Teezan is a delicious ragi porridge that Goans enjoy.
Nourishing and filling Teezan or Tizann can be eaten warm or chilled, as a breakfast or a snack.
This Finger Millets Porridge is gluten-free and traditionally vegan and dairy-free.
Also spelt as Tizann we use traditionally coconut milk, ragi and jaggery. the nachni as it is called is ground with coconut and the juice/milk is extracted. The taste of this method is of course unbeatable. In the course of our fast-paced life should we miss out on good healthy food because we have no time to make it?
The readymade ragi malt packet is what I use to make my go-to comfort food. Also in place of coconut milk, I use water and regular milk. It does taste good.
Now you can also avoid the jaggery cook the finger millet in water then add buttermilk and chilli too. Perfect for a hot summer afternoon.
Ragi or Nachani is rich in iron and calcium, make it a part of your diet. This is especially important for lactating mothers, toddlers young adults or elderly people.
You can always make Nachni cupcakes, idlis, dosa, mudde, satv.
Contents:
- Teezan and me
- Why MSK Finger Millet Porridge recipe
- How to make Tizaan Recipe
- For Your Questions
- Some Finger Millet Recipes to try
- Recipe card
- Pin for later
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Teezan and me
Frankly, Ragi or Nachani was never a regular part of my diet.
It is only now after my second child was born that I started consuming Ragi as Satv and Tizaan on a regular basis. Then again after my hysterectomy, I made it a part of my diet as it is rich in iron and calcium.
This recipe I posted this on 16, Apr 2018. But I have changed the treatment of the flour and modified the ingredients. Hence I am updating the recipe. Of course, I am changing the pictures and adding a video too.
Sharing it with my Blogging Marathon friends, something I am doing after ages and my Foodies_Redoing Old Posts.
Why MSK Finger Millet Porridge recipe
Make this recipe as
- Easy
- Comfort food
- Filling
- Healthy
- Gluten-free
- Can be made vegan and dairy-free
- Versatile
- Halve the recipe or double it easily
How to make Tizaan Recipe
These are the ingredients you will need. For quantities please check the recipe card.
Ingredients:
- Ragi /finger millet flour
- Water
- Milk
- Salt
- Jaggery
- Elichi /cardamom powdered (optional)
Method:
- What I did in the past was I cooked ragi flour, jaggery, coconut milk and water. This is a delicious Tizan there is no doubt about it.
- However now what I do is in a heavy-bottomed vessel, add ½ cup ragi flour and 1 water.
- Set aside for some time until the ragi settles down and the black skins float on top.
- Decant the water so most of the black skin will float away. Do this 2-3 times.
- This is an optional step for most but in Goa, it is believed that this skin is bad for health. We avoid it as far as possible for toddlers especially when being fed as weaning food.
- Next to the leftover ragi flour add 1 cup water, salt ( I did not add) and add powdered or grated jaggery. Set aside for the jaggery to melt if using lumps.
- Adjust the taste and add more jaggery if you want a sweeter tizaan.
- It is better to add less jaggery for you can always add more later. But reducing the sweetness is not possible unless you add more flour.
- Set the pan on the heat, I prefer to use gas. Start cooking on a low flame of the mixture and keep stirring continuously. The porridge cooks fast and will turn lumpy.
- Cook until it thickens and the mixture becomes glossy.
- Another test to check if tizann is cooked see if you can draw a line of the ladles back.
- Switch off the flame and add the cardamom powder (if using) stir well.
- Pour out to the waiting bowl.
- Next, add the milk (if using) and salt. Mix well.
Substitutes:
- Jaggery you can substitute with sugar.
- Coconut milk can be substituted with any plant-based milk. Like oats milk, almond milk etc. Cook the milk with the millet.
- In case you want to use dairy add the milk in the end else your tizaan will curdle.
- In case you are serving a diabetic avoid the jaggery or reduce it.
Variations:
- Like my family, if you want to avoid jaggery or sugar cook
- The nachani in water with salt and ground chilli. Finally, add buttermilk or just water and serve. This is called "ambli" and is generally consumed in summer.
- Or cook the ragi flour in water and salt. Serve with a pickle like a mango pickle, lemon pickle or carrot pickle.
Equipment:
You will need
- Thick pan
- Whisk
- Spoon
- Bowls/mugs
How to serve:
- Remove the pot from heat and transfer to individual serving bowls. Add milk if using and serve warm.
How to store:
- Tizaan does not store well. In case you need to store use air-tight containers in the fridge. But finish in a day.
- To store or carry make Satv but again this needs to be finished in a day or 2.
