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Ragi kali | How to make ragi kali in 15mins | Boiled finger Millet balls

Sangskitchen
Ragi kali or Kelvaragu Kali is a healthy breakfast or dinner food made with finger millet flour and served with sambar/chutney/curd. Learn to make easily in a non-stick pan.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, dinner
Cuisine South Indian
Servings 3
Calories 300 kcal

Ingredients
  

Ingredients:

  • 1 cup Ragi flour
  • 2 cups water (approx.)
  • + ¼ cup if needed
  • ½ tsp salt (optional)

Instructions
 

Recipe to make ragi kali:

  • Take the ragi flour in a mixing bowl with half a cup of water and mix it without any lumps.
  • In a deep non-stick pan/kadai, heat the remaining water with some salt.
  • Let the water come to full boiling.
  • Reduce the heat of the stove.
  • Now add the ragi water mix gradually into the hot boiling water and start stirring.
  • Don't wait even for a second without stirring and mixing.
  • In a few minutes, the ragi flour will start cooking and tends to make lumps.
  • Hence stir the boiling ragi flour continuously using a wooden ladle quickly.
  • Scrap and stir without break and in five to ten minutes ragi becomes thicker in texture.
  • In ten minutes, the kali reaches the final stage and there wouldn't be any lumps.
  • Continue to stir with a ladle and at one stage, the ragi kali come to shape and leaves the pan.
  • The Kali looks glassy by this time.
  • If you want firmer mudde, continue to cook for five more minutes.
  • Switch off at this stage and in a few minutes, it becomes firmer.
  • Serve hot with Tomato gravy or chicken curry or peanut chutney.

Notes

Tips: 1) You can soak the leftover Kali in some water and use as koozh the next day. Ragi koozh is equally healthy and tasty. 2) Always try to use a non-stick pan to make ragi kali in this method which saves time and effort. 3) In case if you end up with large lumps, do not panic. Just pour half a cup of super hot boiling water and stir again vigorously to break the lumps. 4) If the ragi flour is not cooked properly, it may cause indigestion to some people. So cook the ragi completely for at least ten minutes until the soft and glassy texture arrives. 5) The traditional Kali won't have salt in it. And you can omit salt if you prefer it plain.

Nutrition

Calories: 300kcal
Keyword Boiled finger millet balls, How to make ragi kali in 15mins, How to make Ragi mudde easily at home, Kelvaragu kali, Ragi kali, Ragi kazhi
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