Ragi / Finger millet Kanji

Ragi flour - 3 tbsp, water - 1&1/2 cup, Salt, Butter milk - 3/4 cup, Pearl onion -3 chopped, curry leaves finely chopped

Get all the ingredients ready
In a small cup take 3 tbsp ragi flour and dissolve it in 1/2 cup water, without lumps and Keep aside.
In a source pan boil 1 cup water. Once the water comes to a boil, add dissolved ragi flour and salt.
Stir continuously keep the flame on medium.
Until it became thicker. Cool it completely and add butter milk.
Pure into bowl and garnish the finely chopped onion and curry leaves.
Ragi Kanji is ready.

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