Ragi Kali Recipe:
Hello readers, How are you doing? There was a short gap in my blogging owing to few health reasons and certain technical issues in running the site.I have been trying to get back to normalcy but somehow it just got postponed.It is scorching hot everywhere and Delhi touched 114 F last week. My best half was craving for the traditional Ragi Kali which is the most common food in South India and this Ragi Kali Recipe is a natural coolant. I haven’t so far tried this version of Ragi Kali. I took help of my in-laws over video call and made this. We have tasted koozh made of pearl millet and I love them so crazy. This Ragi Kali and Koozh have become my most favourite dishes now.I am even able to take it all three times a day. Trust me it is drool-worthy.
Ragi Kali Recipe:
Serves 4(2 for Kali & 2 for Koozh)
- Broken Rice-1/4 cup
- Ragi Flour-1 cup
- Salt-To taste
- Oil-2 tbsp
- Water-2+4 cups
1.Measure and keep all ingredients ready.
2. Wash and soak the broken rice for 20 minutes.
3. In a huge pan or pressure cooker add 4 cups of water and boil it with some salt.
4. Dissolve the ragi flour in 2 cups of water without lumps.
5. As soon as the water boils add the soaked broken rice after draining the excess water.
6. Close and cook until it turns completely soft. Add oil now.
7. Now reduce the flame to low and add the ragi+water mixture to the rice.
8. Stir simultaneously to avoid lump formation.
9. Cook by stirring until the water is absorbed.
10. Stop cooking when the mixture doesn’t stick to your wet palms. This will hardly take 10 minutes.
11. You can either gather them as a ball and serve or serve it as such.
12. The ragi kali goes well with any vatha kulambu,sambhar or even plain shallots,buttermilk chilly and fryums.
This Ragi Kali recipe is slightly varied from the Karnataka way of making Ragi Mudde.
Dissolving /Mixing the flour with water helps in quick cooking. Traditionally the flour should be added to the boiling water and stirred continuously.
Adding oil helps in easy stirring. You can skip it too.
The consistency is almost loose and it thickens as the ragi kali cools.
Skip salt for babies below 1 year.
I have used broken raw rice. You can use the normal boiled rice or choose to skip it too.
This Ragi Kali recipe is the precursor to Ragi Koozh Recipe.
Ensure to have introduced all items before and eliminate allergies.
Always have a word with your doctor before introducing any new food to babies.
Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mailbox by providing your mail id here. Do share this with your kith and kin. If you have a picture of recipe tried from my blog kindly share with me. I am privileged to share them on my page