Ragi porridge

You'll need

• 4 tbsp ragi (finger millet) flour
• 1½ cups water
• ½ cup milk or coconut milk
• 1 tbsp jaggery, or salt and buttermilk for the savoury version
• A pinch of cardamom

Method

1. Whisk the ragi flour into ½ cup of COLD water until there is not a single lump. Doing this in hot water is how you get a lumpy porridge.
2. Bring the remaining water to a boil and pour the slurry in, stirring constantly.
3. Cook 5–7 minutes on a low flame until it thickens and loses its raw smell.
4. Stir in the milk and cardamom, then the jaggery off the heat.

Why this dish

Ragi is dense and grounding, and cooked into a warm porridge it is far gentler than the same grain eaten dry. Cooking it properly — until the raw smell goes — is the difference between a breakfast that settles and one that doesn't.

Often chosen by people managing

Millets are a routine swap in many households in place of refined grains.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition — that conversation belongs with your doctor.