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Ragi porridge
रागी अंबली
A breakfast that holds until lunch. Five minutes of stirring.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
Recipes and herbs are not filtered for allergies. Please check the ingredients yourself against any allergy you have, and ask your doctor if you are unsure.
15 minServes 2BreakfastSuits Vata, KaphaChildren eat itVegan
You'll need
- 4 tbsp ragi (finger millet) flour
- 1½ cups water
- ½ cup buttermilk, or coconut milk instead
- Salt to taste
- A pinch of jeera, crushed between your palms
Method
- 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.
- Bring the remaining water to a boil and pour the slurry in, stirring constantly.
- Cook 5–7 minutes on a low flame until it thickens and loses its raw smell.
- Take it off the heat and let it come down to warm before the buttermilk goes in, or it splits. Then the jeera and salt.
- The sweet version swaps the buttermilk and salt for milk and a teaspoon of jaggery, stirred in off the heat. It is the better-known one, but it is not the version this page is tagged for: if you are watching your sugar, stay with the savoury.
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.
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.
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