Ragi Rice Kayi Ganji | Ragi Rice and Fresh Coconut Porridge |
ರಾಗಿ ಅನ್ನದ ಕಾಯಿ ಗಂಜಿ | ರಾಗಿ ಅನ್ನದ ಕಾಯ್ಗಂಜಿ | ರಾಗಿ ಕಾಯ್ಗಂಜಿ |
Today, on Dwadashi, to break my fast, I prepared this new, stunning, yummy recipe – ragi rice and fresh coconut Porridge or ragi annada kayi ganji or ragi kayi ganji
While continuing my experiment with steamed ragi rice, today I made ragi rice kayi ganji, our Karnataka’s age-old, traditional porridge recipe (which originally uses rice and fresh coconut) by using steamed ragi rice
Words cannot describe the taste; you just have to make it yourself. So do try this wonderful recipe as soon as possible and let me know your opinion
Here you can take a look at my first experiment with this easy-to-cook steamed ragi rice (sold by Krafted Millets):- ragi rice huggi or Finger millet rice split green gram huggi/Khichdi
Ingredients : measuring cup used – 250 ml, serves 3 people
- Steamed ragi rice – 1/2 cup
- Grated fresh coconut – 1/2 cup
- Tapioca pearls/sago/sabudana/sabbakki – 2 tbsp
- Water – 2 cups, later to get desired consistency you may need more water (I have put 2+1 cup)
- Salt – 1 tsp (adjust)
PROCEDURE :
- First, rinse and wash well both ragi rice and sago until you see clear water, drain well, put 1&1/2 cup of fresh water and set aside for 20 minutes
- Then, put fresh coconut and 1/2 cup of water in a mixie jar and grind into a fine paste, then transfer it into a container
- To the same container also put, soaked ragi rice and sago, pressure cook until done. In my cooker it takes 1 whistle. Or you can gather everything directly in a cooker and pressure cook until done
- Once completely pressure is released naturally, put salt and you can add more water to get desired consistency and bring it to boil again stirring occasionally
- Remove from the heat and serve along with tangy curry or Kootu or huli
- Ragi rice kayi ganji paired along with bottle gourd fresh peas peanuts Kootu
Below you can check couple of other Dwadashi special dishes, Like –