Latest
Ragi Rice Huggi | Finger Millet Rice Split Green Gram Huggi | Green Leaves White Curry | Soppina Bili Kootu | Mango Kuchhida Shavige Kadubu |Mango Dough Steamed Kadubu| Amaranth leaves Pepper Stir Fry | Soppina Hittu Menasu | Chitranna | New Delhi Temple Prasada Style Chitranna | Ripen Jackfruit or Halasina Hannu Hesarubele Payasa | Tomato Doddapatre Tambuli | Raw Mango Fresh Red Chilli Spicy Rice Ragi Rice Huggi | Finger Millet Rice Split Green Gram Huggi | Green Leaves White Curry | Soppina Bili Kootu | Mango Kuchhida Shavige Kadubu |Mango Dough Steamed Kadubu| Amaranth leaves Pepper Stir Fry | Soppina Hittu Menasu | Chitranna | New Delhi Temple Prasada Style Chitranna | Ripen Jackfruit or Halasina Hannu Hesarubele Payasa | Tomato Doddapatre Tambuli | Raw Mango Fresh Red Chilli Spicy Rice
Khichdi | Huggi | Millets preparation| Ragi | Whole ragi | Finger Millet | Nachni |

Ragi Rice Huggi | Finger Millet Rice Split Green Gram Huggi |

Divya Suresh
Ragi Rice Huggi | Finger Millet Rice Split Green Gram Huggi |

ರಾಗಿ ಹುಗ್ಗಿ | ರಾಗಿ ಅನ್ನ ಹೆಸರುಬೇಳೆ ಹುಗ್ಗಿ | ರಾಗಿ ಖಾರ ಪೊಂಗಲ್|

Today I’m very happy and I was thrilled to try a new breakfast combination using ragi rice and split green gram (hesaru bele or moong dal). I’m not sure if anyone else has tried this exact dish before, but it was a great experience and I will definitely continue to explore and experiment more with ragi rice

As we all know, split green gram (moong dal/hesarubele) is a highly starchy lentil. As the dish cools, the starches swell and absorb the liquid, causing the dish or curry or gravy to thicken gradually.

Since we are using split green gram (hesaru bele) in this dish, it tends to thicken gradually as it cools. Therefore, you can always adjust the volume of water to get the desired consistency you wish

Go ahead and make this ragi rice huggi or ragi rice hesarubele huggi (nachni moong dal khichdi) to enjoy a super healthy meal with your family. Do not forget to let me know how it turns out

By the way, you should definitely check this payasa recipe, which uses whole ragi as the main ingredient. The recipe is posted on my YouTube channel and here is the link – finger millet kheer or whole ragi payasa

This is the easy-to-cook, naturally nourishing steamed ragi rice available in the market, I mean I always buy this one and I’m not aware if any other brand exists

Ingredients : measuring cup used – 200 ml

  • Ragi rice – 1/2 cup
  • Hesarubele/Split green gram – 1/3 cup
  • Water – 2&1/4 cups (1 for ragi +1&1/4 for lentil)
  • Salt – 1 tsp

For tempering :

  1. Ghee – 1 to 2 tbsp
  2. Mustard seeds – 1/2 tsp
  3. Cumin seeds – 1 tsp
  4. Black pepper powder – 1/8 tsp
  5. Hing/asafoetida – 1/8 tsp
  6. Curry leaves – 2 sprigs
  7. Cashew nuts – 1 fistful
  8. Green chilli – 1-2
  9. Ginger – 1 tbsp
  10. Tomato – 1 big (optional)
  11. Grated dry coconut – 1/3 cup
  12. Turmeric powder – 1/4 tsp

PROCEDURE :

  • Rinse and wash well, both ragi rice and lentil until you see clear water, put some water and rest it for 15 to 20 minutes
  • Now drain all the water, put 2&1/4 cups of fresh water and pressure cook until done (it takes only one whistle in my cooker)
  • Heat ghee in a pan, put all the ingredients listed from 2 to 9, one by one while sauteing
  • Then put ingredients 10 and 11 ie grated coconut and turmeric powder, mix everything well
  • Now put cooked ragi rice and lentil mixture along with its stock/water, also put salt, mix everything well
  • Turn the heat to low, cover and let boil for couple of more minutes
  • That’s it! yummy, healthy, tasty, fibre rich, inviting, mouthwatering ragi rice lentil huggi is ready

By the way, below you can also check more recipes which uses ragi as the main ingredient, Like –