Keppai Koozh/ Ragi Porridge

10:18 PM Chandra Karthikeyan 0 Comments

  • Ragi flour - 1 cup
  • Cooked raw rice- 1/4 cup
  • Salt as required
  • Finely chopped onion - little
  • Water - 1.5 cup
  • Mix ragi flour with enough water and salt to form a thin batter and let it ferment overnight, preferably 7 to 8 hours.
  • Heat 1.5 cups of water in a pan, when it starts boiling, add fermented ragi mix slowly without any lumps, reduce the flame to medium, add cooked rice. 
  • Stir continuously until ragi mix thickens, nicely cooked ragi mix never stick to your hand. 
  • Let the mix cool and make small balls out of it. 
  • For PorridgeTake one ball, preferably 3/4 cup of ragi mixture, dissolve it in 1/4 cup of buttermilk, add chopped onion and water if required. Mix it nice and serve with pearl onion, kara kulambu, pickle, or karvattu kulambu.


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