Ragi Kanji

Ragi Kanji, Keppai Koozh


  • Ragi flour – 3/4 cup
  • Cooked rice – 1 cup
  • Salt – to taste
  • Water


  1. Dissolve Ragi flour in water without any lumps.
  2. Heat 3 to 4 cups of water in a vessel.
  3. Once the water starts boiling add the dissolved ragi flour and Salt.
  4. Stir this mix frequently to avoid forming lumps. Cook for 10 to 15 minutes.
  5. Add Cooked rice to the Ragi and mix well for 5 minutes.
  6. Remove from heat and serve cold.
  7. Serve with Curd.

Goes well with: Vengaya poriyal

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