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Instant Savoury Ragi Malt / Instant Ragi Koozh / Keppai Koozh

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This is the instant way of making Ragi Koozh (ராகி கூழ்)recipe. Ragi is one of the millets that is versatile and good to consume during summer days to beat the heat.  Though there are many millet available in the market, this ragi is widely consumed by many people in India.

Ragi is gluten free and diabetic friendly as it has low glycemic index. Right from the babies to old age people can have it. It is high in calcium and iron.

The traditional way of making ragi koozh is different and it involves a long procedure which includes fermentation. So, I often make this instant version which can be done in less than 20 minutes and doesn’t require any fermentation and doesn’t need any rice.

You can use a store bought ragi flour or buy whole ragi, soak, sprout, dry and make a flour. Today I have used the store bought ragi flour and followed below step by step procedure to make it. I have divided the water content and mixed ragi flour with one part and used the rest to boil it. you can simply mix the ragi with all the water content and directly bring to boil.

I served the ragi by mixing the sauteed onion and green chilli, exactly how my family likes to have it. but it can also be served as a side dish to the ragi which is just mixed with buttermilk. If you do not have time to saute onion, then serve it with raw small onion and green chilli. Or simply serve it with pickle and more milagai.

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Basic Information:

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves: 3

Ingredients:

For Ragi Koozh:



Ragi Flour/ Finger Millet Flour – 1 cup

Water – 3 and ½ cups

Salt – to taste

Butter milk – 1 and ½ cup

For Seasoning:



Oil – 2 tsp

Mustard seeds – ½ tsp

Curry leaves – 10, finely chopped

Asafoetida – a big pinch

Green chilli – 2 , sliced

Onion – 1 cup, sliced

Video Recipe:

Method with stepwise pictures:

1) In a mixing bowl, take a cup of ragi flour. Add 2 cups of water and salt. mix well without any lumps.

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2) Heat 1 and 1/2 cup water in a saucepan. Add the ragi water mixture to it. Stir well before adding it to the water.

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3) The ragi kanji starts to become thick. Keep stirring continuously. When stirring continuously, the lumps will disappear.

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4) At one stage, the ragi becomes shiny. Just pat it using the wet hand and see if it sticks to the hand. If it is not sticking, then the ragi is cooked well and turn off the heat.

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5) Transfer the ragi to a wide mixing bowl. Let it cool.

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6) Meanwhile, heat oil in a pan. Add mustard seeds, curry leaves, asafoetida and green chillies. Saute it for a minute.

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7) Add onion and saute it till the onion becomes soft and translucent. if needed add salt to the onion so that it cooks quickly.

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8) Add this sauteed onion to the ragi along with required butter milk and mix well.

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9) Otherwise, you can just mix the butter milk alone with the ragi and serve the sauteed onion as a side dish.

10) Serve warm or cold.

Serving Suggestions:

1) Ragi Koozh is generally served with sauteed onion, pickle, stir fried drumstick leaves or fried mor milgagi.

2) It is generally consumed for breakfast either as a thick porridge or as a drink.

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Notes:

1) Make sure the ragi doesn’t have any lumps while mixing it with hot water.

2) You can also mix all the ragi with water and heat it directly.

3) When the ragi is hot, do not add the butter milk. Make sure it is warm or cold when you are adding buttermilk.

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