1.Take ragi (finger millet) flour in a bowl.
2. Add half a glass of water and mix it well. Make sure there are no lumps left
out.
3. In another pan, boil the required amount of water; when the water starts
boiling, add the ragi slurry into it.
4. Bring it to a boil and continue cooking under a low flame by stirring
continuously.
5. Switch off the gas when it attains a thick consistency of porridge and let it cool
at room temperature.
6. Make a medium-sized ragi ball from the cooked porridge .
7. In another pot, take all the balls , add required amount of water into it, and let
it cool down in room temperature.
8. Now cover the same pot with a cover and let it ferment for 4-6 hours.
9. After fermentation, mix all the ragi balls in the water , add salt, chopped onion,
chopped curry leaves, chopped grennchilies , curd and coriander leaves.
10. Mix it properly , serve, and enjoy.
Note: -
1.To make it spicy you can add either finely chopped green chili or crushed
pepper
2. You can add roaseted jeera (cumin) powder and instead of curd u can use
few drops of lemon juice for more flavour.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
