Warm South Indian Coconut Ragi Porridge Recipe

About this recipe

Warm South Indian Coconut Ragi Porridge is a wholesome and comforting breakfast dish made with nutrient-rich finger millet (ragi) flour, creamy coconut milk, and aromatic spices. This traditional porridge is lightly spiced with cumin and green chili, complemented by the natural sweetness of jaggery and the nutty flavor of toasted coconut. Packed with fiber and essential nutrients, it provides sustained energy, making it perfect for an active lifestyle. Mildly spiced and easy to digest, this dish is ideal for weight-loss goals while satisfying your taste buds with its warm, earthy flavors.

Ingredients

• 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
• 200 ml Coconut Milk
• 1 l Milk
• 500 g Jaggery Powder
• - Grated Coconut
• 100 g Salt
• 200 ml Cow Ghee
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Jeera

Instructions

1. 1. Dry roast the ragi flour on low heat for 2-3 minutes until aromatic, then set aside to cool slightly.
2. 2. In a small pan, heat ghee or coconut oil and add cumin seeds, curry leaves, and chopped green chili. Sauté for 1-2 minutes until fragrant.
3. 3. In a pot, mix the roasted ragi flour with 250ml water to form a smooth paste, ensuring no lumps remain.
4. 4. Place the pot on medium heat and gradually add coconut milk and regular milk while stirring continuously to avoid lumps.
5. 5. Add the sautéed spices, jaggery, and salt to the porridge and cook for 5-7 minutes, stirring frequently, until the mixture thickens to a creamy consistency.
6. 6. In a separate small pan, lightly toast the grated coconut until golden brown and set aside for garnish.
7. 7. Once the porridge is cooked, transfer it to serving bowls and top with toasted coconut for added texture and flavor.