How To Prepare Ragi (Finger Millet) Kazhi
- Ragi Flour- 1 Cup
- Water – 3 Cups
- Salt- 1/2 teaspoon or as per taste
South Indian Food Recipes (Menu), Add ragi flour in some water and make a smooth player with no protuberances.
Pour the rest of the water ( 2 and 1/4 mugs) in a vessel and convey to bubble.
At the point when the water begins bubbling, include the ragi hitter gradually and blend constantly till it turn out to be thick similar to a glue.
Expel from stove and exchange this ragi glue to another bowl. Include salt and blend well.
Place this bowl in the idli cooker and steam cook for 15 to 20 minutes.
This “Kazhi” is marginally unique in relation to “Koozh”. It is non sticky and Perfect breakfast for this mid year season. Present with curd, Pearl Onion and green chillies. You can blend curd in the Kazhi alongside slashed onion and green chillies. In the event that you need it in fluid shape, include required buttermilk and drink. This Kazhi can likewise be presented with “Mochai Kottai Kuzhambu”.