparable!
3.Use homemade Ragi flour. Pick out the [simple_tooltip content='Unwanted particles']specks [/simple_tooltip]in Ragi and wash it thrice in water. Spread it in a wide plate and dry in sun for 2 to 3 days. Grind it in mill and your homemade healthy and clean Ragi flour is ready. You can enjoy more varieties like Ragi koozh, puttu, chapathi, dosa, idiyappam, murukku, laddoo, kozhukattai ...
4.After making kali, in warm milk, add a tsp of curd and keep closed so that fresh homemade curd will be ready in the morning to mix.
5.Do try this and I am sure you will add this to your weekly menu! Not only Pregnant ladies, the whole family can enjoy this easy and healthy breakfast. Scroll down to check out the valuable nutrition in this diet!
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/ragi-koozh/