Ragi Kanji

Passos6

1. 1

   Pas 1. Mix the ragi slurry

   Mix 2 tbsp ragi flour with 1 cup water to make a smooth slurry.

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2. 2

   Pas 2. Cook the porridge

   In a pan, heat 2 cups water. Once it starts boiling, add the slurry and cook on medium flame till it thickens, stirring continuously to avoid lumps.

   Keep stirring continuously to avoid lumps.

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3. 3

   Pas 3. Cool the porridge

   Let the ragi porridge cool completely.

4. 4

   Pas 4. Mix the kanji

   In a bowl, add 1 cup fresh curd, 2–3 cups water, salt to taste, ¼ cup finely chopped onion and 2 tbsp coriander leaves. Add the cooled ragi porridge and mix well.

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5. 5

   Pas 5. Make the tadka

   Heat 1 tsp oil or ghee, add ½ tsp cumin seeds and mustard seeds, grated ginger, green chili, curry leaves and a pinch of hing.

   Ghee can be used instead of oil.

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6. 6

   Pas 6. Pour the tadka over

   Pour the tadka over the kanji and enjoy.