Ragi kanji is made by fermenting ragi (finger millet) flour overnight and adding the spices. It also helps improve the digestion process. It is rich in probiotics that boost gut health. Tap to read the homemade ragi kanji recipe to boost gut health in the summer.
Ingredients
Two tablespoons of ragi flour, 1-2 cups of water, half a cup of curd, salt to taste, one tablespoon of ghee, one small onion, half a teaspoon of mustard seeds, half a teaspoon of cumin seeds, a pinch of asafoetida (hing), two tablespoons of coriander leaves, and half a lemon.
Roast ragi flour
Take a pan and add ragi flour to this. Toast the ragi flour on it on a low flame until it is slightly brown and fragrant.
Boil ragi flour
Now, add 1-2 cups of water to the pan. Boil the ragi and whisk it continuously until it starts to thicken.
Add ingredients
Take an earthen pot and add chopped onions, green chillies, and curd into kanji. Whisk it well to combine.Take an earthen pot and add chopped onions, green chillies, and curd into kanji. Whisk it well to combine.
Prepare to temper
Heat ghee, mustard seeds, cumin seeds, hing, and curry leaves. Cook this until it starts to crackle.
Add tempering
Add the prepared ragi malt and tempering to kanji with salt and swirl it well to combine all the ingredients.
Garnish and store
Garnish the kanji with coriander leaves and lemon juice. Refrigerate and drink it to improve digestion.
Information credits
This recipe is taken from the chef Shruti Mahajan’s official Instagram account, @somewhatchef.