Ragi Kanji Recipe – Salt Version

Ragi Kanji or Nagli Ambil as it is called in Maharashtra is a rustic porridge made from Ragi/Nagli/Finger millets which is usually served for breakfast. The nutritive and therapeutic benefits of Ragi are well known since ancient times.  Water, Ragi Flour (Finger Millet/ Nagli), Cumin seeds (Jeera), Ajwain (Carom seeds), Asafoetida (hing), Salt, Curd (Dahi / Yogurt), Cumin powder (Jeera)   2-1/2 cups Water 3 tablespoons Ragi Flour (Finger Millet/ Nagli) 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Ajwain (Carom seeds) 1/4 teaspoon Asafoetida (hing) Salt , to taste 1/4 cup Curd (Dahi / Yogurt) 1/4 teaspoon Cumin powder (Jeera)     10   20     To begin making the Ragi Kanji, first heat 2 cups of water in a saucepan.Add the Ragi flour to the remaining 1/2 cup of water along with the cumin seeds, ajwain, hing and salt. Stir well to dissolve it completely till no lumps remain. Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that there are no lumps. Cook and stir for 1-2 minutes. After the ragi porridge is cooked add the curd into the ragi porridge and stir continuously. Simmer for about three minutes and turn off the heat. Transfer the Ragi Kanji  into a serving bowl and serve hot with a dollop of Ghee. Sprinkle some cumin powder if you like.Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack.