Friday, December 2, 2011

Ragi(Finger Millet), Black Chick Pea, Green Mung Bean Porridge


I totally agree with the fact that, we eat with our eyes first. But lot of times appearance are deceptive. This porridge might look dull and in not so pleasing color. But I assure you it tastes great and more than that it is too good for the body. If you are looking for a gluten free, high protein and low carbohydrate breakfast and that is easy and quick to do. Then this is surely for you. This porridge can be made by adding yogurt or without it, seasoned with green chilies, ginger, raw onion and grated cucumber. This is such a wholesome breakfast. Do try this out and let me know how you liked it.

Preparation Time - 5 Minutes

Cooking Time - 10 Minutes

Serves - 1 to 2


Ragi, Mung Bean and Black Chickpea flour mixture - 1/2 Cup

Sour Yogurt - 1/2 Cup (for vegan diet replace with 1/2 Cup water)

Water - 2 1/2 Cups

Asafoetida - small piece(avoid this if you have gluten intolerance)

Cucumber - 1/2 (Half of a cucumber, peeled and grated)

Onion - 1 (Small, peeled and chopped)

Green chili - 1 to 2 as per your taste

Salt - 1 Tsp or to taste

Lime - Juice of 1 if you are using all water or cut down to 1/2 if using sour yogurt

Coconut Oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Chopped curry leaves - 2 Tbsp optional

Chopped ginger - 1 Tsp

Chopped Cilantro – handful


1) Combine the yogurt if using, water, salt, ragi flour mixture using an egg beater and combine till smooth without any lumps.

2) Heat a wide mouthed, thick bottom pan and once the pan is hot add the coconut oil. When the oil is warm enough, add the mustard seeds. After the mustard seeds stop spluttering add chopped ginger, green chili, curry leaves, asafoetida and add the ragi mixture.

3) Keep stirring and cook till the mixture thickens. Switch off and add the chopped onion.

4) Once the mixture is cooled  little bit, add the chopped cilantro, grated cucumber and lemon juice and mix thoroughly.

5) Serve.

Notes - I make this porridge atleast couple of days a week, so in a 10 lb container. I mix 6 parts of ragi flour, 2 parts of black chick pea flour, 2 parts of whole green mung flour and combine thoroughly and keep it ready. All these 3 flours can be found in the Asian Indian grocery store.



Prathima Rao said...

A healthy porridge!!! Thank u for sharing this wonderful & useful recipe ;)
Prathima Rao
Prats Corner

Kaveri said...

Healthy and nutritious porridge.

Herbs & Flowers: Spring Onions

Archana said...

When Papa was on tour we kids used to insist that Amma made this .I totally agree with you it does not look appealing but tastes Yum. Must make this someday for breakfast.

faseela said...

healthy porridge.......

Priya said...

Omg, nutritious porridge,simply inviting and definitely filling.

Torviewtoronto said...

interesting delicious looking porridge

divya said...

Mouthwatering recipe, this looks so good.

Madhuram said...

Sadhana, this recipe is just in time for me because I too am looking for gluten free, high fat, low carb and high protein recipes. I'm going to try this one definitely. I din't know that whole mung bean flour was available in Indian stores. Doesn't matter though, I think I can use my food mill to grind it. Thanks for posting this recipe.

I think I saw something similar in a tamil magazine where only ragi flour was used and they soaked the ragi flour in water overnight and the next day morning buttermilk was added and quite similar procedure to yours. I think I'm going to try soaking and follow the rest of your recipe.

Chitra said...

I make it with rice flour alone. will try with ragi. this is the healthier version :)

hemalata said...

Very healthy n nutritious porridge.

Sushma Mallya said...

Very healthy and lovely porridge:)

julie said...

lovely healthy n calcium rich recipe..yum yum!!
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
Erivum Puliyum

Gopika Ram said...

A very healthy recipe :)

Vidhya said...

Perfect breakfast growing kids and growing elderly.

Sowmya said...

A totally healthy and wholesome breakfast!

Vegetarian Cultural Creatives

Sobha Shyam said...

healthy and delicious recipe, interesting porridge..

Miriam said...

Lots of great flavor!!!! Miriam@Meatless Meals For Meat Eaters

Charles said...

I don't think it looks dull at all - I think it looks like a lovely healthy dish - brimming with flavours... coriander, cucumber, chilli, red-onion... lovely!

Jay said...

wow..that looks delish..
I've got some awards for you..:) drop by to collect it..Cheers..!
Tasty Appetite

Madhuram said...

I finally tried this dish Sadhana but with a slight change. I was able to find a sprouted ragi and whole mung bean porridge mix (for children) in the Indian store and tried this with that mix and it tasted great. Like morkali. Thanks for the recipe. I didn't do the soaking. I think I will try it the next time. Recently I too was able to find wholge mung bean flour here.

Anonymous said...

how to make this without lumps? i always get lumps when making ragi.

Sensible Vegetarian said...

Anonymous, get a good quality whisk and use it for stirring instead of a ladle and you will get no lumps at all. Hope this helps.

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Facebook Themes