Finger millet (Ragi) Kali
Ragi kali or Kelvaragu Kali is a healthy breakfast or dinner food made with finger millet flour and served with sambar/chutney/curd. But this ragi kali is softer than mudde and stays soft even after cooling down.
Servings: 1 People
Calories: 200kcal
Equipment
- Vessel
- Kali stir stick
Ingredients
- 200 gms Finger millet ( Ragi) Flour
- 4 cups Water
- 1 tbsp Gingelly oil Cold press oil
- 1 tbsp ( As Required) Salt Table salt
Instructions
- Boil 4 cups of water in a vessel.
- Keep 3 cups of the boiled water aside.
- Mix Ragi flour in 1 cup of water along with gingelly oil and salt, Mix well so that there are no lumps formed.
- Cook the mixture on simmer mode by continuously stirring.
- Gradually add the remaining 3 cups of boiled water.
- It will start to thicken first then will start rolling into a ball. Switch off and set aside for 10 mins.
- When its still warm, dip your hand with water. Pinch the dough and start shaping into big lemon sized balls.
- Serve warm with curry and buttermilk tastes yum!
Notes
Note:
Ragi can also be consumed in the form of gruel. Prepare by cooking 2 tsp of Ragi flour using 300 ml of water to get a thick consistency (like a thick soup). Consume it by adding jaggery / palm sugar and a tsp of gingelly oil. This helps to eliminate the cold and rough.