Are you looking for a delicious and easy recipe using ragi flour? This Ragi Porridge recipe will tick all the right boxes! Made with Finger Millet flour and topped with ghee-fried nuts this is perfect for those bored of oats! It's a simple, comforting dish that comes together in under 15 minutes. Plus, I bet you will enjoy my pairing idea!
Finger Millet is a year-round option so you can have it in different forms like sweet balls, hot drinks or malt, dosas, rotis, etc. Like my Malabar semolina drink, this Ragi malt without milk is a great breakfast option. I hope you will try this recipe and share your feedback.
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🥰Why You'll Love This Recipe
One of the things I love about this Ragi Porridge recipe is how customizable it is.
- It is not oats. It’s versatile, filling, and naturally gluten-free.
- The sweetness of jaggery and the aroma of cardamom is an absolute treat for your taste buds!
- Whether serving it hot or chilled, it's perfect for adults and kids alike.
- With just a few pantry staples, you’ll have a wholesome meal that keeps you full and energized throughout the morning.
- And let's be honest, there are never too many breakfast options— we need them all and more!
Ragi Porridge Vs Ragi Malt
Both ragi porridge and ragi malt are fantastic ways to enjoy the wholesome goodness of ragi (finger millet). While they share a lot in common, a few differences exist in how they’re made and served!
Ragi Porridge—Ragi porridge is like a warm hug in a bowl – creamy, smooth, and comforting! It's made by cooking ragi flour with water or milk, sweetened with a touch of jaggery, and flavoured with cardamom. I love to top mine with crunchy nuts, fresh fruits, or a handful of seeds for added texture and nutrition.
This naturally gluten-free dish is perfect as a hearty breakfast or a light meal. It's also super gentle on the stomach, making it a hit with everyone from toddlers to adults. If you’re craving something simple and soothing, ragi porridge is your go-to!
Ragi Malt—Ragi Malt, however, is slightly different. It starts with sprouted ragi flour, which boosts the nutritional value, making all those essential nutrients even more bioavailable. Just like porridge, it’s prepared with water or milk and sweetened with jaggery or sugar.
But here’s the difference – it’s all about the consistency! Ragi malt is served in a tumbler as a drink, either warm or chilled, making it an ideal option for when you want something refreshing yet nourishing.
🥘Ingredient Notes
Here's what you need to make this delicious ragi porridge:
- Ragi flour: This may be labelled as Finger Millet flour.
- Water: You may add a portion of milk for extra flavour.
- Jaggery: You can substitute it with coconut sugar or a similar sweetener.
- Cardamom powder: Swap with cinnamon for a different flavour.
- Ghee: Use any plant-based oil like coconut or olive oil to make it dairy-free.
- Almonds: For a bit of crunch. Swap with cashews, and walnuts, or skip for a nut-free version.
See the recipe card for quantities.
Sprouted Finger Millet Flour
I have made my own sprouted ragi flour on a few occasions during summer. It does give you a sense of pride to have made something from scratch from your balcony-less apartment. If you feel adventurous, you can follow this article on how to make sprouted ragi flour at home.
That said, it is totally okay to use store-bought ragi flour and I have used it more than the homemade version.
🔪How to Make Ragi Porridge?
Here is how I make two bowls of finger millet porridge:
In a small bowl, mix the ragi flour with the water (or milk) until smooth and lump-free.
In a saucepan, bring 2 cups of water to a gentle boil. Slowly add the ragi mixture to the boiling water, stirring continuously to avoid lumps.
Cook on low to medium heat, stirring constantly for 5 to 8 minutes until the mixture starts to thicken.
Add 2 tablespoons of jaggery, a pinch of cardamom powder, and salt. Stir well until jaggery dissolves.
Continue to cook until it boils again and switch off. Divide the ragi porridge into two bowls.
Heat 1 tablespoon of ghee (or oil) in a small pan and fry the chopped almonds until golden. Pour it over the ragi porridge. Give it a good mix and serve warm. You may add a spoonful of pomegranate or chopped banana or apple for an added bite.
💡Recipe Tips
- To get a smooth and creamy texture, whisk the ragi mixture thoroughly before adding it to the boiling water.
- Always stir continuously while cooking to prevent lumps.
