Ragi (also spelled as Raagi or Kelvaragu) or finger millet koozh or a kind of porridge that is a special dish meant for Tamil month Aadi where this porridge is offered to God. This ragi itself is a good ingredient for those dieting and also a rich fibre food good for ladies specially. This dish is the breakfast in the country side in India where they serve this with raw green chilli or pickles or they take it with raw onions.

Raagi or Kelvaraghu Koozh Recipe:

Ingredients:

Ragi (Finger millet) flour – 4 tablespoons

Salt – as required

Butter Milk – 3 tumbler

Water- 3 tumbler

Chopped onion – handfull

Cooked rice – 1 tablespoon

Method:

1. Mix Ragi flour in 1 cup of Water without any lumps.

2. Heat remaining Water in a vessel.

3. Once it started to boil, add mixed Ragi flour in medium flame.

4. Allow the Ragi flour mix to boil until it thickens.

5. Finally add cooked rice, salt, chopped onion and remove from flame.

6. Allow it to cool for some time and add butter milk while serving.

Ingredients:

Ragi – 1 cup(ragi grain)

Oats -1/2 cup

Green Chilli – 2

Badam and cashew scrapings – 2 tablespoon

Salt – to taste

Water – as required

Oil- little

Method:

1. Soak the ragi grain in water overnight.

2. Grind ragi along with oats, chilli and salt into a fine paste by adding little water.

(Dosa batter consistency)

3. Spread the dosa batter in dosa pan and sprinkle cashew and badam scrapings over it.

4. Do not cook it on both sides.

5. When the lower side is cooked, then fold it in such a way that scrapings do not fall as well the dosa is finely cooked.

Note: If you want to prepare this dosa instantly, you can use ragi flour. but using the whole ragi grain or sprouted ragi is more healthy.

This dosa can be had by anyone irrespective of age group. Even dieting people can have this dosa.

The taste of this dosa is enhanced when you add the badam and cashew scrapings.

Ingredients:

Raagi flour- 2 cup

Chopped Onion – 1/2 cup

Finely chopped Green Chilli – 2

Salt – to taste

Drumstick leaves – 1 cup

Curry leaves – to garnish

Water – as required

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Method:

1. Take a tawa, heat 1 tsp oil and add mustard and allow it to pop and add urad dhal, onion, green chilli, drum stick leaves and pinch of salt.

2. Fry them and add to the raagi flour.

3. Add required salt to the flour and add water and prepare dough.

4. The dough should be comparatively soft that chappathi dough.

5. Take in small portions and flatten it(use grease plantain leaf or clean plastic sheet or a flat plate)

6. Do not make it too thin.

7. Cook it in a dosa pan like ordinary dosa allowing it to cook well on both sides.

8. Serve hot with tomato sauce or can even be had plain.

It is a very healthy and delicious dish which will be filling and good for all age group as raagi is rich in fibre.