Ragi Porridge

Volume

Porridge for 1.5-2 people.

Ingredients

- 1/3 davaras ragi
- 2 davaras buttermilk
  - 0.5 davaras curd
  - 1.5 davaras water
- 2 davaras curd
- 1 tbsp oil
- 0.5 tsp asofoetida
- 2 red chillis (dried)
- 1 green chilli
- 10 curry leaves
- 1.5 tsp salt

Other Requirements

- Sauce pan + ladel (flat)
- Large vessel
- Mixie or hand-held mixer (if buttermilk needs to be made)

Steps to Prepare

1. Prepare the Buttermilk

  1. Take 0.5 davaras of curd and 1.5 davaras of water in a vessel. Put them in the mixie or use a hand-held mixer. Once the liquid has a uniform consistency, it is done.

2. Mix the Ragi

  1. Take 1/3 davaras of ragi. Add 3 tbsp buttermilk to it and start stirring.

  2. Once a thick but uniform paste has formed without lumps, add more buttermilk to fill the davara, and keep stirring, till it is once again uniform, and still without lumps. The point of the steps thus far was to prevent lumps from forming at a later stage. It is difficult to prevent lumps from forming in the larger vessel directly.

  3. Pour the davara of ragi and buttermilk into the larger vessel full of buttermilk and stir a little bit. Add also 1.5 tsp of salt to this larger vessel.

3. Cook the Porridge

  1. Take 1 tbsp of oil in a sauce pan and allow it to heat up. Add 0.5 tsp of asofoetida, 10 curry leaves, 2 broken red chillis (dried) and 1 green chilli slit open. Allow them to fry in the oil. Use a ladel to press the spices into the oil to make sure that the flavour sinks in.

  2. Once the flavour has sunk into the oil, remove the leaves and chillis from the oil, so that it isn't a nuissance while eating.
  3. Now add the ragi-buttermilk mixture to the sauce pan with oil. Keep the heat high and keep stirring.
  4. Ensure that the flat ladel is run all along the surfance of the sauce pan, especially the sides, to prevent lumps from forming or the porridge from scaling on the sides.

  5. Once it comes to a bubble and is nice and thick, pour the porridge into bowls, and serve each bowl with a davara of curd on the side.