Spicy Ragi Koozh

SpicySpicy Served HotServed Hot
based on 0 Ratings

Listed in : Vegetarian , Special Diets Low Calorie , Vegetarian Appetizers , 30 Minute Recipes , Vegetarian Breakfast , Special Diets , Special Diets Diabetic

Ragi is the common name for Finger – millet in South India. This is one of the most nutritious food and can easily be digested. They are rich in proteins, calcium, iron. It helps to keep the body cool. It is not season bound and can be cultivated throughout the year. The grain cannot be polished due to its teeny-weeny size. So they retain their nutrients. But the healthy recipes out of this have been forgotten in modern kitchen. We will have ragi koozh(both spicy and sweet) once in a week. Ragi koozh is also called as “Poor man’s food” since it requires only few ingredients which are easy to get and cheap.


Servings: 3 Preparation time:
  • Millet Flour, Bajari, Ragi flour Ragi (Finger millet)flour – 1 cup
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water – 2 cups
  • Salt, Common Salt, Rock Salt, Table Salt Salt – To taste
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Asafoetida – A pinch
  • For Seasoning:
  • Canola Oil, Vegetable Oil, Cooking Oil
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds – 1 tsp
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal channa dhal – 1 tsp
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dhal – 1 tsp
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Red chillies – 2
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves – (few)

Instructions (Preparation Steps):

  • Mix the ragi flour in the water without forming lumps.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add the channa dhal, urad dhal, curry leaves, red chillies and sauté till they turn golden brown.
  • Now pour the dissolved ragi flour into the pan.
  • Add salt, asafoetida and stir continuously keeping it in medium flame.
  • Add oil and sprinkle water if necessary.
  • The mixture thickens and starts leaving on the sides from the pan.
  • At this stage, pour this on a greased plate.
  • Serve hot.

Cook's Tip:
Use sprouted mustard seeds and fenugreek seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.
To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.


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