Ragi Java

This month, Madhuram of Eggless Cooking is hosting JFI and she chose ragi as the ingredient.  Ragi or Finger Millet is rich in nutrients and minerals.    I don’t use ragi in my cooking and gave up on participating. Then I remembered Ragi Java or cereal or Porridge that my maternal granny use to drink once in a while. I made it yesterday and I didn’t like it very much. Today I made it again, added some sugar to it and it was ok. It is tasteless just like oatmeal! By the way, although oatmeal is tasteless, that is my breakfast these days. I eat it at least twice or thrice a week and hopefully, I will get used to ragi java and make it part of my breakfast very soon 🙂 I will let you know in a month or two, how I am doing with this.

Ragi Java

Preparation:
In a bowl mix together 1 cup of water and 2 tbsp of ragi powder. Microwave it for 90 seconds.  Add 2 tsp of sugar or salt to taste, mix it well and make sure there are no lumps. Microwave it again for 55 – 60 seconds. It should become thick and the consistency is like custard or jello pudding before refrigeration.  Since java is little thick, can eat it with a spoon or drink it.  I prefer drinking it hot.  Once it cools, will have to eat it with a spoon.

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Comments

  • I actually like Ragi but this java form is one that I don’t like. But it is supposed to be very good for you 😉

    Yes, it is suppose to be very good.. I should try using ragi in other dishes too

  • Raagi drink with a little buttemilk, pinch of salt and a pinch of cumin (jeera powder)is a routine in Andhra Pradesh. Boil 2 glasses of water on the stove. Meanwhile take 2 tablespoons of Raagi powder and make a paste with some cold water in a bowl and add this to the boiling water and mix well so there are no lumpls. Reduce the heat to low and heat it till it thickens (3- 4 minutes). Once it cools add some buttemilk, salt and jeera powder and mix it well and drink. The drink tastes pretty good and is filling. Can be used as a snack drink.

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