Try this healthy and gluten free Ragi Kanji made using super grain ragi in just 15 minutes. It is perfect for breakfast or for sipping throughout the day. Make it sweet or savoury!
Try a few more ragi recipes that can be included in your everyday meals – Ragi Idli, Mudde, Ragi Malt, Ragi Semiya Upma and Ragi Banana Pancakes.
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About This Recipe
Ragi Kanji is a nutritious and gluten free 15 minutes drink that is quite popular in Southern part of India.
Ragi flour is cooked along with water and then mixed with buttermilk to prepare this kanji. It is later tempered with mustard seeds, hing, curry leaves, and green chillies to add more flavour to the beverage.
It can be enjoyed at any time of the day – breakfast, snack or a light dinner with a dollop of ghee on top.
Ingredients
Ragi – This recipe uses ragi flour, which has a bland taste but when mixed with other ingredients it tastes delicious and also adds a grainy texture.
Buttermilk – Buttermilk makes it more flavourful! You can also make buttermilk at home by mixing yogurt and water. It also works as a cooling agent and helps your body from scorching heat during summers.
Others – Salt and water are other ingredients used in this recipe. Adjust accordingly!
Tempering – Tempering is optional, but highly recommended! It has a oil tadka of mustard seeds, hing, green chillies and curry leaves.
You can even use ghee instead of oil for tadka.
Adjust the quantity of green chillies depending on your taste.
Avoid hing for a gluten free version.
Use fresh and green curry leaves for a refreshing taste and aroma.
Frequently asked Questions:
To make sweet version of this Kanji, you will need,
½ cup Ragi Flour
3 cups Water
¼ cup Jaggery Grated
4-5 cups Milk
1 teaspoon Cardamom Powder
Instructions –
Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned. Mix ragi flour and water in a pan.
Mix well using a whisk to make a smooth mixture. Keep the pan on the heat and cook the mixture until it thickens approximately 3-4 minutes.
Add grated jaggery and cook for another 3-4 minutes. Keep stirring continuously.
Remove the pan from heat and cool the mixture. Add milk and cardamom powder and mix well.
Add more milk if you feel the Kanji is too thick. Garnish with slivered almonds and serve hot or cold.
Ragi Health Benefits
It is gluten free, which makes it great to include in special gluten free diets.
Ragi is rich in Calcium and thus it is a great non dairy source for the people who are allergenic to dairy. It is also great for bones, especially women as it helps to combat osteoporosis.
It is highly recommended for diabetic people. The low glycemic index will help control the blood sugar level.
It is also rich in protein and fibre, which is great for weight loss. It will keep you filled for longer.
It is considered great for skin and is really good to consume for skin ageing.
It is an excellent source of iron, which helps battle anemia.
It is also great for depression, anxiety and insomnia. It works as a natural relaxant which is great for body and mind health.
It has cooling properties, which saves you from the scorching heat in summers.
Storing Suggestions
Ragi Kanji tastes the best when served fresh. Prepare the buttermilk and store in fridge for 2-3 days so that it comes in handy. Leftovers can be stored in an air tight container for about a day in the refrigerator. Mix well before consuming.
How to make Ragi Kanji?
Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned.
Mix ragi flour and water in a pan. Mix well using a whisk to make a smooth mixture.
Keep the pan on the heat and cook the mixture until it thickens approximately 3-4 minutes. Keep stirring continuously.
Remove the pan from heat and cool the mixture. Add salt and buttermilk and mix well. Add more water or buttermilk if the kanji is too thick for your liking.
Heat oil in a pan.
Once the oil is hot, add mustard seeds, hing, curry leaves, and green chilli and let them crackle for a few seconds.
Pour the tempering over the kanji. Serve warm or chilled.
Recipe Card
Ragi Kanji Recipe
Ingredients
- ½ cup Ragi Flour
- 3 cups Water
- Salt to taste
- 2 cups Buttermilk
For Tempering
- 2 teaspoon Vegetable Oil
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Hing
- 5-6 Curry Leaves (Chopped)
- 1 Green Chilli (Chopped)
Instructions
- Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned.
- Mix ragi flour and water in a pan.
- Mix well using a whisk to make smooth mixture.
- Keep the pan on heat and cook the mixture until it thickens, approximately 3-4 minutes.
- Keep stirring continuously.
- Remove the pan from heat and cool the mixture.
- Add salt and buttermilk and mix well.
- Add more water or buttermilk if the kanji is too thick for your liking.
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds, hing, curry leaves and green chilli and let them crackle for a few seconds.
- Pour the tempering over the kanji.
Mausmi
I tried with a small batch today and turned out great. Both my kids who are fussy eaters, finished their drink in 10 seconds.
Thank you for the recipe. Can you please let me know if I can make Kanji and keep it in the fridge?
If so, for how long can that be kept?
Neha Mathur
Hi, good to hear this. Yes, you can store it for 2-3 days in the refrigerator.
Uma
Yes I made it several time. Taste excellent!