A Healthy Breakfast with Finger Millet (Ragi Koozh)

Name: A Healthy Breakfast with Finger Millet (Ragi Koozh)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup ragi flour; 1 tablespoon urad dal flour; 1 tablespoon rice flour; 1/4 cup cooked rice; required salt; 4 cups curd; 1 c chopped onions; As needed fried buttermilk chilies (Mor Milagai in Tamil, Achar Mirch in Hindi; 4 green chilies

Lakshmi Sridharan Ph D @cook_19872338

USA

For centuries , Ragi Koozh has been the favorite breakfast of farmers in Tamilnadu villages, Loaded with nutrients this energy packed kuzh helped the farmers to work hard in the field.This was Mahatma Gandhi's favorite food #brf #curd #rice flour

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20- 30 minutes

4 servings

1 cupragi flour
1 tablespoonurad dal flour
1 tablespoonrice flour
1/4 cupcooked rice
required salt
4 cupscurd
1 cchopped onions
As neededfried buttermilk chilies (Mor Milagai in Tamil, Achar Mirch in Hindi
4green chilies

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Steps

20- 30 minutes

1

Collect the necessary ingredients. Place near the cooking area.
2

In a big bowl or clay pot, mix the flours well with 4 cups of water, whisk to prevent lumping. Cover and keep in a warm place overnight to ferment.
3

Next day, transfer the fermented to a heavy bottomed kadai or big enough clay pot; add 4 cups of water and whisk thoroughly. Add the cooked rice. Keep the pot on medium heat, bring it to boil. A tablespoon of oil can be added to prevent sticking to the pot. Keep stirring to prevent lumping; reduce the flame after boiling. Stir every now and then. Let it thicken
Turn off the stove. You may get about 6-8c of koozh, wait until next day to eat. Fermented food is good for health
4

Mix 2c of curd with 4-6 c of water, whisk to make buttermilk.
Mix 1 cup of cooked ragi with 4 c of buttermilk. Mix with clean hands. Add salt to taste. Urukai Milagai is available in Indian grocery stores. Shallow fry them in oil until it is aromatic, slightly blackish.
Serve with finely chopped onions, fried buttermilk chilies, green chilies or pickles too. It tastes divine.

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Lakshmi Sridharan Ph D @cook_19872338

on June 04, 2024 16:53

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography