Ragi Porridge Recipe | Fermented Yeast Kanji Recipe

Ragi porridge also known as Ragi kanji is made by authentically fermenting millet balls to increase its nutritional benefits. This nutrient-rich breakfast of fermented yeast porridge is perfect for hot summer days.

Ragi Porridge Recipe (Ragi Kanji)

Ragi Porridge, we call it Keppai koozh or yeast kanji at home. This is one dish that I often make for breakfast. Many years ago, I used to make instant porridge with yeast flour, let it cool and mix it with yogurt and spices.

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After knowing the benefits of fermented food for our bodies, now I started making porridge in a slightly different way. I let it ferment overnight to increase its nutritional benefits.

About Ragi Porridge

Finger Millet is a superfood. You should include it in your diet every day or at least 4 to 5 times a week. Ragi is also high in fiber, calcium and can help lower cholesterol levels. It is an excellent food for weight loss, diabetes, and cooling the body.

Ragi porridge also known as Ragi kanji or finger millet porridge is a summer fermented drink made from finger millet flour which makes it a healthy and filling breakfast.

Unlike most recipes that make this porridge instantly, this recipe only requires a little time. Although time consuming, the recipe is very simple. You don’t need to cook much at all. You need to let the finger millet balls ferment overnight to enhance the nutritional benefits and probiotic properties.

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The method I share here is similar to the kambu koozh recipe that I make. Cook the millet and let it ferment overnight. It takes time but this is the healthiest way to make this porridge.

After fermentation, the texture of this porridge changes to a thick consistency. You mix yogurt, onions, chilies and curry leaves to add flavor.

Sometimes to add flavor, you can do a little tempering. Heat oil or ghee, add mustard, urad dal, chilli buttermilk and curry leaves. Pour this into the porridge and mix well. It feels really good.

Ingredients

• Ragi Flour – use good quality ragi flour (finger millet flour) for this recipe.
• Water – I use 11/2 cups of water for every 1 cup of yeast flour when cooking this way.
• Salt – a pinch of salt is added to enhance the taste of the mudde.
• Yogurt – use fresh, slightly sour yogurt or curd to add a refreshing cool taste to the porridge.
• Spice – I like to use onions, green chilies and curry leaves. You can even use chopped carrots, grated ginger too.

Step by Step Images

Making Yeast Balls

1)In a separate bowl, take 1 cup water and 1 cup yeast flour.

2)Use a whisk to stir until there are no lumps and is smooth. Set aside.

3) Take ½ cup water in a non-stick kadai. Add salt to it.

4) Bring to a boil.

5)Now pour the yeast slurry into the boiling water all at once.

6)Use a spatula to stir until it starts to thicken. Keep stirring until it becomes thick and does not clump.

7)Cook this on medium heat until the yeast mixture starts leaving the sides of the pan and becomes very thick. This will take 5 minutes.

8)The color of the mixture will become dark.

9)Now sprinkle 2 tablespoons of water and use a spatula to roughly break up the yeast mixture so that the water is evenly distributed.

10) Cover the pan with a lid and cook on medium low heat for 5 minutes. By now the yeast is cooked.

11)Now open the lid and stir once again. Bring all the mixture to the center of the pan. The mixture will be a little sticky. Now cover the pan with a lid and let it rest for 10 minutes. At this time the yeast has cooled slightly and is not sticky.

12)After 10 minutes, open the lid and use wet fingers to touch the yeast dough, so it doesn’t stick.

13) Take a steel bowl or measuring cup. Add 1 teaspoon of ghee to a cup and spread it on all sides. Take some of the yeast mixture using a spatula and put it in a container that has been smeared with oil. Shake and stir until the yeast mixture forms a ball. This makes the shaping part easier.

12)Take the ball in your hand and shape it again to make it smooth.

Yeast Fermentation

13) Place the yeast balls in a bowl.

14) Cover with clean, fresh water. Cover and let ferment for 12 to 14 hours. I usually leave it overnight.

Making Ragi Porridge

15)The next day the ball should be slightly crushed. Now mix it well into the fermented water using your hands or a whisk. I transferred it to an earthenware pot.

16)Add plain yogurt and mix well.

17) Add salt to taste.

18)Add onions, green chilies, curry leaves. You can also use grated ginger.

19) Mix very well. Taste and adjust seasonings and yogurt. That’s the fermented yeast porridge ready to be served.

20) Enjoy this cold.

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