Ragi Kanji

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Recipe

Ingredients

1/2 cup	ragi flour
3 cups	water
1/4 cup	buttermilk
—	salt to taste
1 teaspoon	cumin seeds
1 teaspoon	ghee
1 tablespoon	chopped shallots
1 teaspoon	grated ginger
1 tablespoon	chopped coriander leaves

Instructions

1. 1 In a bowl, mix ragi flour with 1 cup of water to form a smooth paste without lumps.
2. 2 In a saucepan, bring the remaining 2 cups of water to a boil.
3. 3 Add the ragi paste to the boiling water, stirring continuously to avoid lumps.
4. 4 Cook on medium heat for about 10 minutes until the mixture thickens.
5. 5 Remove from heat and allow it to cool slightly.
6. 6 Stir in the buttermilk and salt to taste, mixing well.
7. 7 In a small pan, heat ghee and add cumin seeds.
8. 8 Once cumin seeds splutter, add chopped shallots and grated ginger, sauté until golden brown.
9. 9 Pour the tempering over the ragi mixture and mix well.
10. 10 Garnish with chopped coriander leaves before serving.