Ragi Kali a healthy recipe which can be prepared for lunch and it goes very well with sambar, keerai masiyal and also with jaggery (natu sakarai). Here I am sharing this recipe with stepwise pictures.
Ragi Kali has many names like Ragi mudde, Ragi sankatti etc. Ragi (finger millet), is called as kezhvaragu in Tamil. This recipe is prepared using ragi powder.
Health properties of ragi is amazing. It helps in weight loss , it is rich in dietery fibre than white rice. It is very rich in natural calcium which helps to strengthen bones. Regular consumption will help to come out of diabetic risk. this list goes long because of this health benefits my grandma insist to include ragi in daily diet plan. And so you guys follow the same.
Also see ragi dosa recipe.
This Ragi kali can be prepared by two methods one is cooker method and manual method. Here I am going to explain with cooker method, another method is instead of cooker they will keep it in the stove directly and keep on mixing it until it becomes hard enough to roll into balls. I feel cooker method is easy as compared to manual method.
Ragi kali goes very well with Sambar, Keerai masiyal and with Nattu sakari (jaggery). I personally like to have it with Nattu sakari when it is warm.
Ingredients for Ragi Kali:
Ragi powder – 1 cup
Water – 3 cup
Rice - 2 tbsp
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Method:
- Put rice in a blender and pulse it until it break into size as shown in the picture.
- Add it in the vessal and allow to cook to soft by adding little water .
- Mean while mix ragi powder and water without any lumps in a vessel and add cooked rice into it and stir well.
- Place the vessel inside a cooker and allow to cook for 4 whistle.
- After whistle sets, take out the vessel from the cooker and stirr well.
- Allow it to cool until you feel you can make it to round shape using your hand. While cooling, Ragi kali will thicken and it will ease the process.While making round, dip your hand in water as it will prevent from Kali sticking to your hand.
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