- Mix ragi flour with 2 cups of water in a bowl using a whisk to remove any lumps. Bring to a boil and cook until thickened to a porridge consistency, stirring frequently.
- Divide the porridge into two bowls – one for the sweet version and one for the spicy version.
- For the sweet version: Add jaggery to one portion and simmer until dissolved. Stir in cardamom powder, milk, and nuts (if using). Adjust the consistency with water or milk if needed.
- For the spicy version: Heat oil in a pan and temper mustard seeds, urad dal, red chilies, and curry leaves. Add the tempering to the porridge along with a whisked curd-water mixture, salt, and coriander leaves. Adjust the seasoning to taste.
- Serve the sweet version warm, garnished with nuts, or the spicy version fresh, with the tempered garnish.
- Calories:320 kcal25%
- Energy:1338 kJ22%
- Protein:8 g28%
- Carbohydrates:55 mg40%
- Sugar:15 mg8%
- Salt:250 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Ragi Porridge Recipe – Sweet & Spicy – Traditional Indian Breakfast Ideas
Hey everyone! If you’re looking for a breakfast that’s both incredibly nourishing and delicious, you’ve come to the right place. I’m so excited to share my go-to recipe for Ragi Porridge – and the best part? It’s super versatile! We can make it sweet, we can make it spicy, or even a little bit of both. It’s a real comfort food in my family, and I think it’ll become one in yours too.
Why You’ll Love This Recipe
This Ragi Porridge isn’t just another breakfast option; it’s a hug in a bowl! It’s packed with nutrients, incredibly easy to make (ready in under 30 minutes!), and totally customizable to your taste. Plus, it’s a fantastic way to introduce ragi – a powerhouse grain – into your diet. I first made this when trying to find a healthy and filling breakfast for my kids, and it’s been a staple ever since.
Ingredients
Here’s what you’ll need to whip up this delightful porridge:
- ¼ cup ragi flour (approx. 30g)
- 2 cups water (480ml)
- 1.5-2 tbsp grated jaggery (approx. 20-28g)
- 1 cardamom seed
- Pinch of salt
- Boiled milk, as needed
- 2 tbsp curd (approx. 30g)
- ¼ cup water (for curd mixture – 60ml)
- 1 tsp oil (approx. 5ml)
- ¼ tsp mustard seeds (approx. 1g)
- ¼ tsp urad dal (approx. 1g)
- Few curry leaves
- ½ red chilli, broken into pieces
- Coriander leaves, optional for garnish
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Ragi Flour: Nutritional Benefits & Varieties
Ragi, also known as finger millet, is a nutritional superstar! It’s rich in calcium, iron, and fiber. You can find ragi flour easily in most Indian grocery stores. There are different varieties – some are lighter in color than others, but they all work beautifully in this recipe.
Jaggery: Types & Substitutions
Jaggery is unrefined sugar, giving a lovely caramel-like flavor. I prefer using grated jaggery as it dissolves easily. If you can’t find jaggery, you can substitute it with coconut sugar or even brown sugar, but the flavor will be slightly different.
Cardamom: Fresh vs. Ground & Regional Uses
I always prefer using a whole cardamom seed and lightly crushing it for the best aroma. Ground cardamom works in a pinch (about ¼ tsp), but it doesn’t have the same fresh punch. Cardamom is used extensively in South Indian cuisine, adding a warm, fragrant note.
Urad Dal: A South Indian Staple
Urad dal (split black lentils) is a key ingredient in South Indian tempering. It adds a lovely nutty flavor and a satisfying crunch. Don’t skip it for the spicy version!
Curry Leaves: Freshness & Flavor Profile
Fresh curry leaves are essential for that authentic South Indian flavor. Dried curry leaves just don’t compare. They have a unique citrusy aroma that elevates the entire dish.
Step-By-Step Instructions
Alright, let’s get cooking!
- In a bowl, whisk together the ragi flour and 2 cups of water until there are no lumps. This is important for a smooth porridge!
- Pour the mixture into a saucepan and bring to a boil over medium heat.
- Keep stirring constantly to prevent sticking. Reduce the heat to low and continue to cook until the porridge thickens to a creamy consistency – about 5-7 minutes.
- Now, divide the porridge into two bowls. This is where the fun begins!
- For the Sweet Version: Add the grated jaggery to one bowl and simmer until it’s completely dissolved. Stir in the cardamom seed, a splash of boiled milk (adjust to your desired consistency), and a handful of nuts if you like.
- For the Spicy Version: Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and sauté until golden brown. Add the broken red chilli and curry leaves, and sauté for a few seconds.
- Whisk the curd with ¼ cup of water until smooth. Pour this mixture into the spicy porridge along with the tempered spices, a pinch of salt, and chopped coriander leaves.
- Adjust the seasoning to your liking.
Expert Tips
- Don’t stop stirring! Seriously, constant stirring is the key to preventing lumps and ensuring a creamy texture.
- If the porridge becomes too thick, simply add a little more water or milk.
- Taste as you go! Adjust the sweetness and spiciness to your preference.
Variations
- Vegan Ragi Porridge: Simply substitute the curd with plant-based yogurt and the milk with almond or soy milk.
- Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
- Spice Level Adjustment (Mild to Spicy): Reduce the amount of red chilli for a milder flavor, or add a pinch of red chilli powder for extra heat. My husband loves it really spicy!
- Festival Adaptations (Makar Sankranti/Pongal): During Makar Sankranti or Pongal, you can add a bit of grated coconut and a pinch of saffron to the sweet version for a festive touch.
Serving Suggestions
Serve the sweet version warm, garnished with your favorite nuts. The spicy version is best enjoyed fresh, with the tempered spices adding a delightful aroma. A dollop of yogurt on the side complements both versions beautifully.
Storage Instructions
Ragi porridge is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water or milk to restore the creamy consistency.
FAQs
What are the health benefits of ragi?
Ragi is incredibly nutritious! It’s a great source of calcium, iron, fiber, and antioxidants. It’s also known for its slow-release carbohydrates, which help keep you feeling full and energized for longer.
Can I use a different sweetener instead of jaggery?
Yes, you can! Coconut sugar, brown sugar, or even a touch of honey can be used as substitutes. Just keep in mind that the flavor will be slightly different.
How can I make the porridge smoother?
Make sure to whisk the ragi flour and water really well to remove any lumps before cooking. Also, constant stirring during cooking is key.
What is the best way to temper the spices for the spicy version?
The key is to let the mustard seeds splutter before adding the other spices. This releases their flavor and aroma. Don’t rush this step!
Can I prepare the ragi porridge ahead of time?
You can cook the ragi porridge base ahead of time and store it in the refrigerator. Then, simply divide it and add the sweet or spicy ingredients when you’re ready to serve.
Enjoy! I hope this Ragi Porridge recipe brings a little bit of warmth and nourishment to your day. Let me know in the comments how it turns out for you!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
