RAGI PORRIDGE / KEPPAI KOOZH

HOW TO MAKE RAGI PORRIDGE/ KEPPAI KOOZH

INGREDIENTS:

      Ragi flour – 1 cup

      Curd / Yogurt – 1 ½ cup

      Water – 4 cups

      Boiled rice – ½ cup

     Salt – ½ tsp

METHOD:

1.     Add 2 cup of water to one cup of ragi flour, add some salt and mix it finely without lumps.

2.     Soak it overnight or at least for 6 hours.

3.     Boil the water and add the soaked ragi paste to water slowly.

4.     Ladle it continuously so that it will not become sticky.

5.     Add some more water if needed and ladle it without break.

6.     Add the boiled or left over rice to this.

7.     Add the curd to this and mix well.

8.     Switch off the flame and let it cool.

9.     It goes good with spicy touch ups.

PICTORIAL:

ADD 2 CUPS OF WATER TO 1 CUP OF RAGI, ADD SALT AND SOAK IT FOR 6 HOURS

BOIL THE WATER

ADD THE SOAKED MIXTURE TO THE BOILED WATER

ADD 1/2 CUP OF BOILED RICE OR LEFT OVER RICE

MIX LITTLE BIT WATER TO CURD

ADD THE CURD TO THE MIXTURE

SWITCH OFF THE FLAME AND LET IT COOL

SERVE WITH SPICY TOUCH UPS

NUTRITIONAL INFORMATION:

Nutritional Benefits:

1.      Rich in calcium – No other cereal comes close to ragi when it comes to calcium content. 

2.      High fibre content – As compared to white rice, ragi contains higher amounts of dietary fibre.

3.      Aids diabetics – Diabetic patients can trust ragi to create a restrained build in glucose level.

4.      Battles anaemia – Ragi is an excellent source of natural iron. Patients of anaemia and low hemoglobin levels can begin to include ragi in their diets as a domestic remedy. Vitamin C is known to aid the absorption of iron. Once ragi is allowed to sprout, the vitamin C levels increase and lead to further absorption of iron into the bloodstream.

5.      Natural relaxant – The ample amount of amino acids and antioxidants in ragi help the body relax naturally.

6.      Reduces the risk of stroke – In its early stages of growth, that is, when it is still green, ragi can help prevent high blood pressure.

7.      Gluten-free – People with celiac disease or followers of the gluten-free diet can incorporate ragi into their daily consumption as it is completely free of gluten. 

8.      Boosts lactation – Lactating mothers are urged to include ragi, especially when it is green as it enhances milk handling and imbibes the milk with the essential amino acids, iron and calcium required for the nutrition of the mother as well as the child.