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 RAGI1. 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 METHODNo of portions -2Soaking hours- 10hrsCooking time- 45 minutes INGREDIENTS1.1 cup of sprouted ragi flour2. 5 cups of water 3. 2 tablespoons of cooked rice4. 1 cup curd5. 1 onion finely chopped 6. 1 green chili finely chopped 7. Salt to taste PREPARATION FERMENTATIONMix the ragi flour with 3 cups of water and let it soak for the whole night(around 8- 10hrs).METHODIn 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.
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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