Raagi koozh/Fermented Finger millet Porridge

One more recipe to beat the temperature. Very authentic dish but simplified. I have seen my granny cooking “kazhi” for my grandpa, two varieties one in wheat flour and other is raagi.  She cooks rice from scratch in a earthen pot and then adds diluted raagi flour to the rice. Then she cooks till the raagi flour is thick and done. She uses a mathu(masher) to mash the ragi and rice to form a paste. When it is hot itself she makes balls out of it by dipping hands in cold water to bear the heat. Traditionally during summer seaon festivals, especially for female dietys in south india tamilnadu they offer “kammang koozh /raagi koozh”to goddess. Farmers breakfast, sugar patients staple and summers foe… 😄 raagi koozh.

Finger millet health benefits:

Increases bone strength as it is rich in calcium. Controls diabetes and cholesterol. Treats anemia and obesity.

Raagi koozh/Fermented Finger millet Porridge

Cuisine: Indian/South

Category: Porridge/Beverage/breakfast

Yields: 3

Prep time: 8 hrs

Cook time: 10-15 Mins

Ingredients needed:

1 cup cooked rice

1 cup raagi flour

 12-15 pearl onion

1 cup thick curd

Salt and Green Chili as needed

To make the raagi kozh:

1. Mash the cooked rice to a coarse paste and add a cup of water to it and keep aside. Dilute raagi flour with 3 cups of water. The batter should be thin so adjust water level accordingly.

2. Switch on flame and introduce the rice mixture to heat and bring it to boil.

3. Now add the diluted raagi flour by continuously stirring the solution. Put the heat to medium.

4. Keep stirring and binding till the batter thickens. It might take 10-15 mins.

5.Once it starts to thicken put heat to low and cook for just another 2 minutes be mindful not to let it get burnt.Switch off and let it rest for five minutes.

6. Keep a bowl of cool water by side and start to make balls out of the thick batter. Though the batter rested for some time it will be still hot as it is dense. So to cheat the heat, dip your hands in the cold water and then make balls.I made 6 balls out of it.

7. To the curd add 2 cups of water and needed salt. Churn the curd for 10 minutes. You might see bubbles or butter floating over, remove it as much as possible.

8. Add the raagi balls to the buttermilk and leave it overnight to soak well.

9.Next day, take a ball in a bowl and mash it, add some buttermilk & salt to it, should be in a porridge/koozh consistency.

10.Serve with chopped raw pearl onion and green chilies by side or topped. 

 Note:

Adding cooked rice allows some air inside the batter and helps it stop forming lumps during cooking.If you don’t want then just neglect.

Use a heavy bottomed vessel to cook koozh as it easily gets burnt.

I you can’t keep it overnight then at least soak the balls for 4-5 hrs before serving.

Adding tempered onions , chilies,hing and curry leaves gives more flavor.
The dish can be stored for two days outside or inside fridge. Take out the soaked raagi balls once when you are about to serve.

Can be taken as a breakfast for diabetes persons but just skip the rice.