- If you like a thinner consistency, simply add more water or milk as needed.
- For a creamier texture, use milk instead of water or go dairy-free with almond or coconut milk.
- You can also add a dash of malt powder for a malted flavour that pairs wonderfully with the nutty taste of ragi.
💡Serving Ideas
My favourite? Pomegranate seeds! I know may seem odd or weird. But trust me, the juicy, slightly tangy burst fantastically complements the earthy flavour of the ragi and the sweetness of the jaggery. Plus, they add a lovely pop of colour and a refreshing crunch to your bowl! Will you try?
I do have more ideas! Serve the ragi porridge hot or chilled topped with these options:
- Mix chopped nuts like almonds, walnuts, or cashews, along with some raisins or dried cranberries for a crunchy and chewy texture.
- Sliced bananas, apples, or a handful of berries. The fresh fruits will bring a burst of colour and freshness to your bowl while adding natural sweetness.
- Sprinkle some shredded coconut for a tropical flair.
- Refrigerate the cooked porridge for a few hours and enjoy it cold as a refreshing summer breakfast or snack. Top with fruits, nuts, and seeds of your choice for added crunch.
- For a fun twist, layer the ragi porridge in a glass jar with yoghurt (or plant-based yoghurt), fruits, nuts, and seeds. This makes for a visually appealing and tasty breakfast or snack on the go!
❄️Storage
Ragi Porridge is best enjoyed fresh and warm, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a bit of water to adjust the consistency and warm it on low heat.
☝️Frequently Asked Questions
Yes, you can prepare it ahead and store it in the refrigerator for up to 2 days. Just reheat and adjust the consistency before eating. If you used milk in the recipe, then make sure you use it within a day.
No, it is a type of grain.
To make ragi sprouts, start by soaking the seeds in water for 12-24 hours. Then drain and rinse the seeds thoroughly. Spread them evenly on a clean, damp cloth or a sprouting tray, covering them with another damp cloth. Place the setup in a warm, dark spot and keep the seeds moist by lightly spraying water if needed. In 2-3 days, the seeds will start sprouting. Once the sprouts are 1-2 cm long, rinse them well before use. Sprouted ragi can be added to salads and soups.
Yes, ragi flour is gluten-free. Ragi, or finger millet, does not contain gluten.
🍲More Delicious Recipes using Ragi
Looking for other recipes using Ragi flour? Try these:
If you tried this recipe, please consider leaving a review in the comment section with your star ⭐️⭐️⭐️⭐️⭐️ rating. I would love to hear about your experience making it. And if you snapped some pics of it, please share it with me on Instagram so I can repost it on my stories! Happy Cooking!
📖 Recipe Card
Ragi Porridge
Ingredients
- ⅓ cup finger millet flour, (approx 6 tbsps) (ragi flour)
- ⅓ cup water, (or milk)
- 2 cups water
- 2 tablespoon jaggery
- 1 pinch cardamom powder
- 1 pinch salt
- 1 tablespoon ghee
- 8 to 10 almonds, chopped
Instructions
- In a small bowl, mix the flour and water (or milk) using a whisk or fork until smooth without any lumps.⅓ cup finger millet flour⅓ cup water
- In a medium sized saucepot, heat the water and bring to a full boil.2 cups water
- Reduce the heat to low and start pouring the ragi mixture while stirring continuously with the other hand.
- Let the mixture cook for 5-8 minutes or until thickened.
- Next, add the ground jaggery, cardamom powder, and salt. Stir until jaggery dissolves. Switch off. Divide the porrdige into two serving bowls.2 tablespoon jaggery1 pinch cardamom powder1 pinch salt
- Lastly, heat some ghee or coconut oil in a small saucepan. Fry the nuts until golden and aromatic. Switch off and divide it between both he bowls. Serve warm and enjoy!1 tablespoon ghee8 to 10 almonds
Sheetal says
Hi. I was wondering if the nutrition profile of 210kcal refers to per serve or for the recipe as a whole?
Famidha Ashraf says
Per serve. The recipe makes 2 servings.
Famidha Ashraf says
Have ragi, will make ragi porridge. What else can be as easy as this? Quick to make and easy to eat 😆