For Your Questions
Protips:
- Cook the finger millet on low heat. Keep stirring the mixture.
- If you plan to use readymade ragi flour check the use-by date. The flour gets bitter soon. Store your flour in the refrigerator.
- Regular dairy milk add it to the serving bowl. If using plant-based milk add to the jaggery and ragi mixture and cook it.
Frequently asked Questions:
-
Can I eat ragi at night?
Yes, you can. It will help you to sleep well.
-
Can I eat ragi every day? How will it help?
Yes, you can eat ragi every day. Being high in protein and low in fat it helps control weight and blood sugar.
Some Finger Millet Recipes to try
Summary
Nachni, ragi or finger millet is a healthy grain you can consume every day. This simple porridge takes hardly any time to make but keeps you full. Try it.
Recipe card
Teezan- Finger Millet Porridge Recipe
Equipment
- 1 Pan
- 1 whisk
- 1 Spoons and Ladles
- 2 Bowl
Ingredients
- ½ cup ragi/finger millet flour
- 2 cup Water
- ¼ cup Jaggery
- ¼ teaspoon Salt or to taste
- ¼ cup Milk
- 1 elichi/cardamom powdered optional
Instructions
- In a heavy-bottomed vessel, add ½ cup ragi flour and 1 water.
- Whisk well it needs to mix well so there are no lumps.
- Set aside for some time until the ragi settles down and the black skins float on top. Decant the water so most of the black skin will float away. Do this 2-3 times.
- Next to the leftover ragi flour add 1 cup water, salt to taste and add powdered or grated jaggery. Set aside for the jaggery to melt if using lumps.
- Check the sweetness add more jaggery if you feel the need.
- On low flame, start cooking the mixture. keep stirring continuously. The porridge cooks fast and will turn lumpy.
- Another test to check if tizann is cooked see if you can draw a line of the ladles back.
- Switch off the flame and add the cardamom powder (if using) stir well. Next, add the milk and mix well.
Video
Notes
Protips:
- Cook the finger millet on low heat. Keep stirring the mixture.
- If you plan to use readymade ragi flour check the use-by date. The flour gets bitter soon. Store your flour in the refrigerator.
- Regular dairy milk add it to the serving bowl. If using plant-based milk add to the jaggery and ragi mixture and cook it.
Frequently asked Questions:
- Can I eat ragi at night?
- Can I eat ragi every day? How will it help?
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Pin for later
Shobha Keshwani says
Healthy porridge for breakfast. I love different kinds of porridge.
ArchanaPotdar says
😀
Sujata Roy says
Ragi porridge is a super healthy dessert. And you made it with jaggery. Awesome share. Loved the lovely ragi colour of porridge.
ArchanaPotdar says
Thanks, Sujata.
Seema Doraiswamy Sriram says
This is a very filling one.
My mom taught me a trick as i used yo skip my breakfast often on my way to work. She used to cook the soaked ground ragi enough for a week in a small container and leave it in the fridge. i take two spoons of it, stir it in warm milk... and done.
thanks for bringing back those memories
ArchanaPotdar says
😀 Mums do care about us a lot! This sounds yummy.
Aruna says
I make this with milk or buttermilk. Will try it with coconut milk. Must be simply yum. 🙂
ArchanaPotdar says
Buttermilk! Now, this I must try.Thanks!
Freda @ Aromatic essence says
Looks great, Just the way I make mine.
ArchanaPotdar says
Freda, are you a Goan? Then this is just like how Goans make.:D
Jolly says
Heard many times about ragi, that it’s healthy and good for kids too but never used always thought about the taste first ???? after seeing your post my views are changed, this looks absolutely delicious..love the colour..can we substitute the coconut milk to normal milk.
ArchanaPotdar says
Yes, Jolly, you can substitute coconut milk with milk.
Vanitha Bhat says
Lovely and healthy dish!! It looks so luscious, I could have some for dessert too 🙂 🙂
ArchanaPotdar says
Yes, you can it is made to pudding consistency and had as satav.
Maria says
Sounds like a heartwarming, wholesome and delicious breakfast - a feel-good food! ???? I've never made porridge with coconut milk but since I love it in everything else, I know I'll love this one too.
ArchanaPotdar says
You can add milk instead tastes just as delicious.
Vidya Narayan says
The best drink ever and especially during summers, this is a must have to cool the body and guard against diseases. Excellent share and a great way to encourage people esp youngsters to have this wonder porridge.
ArchanaPotdar says
True Vidya but get my youngster or oldster to try it they run a mile. I am like (rolling eyes)
Padma Veeranki says
Porridge looks so delicious...love the addition of coconut milk and jaggery...totally my kind of combination...Yummy share!!
ArchanaPotdar says
😀 Thanks
Jagruti says
Ragi flour is full of minerals and love it's dishes, although I haven't made many dishes using this flour. Loving your porridge, sound delicious.
ArchanaPotdar says
It's simple yet delicious try it Jagruti.
Sasmita says
Really this is such a simple as well as nourishing and healthy breakfast option 🙂
ArchanaPotdar says
😀
Ritu Tangri says
Recently I have incorporated millets in my diet so always on a look for millet recipes. This is one such easy breakfast dish.Will try it.
ArchanaPotdar says
Thanks Ritu please let me know how you like it.
Avin says
I used to make this for my son. Its actually very heathy. Lovely share????
ArchanaPotdar says
True Avin it is healthy.
sapna says
One of my friend used to give thinporridge to her toddler. I shall give this healthy porridge a try soon for the nutritious benefits.
ArchanaPotdar says
Please try Sapana.
Lathiya says
I love Ragi porridge and make often but never thought of adding coconut milk..I wonder why? Thank you for sharing this
ArchanaPotdar says
Thanks, Lathiya.
Jyoti Babel says
I make something for my 2 year old. Nutritious it is
ArchanaPotdar says
He will have a strong and healthy life ahead of him thanks to Ragi.
PreethiCuisine says
I love Millets. This finger millet porridge looks so delish. It is so filling and perfect for a healthy breakfast too. Fantastic share.
ArchanaPotdar says
Thanks Preethi.
PreethiCuisine says
I love Millets. This finger millet porridge is perfect for a healthy breakfast . It is filling too. Fantastic share!!
ArchanaPotdar says
Thanks dear.
Jayashree says
This bowl is full of goodness and apt for the summer season. I think i need to start using this millet.
ArchanaPotdar says
Do use it Jayashree. It makes a person energetic.
Shobha Keshwani says
Very healthy porridge indeed. I like the addition of coconut milk which makes it lighter and tastier.
ArchanaPotdar says
Thanks.
Mayuri Patel says
Ragi porridge is such a healthy meal to enjoy and your recipe with coconut milk sounds delicious. Adding salt is a good idea as it balances the sweetness from the jaggery. I usually make with dairy milk or water. Did you know that its a staple breakfast in Kenya and its called uji.
ArchanaPotdar says
I think most of the migrants must have carried the recipes. There are a lot of Goan in Kenya it is possible.
Jayashree T.Rao says
Ragi porridge is healthy and tasty. Liked the addition of coconut milk to it, sounds so flavoursome. I too love using ragi in my kitchen.
ArchanaPotdar says
Thanks, Jayashree.
NARMADHA says
Such a healthy, nutritious and fulfilling breakfast recipe. we use buttermilk and some cooked rice and call it as ragi koozh. Coconut milk surely elevate the taste of this porridge.
ArchanaPotdar says
😀
Chef Mireille says
I love the color and what a healthy porridge. Definitely need to try this
ArchanaPotdar says
Thanks, Mir.
Vaishali says
I haven’t really worked with Ragi , except when Moh was small . The recipe sounds simple and worth a try for all the goodness it has.
I will keep all your points in mind while trying it. Thanks for sharing .
ArchanaPotdar says
😀 thanks, Vaishali. Wish you luck.
Renu says
Such a simple and healthy drink that can be made so quickly. I love to make this for my dinner at times.
ArchanaPotdar says
😀
Priya vj says
Delicious Ragi Kanji (porridge) . Especially in summer Ragi is very cooling and keeps the body temperature under control . I liked the name Teezan ... at first I thought it is some south Asian recipe 🙂
ArchanaPotdar says
Konkani in Goa has a lot of words from Portuguese Teezan is one of them.
Kalyani says
teezan looks and sounds like ragi ganji that amma used to make and I used to run away from 🙂 but she makes one wiser I guess and we reach for these healthy drinks now
ArchanaPotdar says
😀
Srividhya Gopalakrishnan says
Ragi flour is such a versatile ingredient and this porridge is a staple in our household too. We make both savory and sweet version. Love this version of yours with jaggery.
ArchanaPotdar says
Thanks, Vidhya.
Priya Srinivasan says
Wow archana, can imagine the flavor and taste when made with coconut milk, we are used to salted porridge while growing up, its a definite summer food! Such a simple food, but loads of nutrition!!!
ArchanaPotdar says
😀 Thanks, Priya.
Radha says
This is a delicious and healthy porridge. I make it coconut milk too and we love with any type of milk. I can never say no to this.