Ragi kanji (ராகி கஞ்சி)

Ragi is a good source of calcium and iron. A light, filling breakfast that keeps you full longer

Ingredients

• 3 tbsp ragi flour
• 2 cups water
• 1 cup buttermilk (or milk)
• Salt to taste (or jaggery for a sweet version)
• 1 small onion, finely chopped (optional)

Method

1. Mix the ragi flour in half a cup of water without lumps.
2. Boil the remaining water and pour in the ragi mixture, stirring continuously.
3. Cook on low flame for 5–7 minutes until it thickens and turns glossy.
4. Cool slightly, add buttermilk and salt (or milk and jaggery), mix and serve.

Buy the ingredients

• Ragi Flour
• Ragi