How to Cook? - Ragi (Kezhvaragu) Kali

Ingredients

• Ragi flour – 1 cup
• Salt – pinch (as per taste)
• Oil – few drops
• Water – 3 cups

Method

Step 1

• Mix 1 cup of Ragi in 1½ cup of water without lumps and keep.

Step 2

• Boil 1½ water, add salt, few drops of oil; when starts boiling, lower the flame, add ragi mix, keep on stirring for 6 to 8 minutes.

• Dip your finger in water and touch ragi; if it sticks, cook for some more time; if you need thick and firm kali, keep for 2 more minutes; otherwise use it with soft texture;
• Serve hot with Kollu Masiyal, cut onion and green chilli.

Tips

• Ragi kali when hot, looks lose and not firm; after cooling it becomes firm.