Ragi Porridge

  • 4 tbsp ragi flour/nachani
  • 1 cup cold water
  • 2 tbsp date paste
  • 1 tsp ginger
  • ¼ cup fresh grated coconut or ½ cup coconut milk or 2 tbsp desiccated coconut


Mix the ragi and water till there are no lumps and cook for about 5 minutes on a medium flame till the ragi is cooked. Stir briskly all the while because ragi flour tends to form lumps. Add date paste and ginger and turn off the flame. Top with coconut milk or coconut and serve.


Replace ragi with cracked wheat.

Replace ginger with cinnamon and cardamom.

Replace coconut milk with soy, nut or rice milk.

Serves 1