Finger Millet Porridge
Like overnight oats, finger millet porridge is a over-week porridge. If we prepare the porridge base and keep it in refrigerator then we prepare the porridge by mixing it with milk or with butter milk. Our most nutritious breakfast is ready.
Finger Millet Porridge also known as Ragi porridge or Kepa Kali, is one of the very nutritious porridges. Finger Millet has lots of health benefits like Calcium, Iron etc. Including such a healthy millet in our diet in breakfast is a best choice. Also, we prepare this porridge in bulk quantity and mix it as per our requirement at the time of breakfast. We could keep this porridge base or kali in refrigerator for 3 to 4 days.
Health Benefits of Finger Millet
- Finger Millet has a high amount of calcium - 3 times that of milk, it helps us to maintain strong bones and teeth.
- It helps in managing blood sugar levels.
- The presence of dietary fiber in finger millet helps in lowering cholesterol, thus improves heart health. As the dietary fiber is essential for better bowel movement, finger millet also improves digestion.
- Finger millet is gluten-free, it is a good alternate for those with Celiac disease.
- 1/2 cup Finger Millet Flour (Finely grounded)
- 2 cups Water
- Salt (as per taste)
- 1Pre-Preparation
Take Finger Millet Flour and water in 1:1 ratio in a bowl and leave them for 5 minutes.
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After 5 minutes, mix the flour and water with a whisk without any dry flour.
- 3
Cooking Procedure- Boil water in a heavy bottomed sauce pan (3x the quantity of flour). Let the water boils well.
- When the water started boiling, put the flame in low. Add the flour mixture little by little while mixing it with a long laddle. Stir in between. Otherwise it will stick at the bottom.
- Cook this in a medium flame for about 15 minutes or till it turns shiny like any other sauce. Switch off the flame. Let it coo Now l to room temparature. Or leave it overnight. Now our porridge base (Kali - a thick cooked flour mixture) is ready.
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Mixing the Porridge- In the morning, take 2 to 3 tablespoons of porridge base. Adjust consistency with required quantity of water.
- If you have it in summer, then add whisked curd into the porridge and mix well. Otherwise you may add milk.
- You could have this porridge as a hot one with milk added. Or a cold one with curd added. I prefer the second.
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Toppings- For hot porridge, we may top it with grated coconut,shreded dry fruits and crushed nuts.
- For cool porridge, we may top it with finely chopped onion preferable shallots (sauted or raw), finely chopped green chilly (optional), Grated mango, Curry leaves and corriander leaves (optional) or even with crushed peanuts.
Toppings are completely optional. You may have a plain porridge also. Some time I prefer a plain porridge.
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