Ingredients:

1. Ragi Flour: 1 cup (using Sprouted Ragi Flour is even better)

2. Water: 5 cups

3. Cooked Rice: 2 tbsp

4. Homemade Curd: ¾ cup

5. Salt: to taste

6. Onion: ½, finely chopped

7. Green Chilli: optional

Method:

• Mix the Ragi flour with 3 cups of water. Cover and let it ferment for 7-8 hours.

• In a pot, boil about 2 cups of water with a pinch of salt. Once it starts boiling, pour in the fermented Ragi mix and add the cooked rice. Stir continuously until it becomes thick and gelatinous.

• Check the texture by dipping a wet spoon into the porridge. If it comes out clean, your mixture is ready.

• Let the mixture cool. Once cooled, make small balls and soak them in drinking water. Ensure they are completely soaked.

• Allow these balls to ferment overnight.

• In the morning, mash 1 ball and whisk it with curd, water, salt, chopped onion, and green chillies (if using). Ragi Koozhu is ready. Serve it in a glass and garnish with chopped onion.

Notes:

• This recipe makes approximately 4 servings.