Ragi porridge (Finger millet)

Ragi or finger millet, is quite an interesting grain, I used to make ragi for my kids when they were very young.

I sometimes make it with whole ragi soaked overnight, grind and cook it with a little salt or jaggery.  It's filling and delicious. Post workout or walking it's done in a jiffy. So what I generally do is make the porridge and leave to cool. After my workout and walking it's a treat! 

Ingredients 

1 cup whole ragi(pre soaked for 12 hours) 

2 cups water

A little salt 

One small piece jaggery 

Method 

*In a bowl take a cup of whole ragi add water, wash three to four times. Pour just enough water and soak it overnight or 12 hours. 

* Strain the water, in a mixer add ragi little water and grind to a smooth paste. 

* In a large bowl, add ragi, two cups of water, salt and mix well, cook it on stove top, reduce the flame into medium to low, cook it till it's done. 

* Now pour a teaspoon of ghee and blend it. Allow the porridge to reach room temperature or just warm. 

*Serve  with buttermilk and sliced onions. 

https://www.google.com/amp/s/www.healthifyme.com/blog/why-ragi-should-be-a-part-of-your-diet/amp/