Ragi kanji

Here comes the aadi month and it's time to enjoy the ragi kanji popularly known as koozhu in tamilnadu. It's a great pro biotic,  wholesome breakfast dish.

HEALTH BENEFITS OF RAGI

1. It's a whole grain with lot of Fiber content. So it's aid in weight management.
2. It's gluten free and so no allergies.
3. It's a storehouse of nutrients,  as it is rich in calcium , good carbs,  amino acids and vitamin D.
4. It is easily digestible.

COOkING METHOD

No of portions -2
Soaking hours- 10hrs
Cooking time- 45 minutes

 INGREDIENTS

1.1 cup of sprouted ragi flour
2. 5 cups of water 
3. 2 tablespoons of cooked rice
4. 1 cup curd
5. 1 onion finely chopped 
6. 1 green chili finely chopped 
7. Salt to taste 

PREPARATION
 
FERMENTATION

Mix the ragi flour with 3 cups of water and let it soak for the whole night(around 8- 10hrs).

METHOD

In a pot boil 2  cup of water with a pinch of salt. Add the ragi mixture into it. Also add the cooked rice as well. Stir it continuously until it becomes thick. Cook until it's not sticky when touched. Then let it cool. Store the mixture in a container and keep it in the fridge for 2to 3 days. When needed u can take some of the mixture, whisk it with curd and add onions and chilli on top of it and serve it.




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