Sprouted Ragi Kanji: A Traditional South Indian Breakfast Porridge

Ragi kanji is one of those dishes that quietly does everything right — light on the stomach, genuinely filling, and easy to make in under ten minutes with no advance prep beyond what's already in the mix.

Ingredients

• 3-4 tbsp SAFT Sprouted Ragi with Nuts Mix
• 1.5 cups water (adjust for desired thickness)
• 1/2 cup buttermilk or curd (for the savoury version), or milk and jaggery (for the sweet version)
• Salt and a pinch of roasted cumin powder (savoury), or jaggery/honey to taste (sweet)

Method — savoury version

1. Mix the ragi mix with a little water to form a smooth, lump-free paste.
2. Bring the remaining water to a boil, then add the paste while stirring continuously to avoid lumps.
3. Simmer for 5-7 minutes, stirring occasionally, until it thickens to a porridge consistency.
4. Let it cool slightly, then stir in buttermilk, salt, and roasted cumin powder before serving.

Method — sweet version

1. Follow the same cooking steps using milk instead of water.
2. Once cooked and slightly cooled, stir in jaggery or honey to taste.

Why sprouted ragi specifically: sprouting the grain before drying and grinding makes the nutrients more bioavailable and easier to digest compared to plain ragi flour — part of why this has traditionally been a first food for both children and the elderly in South Indian households.

Shop SAFT Sprouted Ragi with Nuts Mix.