Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:4 mins Cuisine:Indian
Ragi Porridge, a very energising, tasteful breakfast porridge which came to my rescue. Yes! I was unwell , suffering with general fever since 4-5 days. And, I wasn’t willing to take any solids, with that bitter tongue. If you know, what I mean…!!
Actually, I prefer having this authentic family soup, Instant Soup / Instant Chaaru (No Powder).But it can’t be had for breakfast, so I wanted to make something soothing yet healthy hot breakfast food. This simple 4 ingredient hot porridge came to mind, which I made just within few minutes. And my sick feeling taste buds revived with its natural taste & I felt my energy has boosted back with the high iron, fibre, protein content. 🙂
Health Benefits of Ragi :
Ragi/ Finger Millets/ Bhakri which is a whole grain that is gluten-free, rich in fiber that helps with weight loss and diabetes. It’s packed with iron, calcium, good carbs, amino acids and Vitamin D. Its easily digestible by infants and kids as well. It gives instant energy which lasts up to few hours. (info from internet).
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Breakfast recipes collection here⇒ Breakfast / Tiffin
Smoothies / Milk shakes recipes⇒ Drink / Beverage
Related Posts with ‘RAGI’:
- Instant Ragi / Bhakri / Finger Millets Idli
- Ragi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo
- Whole Ragi Idli / Finger Millets Idli
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Ingredients:
- Ragi Flour – 2 tablespoons
- Banana – 1 large
- Dates (dry or fresh) – 4
- Whole Milk / any Vegan Milk – 1 cup
- Water – 1 cup
- Persimmon Fruit / Any fruit – 1
- Pistachios / any nuts – 10 (optional)
Special Ingredients:
- Dates
Step wise pics Procedure for ‘Ragi Porridge (Hot / Cold Breakfast)’:
- Firstly, de-seed the dates. Peel and cut the banana into small pieces.
- Transfer them into a blender / mixie, pour half the milk and make everything into a smooth paste. Put aside.
Tips:
- I have used store bought ragi flour.
- Adjust the consistency of the porridge as per your taste.
- You can add sugar if you to wish to. But, I didn’t feel it necessary.
- Add any nuts of your choice. Even chia seeds, hemp seeds, sunflower seeds, sesame seeds go perfectly well as a topping for this Ragi porridge (hot / cold breakfast).
- You can have it as go to protein shake during morning run, or as a bowl of porridge.
- Store in fridge for half an hour, and serve it as cold porridge for hot summers.
Result:
- This, porridge was very palatable & energising too.
- Especially on a cold freezing day, this hot porridge is a soul soother.
- The sweet & juicy persimmon / Sharon fruit slices added their own role by giving sweet smell & taste in every spoon.
Ragi Porridge (Hot / Cold Breakfast)
Equipment
- Blender/Grinder/Mixie.
- Sauce Pan / Vessel
Ingredients
- 2 tablespoons Ragi Flour
- 1 large Banana
- 4 count Dates (dry or fresh)
- 1 cup Whole Milk / any Vegan Milk
- 1 cup Water
- 1 count Persimmon / Sharon Fruit (any fruit) (optional)
- 10 count Pistachios / any nuts (optional)
Instructions
- Firstly, de-seed the dates. Peel and cut the banana into small pieces.
- Transfer them into a blender / mixie, pour half of the milk and blend everything smoothly. Put aside.
- Take the ragi flour and water into a sauce pan / vessel.
- Mix / Whisk thoroughly such that there are no lumps.
- Put the vessel on stove top under medium flame.
- Let it boil, keep stirring in-between.
- When bubbles are formed, switch the stove off.
- Add the rest of the milk and all the content in the blender / mixie to the vessel on stove-top.
- Mix everything thoroughly by stirring throughout.
- Serve the porridge into serving bowls.
- Garnish with fruit slices and chopped nuts. Done!!
Notes
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