Ragi Porridge

We were delighted to get this recipe and video from Khiyali, a young millet and cooking enthusiast. A great reminder to engage young chefs in the kitchen. Thanks Khiyali!

Mix 1 part sprouted ragi flour with 2 parts water.

Heat on medium high, stirring continuously until thick.

Turn off stove, cover pot and leave for 10 minutes to cool and set  You can double the water if you want to have it as a drink.

Serving suggestions:

– eat plain!
– Top with chopped dates.
– Any chopped fruit such as banana, sapota, raisin, fig.
– almonds, walnuts, sunflower or pumpkin seeds
– milk, jaggery, honey, molasses
– yogurt and a pinch of salt