Authentic Ragi Porridge Recipe – Traditional Indian Finger Millet Breakfast

Last Updated on 4 months by Neha Deshmukh

Authentic Ragi Porridge Recipe – Traditional Indian Finger Millet Breakfast

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – authentic Ragi Porridge. It’s a dish my grandmother used to make for me when I was little, and it’s packed with goodness. It’s more than just breakfast; it’s a warm hug in a bowl, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Ragi Porridge isn’t just delicious; it’s incredibly nourishing. It’s a fantastic way to start your day with sustained energy. Plus, it’s naturally gluten-free and easily adaptable to vegan diets. Honestly, once you try it, you’ll understand why it’s been a staple in Indian households for generations!

Ingredients

Here’s what you’ll need to make this comforting porridge:

• 1 cup whole ragi (finger millet) – about 180g
• As needed water
• 2 tablespoons sprouted ragi powder – about 20g
• 1 cup water – 240ml
• 1 teaspoon jaggery (or to taste) – about 5g
• ¼ teaspoon ghee (clarified butter) – about 1.25g

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Ragi (Finger Millet): Nutritional Benefits & Varieties

Ragi is a powerhouse of nutrients! It’s rich in calcium, iron, and fiber. You can find it as whole grains, flour, or even pre-sprouted powder in many Indian grocery stores. I prefer using the whole ragi for that extra bit of effort and flavour, but the powder is a great time-saver.

Jaggery: Types and Substitutions

Jaggery adds a lovely, unrefined sweetness. You can use different types – golden, dark, or even powdered. If you don’t have jaggery, you can substitute it with coconut sugar or even a little brown sugar, though the flavour will be slightly different.

Ghee: Clarified Butter – Traditional Uses & Alternatives

Ghee adds a beautiful richness and aroma. It’s a traditional ingredient in Indian cooking and believed to have many health benefits. If you’re vegan, you can easily substitute it with coconut oil or any other plant-based oil.

Water Quality for Sprouting & Extraction

Using filtered water for sprouting and extracting the milk is always a good idea. It ensures a cleaner sprout and a purer flavour.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, soak the whole ragi overnight in plenty of water. This is key to getting a good sprout.
2. The next morning, rinse the ragi thoroughly and drain it well.
3. Now, transfer the soaked ragi to a warm place (like a hot box or even a slightly warmed oven – turned OFF!) for about 8 hours to sprout. You’ll start to see little tails emerging!
4. Once sprouted, grind the ragi in a mixer to a coarse paste.
5. Strain the paste using a fine-mesh sieve or muslin cloth to extract the ragi milk. Don’t discard the pulp! Repeat the extraction process with a little more water to get every last drop of goodness.
6. Let the extracted milk settle for about 15 minutes. You’ll notice the milk separating from the water. Carefully drain the water, keeping the thick ragi milk.
7. Spread the thick ragi milk on a tray and sun-dry it for 2 days, or until it’s cracked and dry. This is where patience comes in!
8. Break the dried ragi into pieces and grind it into a fine powder.
9. Lightly roast the ragi powder in a pan for 3-5 minutes. This enhances the flavour and makes it even more digestible. Be careful not to burn it!
10. Finally, to make the porridge: Mix 2 tablespoons of ragi powder with 1 cup of water in a saucepan. Whisk well to avoid lumps.
11. Add the ghee and cook on low heat, stirring constantly.
12. As the porridge thickens, add the jaggery and continue stirring until it coats the back of a ladle.
13. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Ragi Porridge:

Achieving the Perfect Ragi Sprout

The key to good sprouts is warmth and moisture. Make sure the ragi stays consistently damp during the sprouting process.

Ensuring Smooth Ragi Milk Extraction

Using a good quality mixer grinder and straining the paste multiple times will give you the smoothest ragi milk.

Sun-Drying Techniques for Optimal Powder Quality

Sun-drying is best, but if the weather isn’t cooperating, you can use a dehydrator on a low setting.

Roasting Ragi Powder: Avoiding Burning

Keep the heat low and stir constantly while roasting the powder. You’ll know it’s ready when it smells fragrant and slightly nutty.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Ragi Porridge: Simply replace the ghee with coconut oil or your favourite plant-based oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the source of your ragi to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Add a pinch of cardamom or nutmeg for a warming spice flavour. My friend, Priya, loves adding a tiny bit of ginger too!
• Festival Adaptations: During Makar Sankranti or Lohri, I sometimes add a handful of chopped nuts and seeds to the porridge for extra warmth and flavour.

Serving Suggestions

Ragi porridge is wonderful on its own, but you can also serve it with:

• A dollop of yogurt
• Fresh fruits like bananas or berries
• A sprinkle of chopped nuts

Storage Instructions

Store the roasted ragi powder in an airtight container at room temperature for up to a month. Leftover porridge can be refrigerated for up to 2 days.

FAQs

Let’s answer some common questions:

What are the health benefits of ragi porridge?

Ragi is incredibly nutritious! It’s a great source of calcium, iron, fiber, and antioxidants. It’s known to help with digestion, regulate blood sugar levels, and promote overall health.

Can I use a blender instead of a mixer grinder for ragi milk?

You can try, but a mixer grinder will give you a smoother consistency. If using a blender, you might need to strain the milk multiple times.

How do I know if the ragi is properly sprouted?

You’ll see small white tails emerging from the ragi grains. They don’t need to be very long, just visible.

What is the best way to store homemade ragi powder?

Store it in an airtight container in a cool, dry place.

Can I make ragi porridge with milk instead of water?

Yes, you can! Using milk will make the porridge richer and creamier. Just adjust the sweetness accordingly.

I hope you enjoy making this Ragi Porridge as much as I do. It’s a little bit of tradition, a whole lot of flavour, and a big dose of goodness. Happy cooking!