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Ragi Porridge


  • 4 tbsp finger millet (ragi, nachni ) flour
  • 2 cups cold water
  • 4 tbsp date paste
  • 1 tsp grated unpeeled ginger
  • 2 tbsp fresh coconut cream / ¼ cup fresh grated coconut


In a saucepan, take ragi flour and water and mix until there are no lumps left. Cook for about 5 minutes on medium heat, until the ragi is cooked. Stir briskly all the while, because ragi flour tends to form lumps. Add date paste and ginger and turn the heat off. Top with coconut cream/grated coconut and serve.


Replace ragi with cracked wheat/other millet flours.

Replace ginger with cinnamon and green cardamom powders.

A mix of different millet flours may be roasted and made into a porridge too.

Serves 2


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