Ragi koozh recipe – Pregnancy is a period where woman hunts for healthy diet. Let this healthy drink quench your thirst for health! Enjoy each drop…
You would have now been prescribed for Calcium, Iron and Folic acid supplements. Our ancestors have already prescribed this in the form of food but not tablets. Ragi koozh is a unique combination of these minerals. A healthy homemade supplement to complement your conception. Wishing you a Healthy & Happy Pregnancy 😉
I brought this Ragi crop from our fields exclusively for these clicks 😉
Other finger millet recipes:
ragi koozh recipe – Stepwise pics follow the below printable description:
- Finger Millet/Ragi flour - 1 cup
- Water - 3 cups
- Curd - 2 cups
- Salt - ¼ tsp
- Pearl onions - 10
- 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.
- 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.
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 specks 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!
Preparation – How to make ragi koozh?
Day 1
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.
2. Boil 1 cup of water in a thick-bottomed pan. Once bubbles up, add just mixed Ragi water to it.
3. 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.
4. Grease your hand with water and make round shaped balls. This is called Ragi/Keppai kali and you can eat this with Sambar, Fish/Dry-fish(karuvaadu) curry or any tamarind based curry.
To make koozh(porridge), keep the balls soaked in drinking water overnight. We usually make this on Saturday nights, so that we can extend Sunday morning sleep as the breakfast is 90% ready 😉
Day 2
5. 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 😉
6. Take the balls, squeeze in your hand and mix well in the buttermilk.
7. Mix thoroughly so that no lumps are formed. Cut pearl onions and add to it.
Delicious and healthy Ragi koozh is ready to relish !
Tips/Tricks in making ragi koozh:
- Some people do not add cut pearl onions in koozh. They just drink the koozh and for each gulp, they enjoy a bite of pearl onion. Choose your style 😉
- 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!
- Use homemade Ragi flour. Pick out the specks 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 …
- 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.
- Do try this and I am sure you will add this to your weekly menu! Not only Pregnant ladies, the whole family(from 8+ months babies) can enjoy this easy and healthy breakfast. Scroll down to check out the valuable nutrition in this diet!
Nutritional Benefits in ragi koozh
Finger Millet – Protein, Calcium, Potassium, Magnesium, Iron, Polyphenols, Amino acids, Folic acid, Vitamins A&B
Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium
Onions – Vitamins B&C, Fiber, Calcium, Iron, Potassium & other minerals
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I was told we should not bite into these ragi balls we have to swallow them whole! How? Will it stain our teeth?
Not for teeth staining.. It will be so soft to swallow.. that’s it..
I was told they use to eat ragi porridge with dal curry. Can you post the recipe for it and which specific dals match well to it?
Just the ragi balls/kali can be had with sambar or any tamarind & dal based curries.. Toor dal goes well..
How do you store the leftover fermented ragi kali?
Just keep it inside water and use it for lunch or dinner.. You cannot carry over longer.. So, just make in small quantity as required..
Hi
Should I leave the ragi balls covered in countertop overnight? Any metal container okay? Won’t it spoil? Thanks.
So I don’t understand “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”. We don’t use milk in this recipe . How do you say we get Fresh yogurt ? Thanks
The lines inside quotes are for making curd. If you want to make curd, u have to mix a spoon of curd to warm milk & leave it overnight, so that fresh yogurt will be ready in the morning. If you are getting storebought curd, just ignore that line.
You can keep the ragi balls immersed in water and this is done for fermentation. You can use a stainless steel vessel too.
Hi Thanks for your responses. Where do you leave the ragi balls overnight? On the kitchen countertop? I have never done something like this.I am worried if it will spoil. I live in Texas.
This is just like the concept of idli batter fermentation. Leaving it overnight in the countertop is letting them to ferment, which multiplies the nutrients in it.. Don’t worry. It will not spoil. Make sure u have immersed the balls well in water..
Thanks. Will surely try this