Ragi Koozhu (Finger Millet Porridge)

This is a tasty soup combining three very nutritious veggies. Rich in iron, folate, Vitamin A, Vitamin D, minerals, this soup is a great way to include greens in your diet. This fortified soup is ideal for weight watchers and those looking to make a healthy addition to their diet.

The porridge is one of the most common forms in which ragi is consumed. It is a simple yet filling meal. It is especially popular in Southern parts of India where the porridge is consumed in plenty during the hot months. Ragi is known for cooling the body; when paired with buttermilk, it is a perfect summer cooler.

This porridge is prepared in many different ways. Some ferment it, some don’t; some use rice, rice flour or rice grits. In any which way you choose to have it, this porridge is incredibly tasty!

It is typically consumed with fresh green chillies, onions and optionally with pickle.

This is my father’s recipe, and I love his version.

Serves: 4 to 6


  • Ragi flour – 1 cup
  • Yoghurt – 1 cup
  • Cooked rice – 1/4 cup
  • Water – 4 1/2 cups + 3 cups for diluting the yoghurt
  • Asafoetida – 1/4 tspn
  • Salt – To taste

Serving suggestions:

  • Green chillies
  • Pickle (of your choice)
  • Chopped onions or shallots



  1. Beat the yoghurt to make a smooth mixture. Add 3 cups of water to dilute it.
  2. In a large pot, add the ragi flour; pour 1/2 cup of water.
  3. Use a whisk or your hand to make a thick paste of the ragi flour. This is to prevent lumps from forming during the cooking process. Add more water, if required. Keep aside.


  1. Place the pot with the ragi flour paste on the stove. Add the remaining 4 cups of water. Turn the stove on and keep stirring the mixture continuously.
  2. While stirring, add asafoetida and salt. Keep mixing well till it thickens. While stirring ensure no lumps are formed.
  3. Once done. Allow it to cool, and place the porridge in the fridge.
  4. When it is cooled, mix cooked rice and buttermilk that you had prepared earlier. Serve with onions, green chillies and pickle


  1. I have used plain buttermilk. You could also use spiced and/or tempered buttermilk.
  2. Instead of green chillies you could use mor molagai.

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