ராகி களி – Ragi Kali

  • Ragi Flour – 1 &1/2
  • CupsCooked Rice – 1/2 cups
  • (Optional)Water – 3 & 1/4
  • cupsSalt – a pinch


  • In heavy bottom vessel add 3 and 1/4 cups of water. Then add cooked rice and salt. Bring it to boil on medium high heat.
  • Now keep a wooden spoon (Upside down) inside the vessel. Then add Ragi flour(Shouldn’t mix that flour).
  • Close with lid. Let it cook for 15 min (wooden spoon should be inside) in medium flame.
  • Then switch off the stove ,Continuously stir so no lumps are formed. Stirring is key (it will thicken which happens in about 2-3 minutes of stirring)
  • After 3-4 minutes of stirring,it should look thick and goopy but lump-free.
  • The mixture is thoroughly cooked and ready to be made into balls.
  • Take a flat plate, drop a little bit of goopy mixture. Sprinkle few drops of water over and around the mixture. Note: Keep a bowl with plenty of cold water handy.
  • Using clean and wet hands shape this goopy mixture(while its hot enough for the hands to handle) into round balls. The size of balls are depends.

* Eat it with keerai masiyal, keerai and dal or kadalai chutney.

* OR keep it into water , then next day you can eat with butter milk. I will post soon about kali kozhl.

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