Last Updated on 2 months by Neha Deshmukh

Ragi Rice Porridge Recipe – Authentic South Indian Comfort Food

Introduction

There’s something incredibly comforting about a warm bowl of porridge, isn’t there? Especially when it’s packed with flavour and goodness! This Ragi Rice Porridge (also known as Ragi Kanji in some regions) is a South Indian staple that’s been a part of my family for generations. I remember my grandmother making this for us on warm summer evenings, and it always felt like a hug in a bowl. It’s simple, nourishing, and utterly delicious. I’m so excited to share this authentic recipe with you!

Why You’ll Love This Recipe

This isn’t just any porridge. It’s a beautiful blend of textures and tastes – the slight nuttiness of ragi, the soft rice, and the zing of buttermilk. It’s incredibly versatile, too! You can enjoy it warm or chilled, and it’s perfect for breakfast, a light lunch, or even a soothing dinner. Plus, it’s packed with nutrients, making it a feel-good meal you can enjoy guilt-free.

Ingredients

Here’s what you’ll need to make this comforting Ragi Rice Porridge:

• 1 cup ragi flour (finger millet flour) – about 180g
• ¼ cup raw rice – about 30g
• 2 cups water (for cooking rice) – 480ml
• 1 cup curd (plain yogurt) – about 240g
• 2 tablespoons small onion, chopped
• 2 teaspoons curry leaves, chopped
• 1 green chili, crushed (adjust to your spice preference)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ragi Flour: Nutritional Benefits and Regional Uses

Ragi, or finger millet, is a powerhouse of nutrients! It’s rich in calcium, iron, and fiber. It’s naturally gluten-free, making it a great option for those with sensitivities. In South India, ragi is used in everything from porridge to dosas and even alcoholic beverages. You can usually find it at Indian grocery stores or online.

Raw Rice: Choosing the Right Variety for Porridge

I prefer using a short-grain raw rice for this porridge, as it gets beautifully soft and creamy when cooked. Sona Masoori is a good choice, but any short-grain variety will work well. Avoid using parboiled rice, as it doesn’t break down as easily.

Curd/Buttermilk: The Role of Fermentation in South Indian Cuisine

The curd (yogurt) is key! It adds a lovely tang and helps with digestion. We’ll whisk it with water to create buttermilk, which is a common ingredient in South Indian cooking. Fermentation is a big part of our cuisine, and it not only enhances flavour but also makes food easier to digest.

Curry Leaves: Aromatic Significance and Freshness

Don’t skip the curry leaves! They add a wonderful aroma and flavour that’s distinctly South Indian. Always use fresh curry leaves if possible – they really make a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the raw rice into a coarse texture using a blender. Don’t aim for a super-fine powder; a slightly grainy texture is perfect.
2. In a saucepan, boil 2 cups of water. Add the ground rice and cook until it’s soft and porridge-like, stirring occasionally to prevent sticking. This usually takes about 10-15 minutes.
3. While the rice is cooking, mix the ragi flour with 4 cups of water in a bowl. Whisk well to eliminate any lumps. This is important for a smooth porridge!
4. Pour the ragi mixture into the saucepan with the cooked rice. Add salt and simmer for about 5 minutes, stirring constantly, until the porridge thickens.
5. Now, let’s make the buttermilk. Whisk the curd with 1.5 cups of water until smooth and slightly frothy.
6. Transfer the cooked porridge to a mixing bowl. Add the chopped onions, curry leaves, and crushed green chili.
7. Pour in the buttermilk and mix thoroughly. If the porridge is too thick, add a little more water to reach your desired consistency.
8. Serve warm or chilled with your favourite accompaniments!

Expert Tips

• Stirring is key: Keep stirring while the porridge is cooking to prevent it from sticking to the bottom of the pan.
• Adjust the water: Feel free to adjust the amount of water to achieve your preferred consistency. Some people like it thicker, others like it thinner.
• Don’t overcook the rice: You want the rice to be soft, but not mushy.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Simply substitute the curd with plant-based yogurt (like coconut or almond yogurt) to make a vegan version. My friend, Priya, swears by using coconut yogurt – it adds a lovely sweetness!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your ragi flour is certified gluten-free.
• Spice Level Adjustment (Mild, Medium, Spicy): Adjust the amount of green chili to your liking. For a milder flavour, remove the seeds from the chili. For a spicier kick, add a pinch of red chili powder.
• Summer Cooling Variation: Add a pinch of roasted cumin powder and a squeeze of lime juice for a refreshing summer twist. My mom always made it this way during the hot months!

Serving Suggestions

Ragi Rice Porridge is delicious on its own, but it’s even better with some accompaniments. Here are a few ideas:

• Pickle (mango pickle is a classic!)
• Fish curry
• Papadums
• A dollop of ghee (clarified butter)

Storage Instructions

Leftover porridge can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a little water to loosen it up.

FAQs

Let’s answer some common questions!

What is the origin of Ragi Rice Porridge?

Ragi Rice Porridge has been a traditional food in South India for centuries. It was often given to new mothers and babies as a nourishing and easily digestible meal.

Can I use a different type of rice for this porridge?

You can, but short-grain rice works best. Avoid using long-grain rice, as it doesn’t break down as easily.

Is this porridge suitable for babies and young children?

Yes, it is! It’s a great source of nutrients for growing babies. Just make sure the porridge is cooled to a safe temperature and the consistency is appropriate for your child’s age. You might want to skip the green chili for younger children.

How can I adjust the thickness of the porridge?

Add more water to thin it out, or simmer for a few more minutes to thicken it up.

What are some traditional accompaniments for Ragi Rice Porridge?

Pickle, fish curry, and papadums are all popular choices. A simple dollop of ghee is also delicious!