Ragi koozh

Ragi Koozh(Keppai Kool):

Ragi porridge (Finger millet) has enormous nutritional facts which helps Adult,Children and pregnant women.We can have ragi in many ways this porridge is easy to prepare and eat in all situation.I made it in to balls,so that it will not stick to hands while eating and neat to serve,If you prefer to have drinking consistency,add one more cup of water and cook.

The natural fat content in ragi is lower than all other cereals. No other cereal comes close to ragi when it comes to calcium content. As compared to white rice, ragi contains higher amounts of dietary fibre

Diabetic patients can trust ragi to create a restrained build in glucose levelIt is believed that ragi promotes better digestion. The high calcium and iron content is useful for the bone growth and overall development of the infant. Specially-processed ragi powders for infants are available widely to be used during weaning.Lactating mothers are urged to include ragi, especially when it is green as it enhances milk handling and imbibes the milk with the essential amino acids, iron and calcium required for the nutrition of the mother as well as the child.




Ragi flour-1 cup

Salt -1 pinch

Water-2 cups


Take heavy bottom wide pan or non-stick tawa,add flour,salt and water dilute it.


Switch on stove in medium flame,stir continuously.

Gradually it gets thicken and colour changes to dark brown completely.

Make wet your hand  and touch the porridge it will not stick to your hand,This is the correct stage to remove from flame.


Take a bowl of water wet your hand completely and make balls of your preferred size.

This matches with powdered jaggery and ghee or Kudal kuzhambu,keerai sambar ,Onion tomato chutney and mor kuzhambu.


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