Apr 16, 2018 41 Comments

Teezan|Finger Millet Porridge| Ragi Porridge

Name: Teezan|Finger Millet Porridge| Ragi Porridge
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1/2 cup ragi/finger millet flour; 1 cup Water; 1 cup Coconut milk; 1/4 tsp Salt (or to taste); 1 elichi/cardamom powdered; 1/4 cup Jaggery; 2 tbsp slivered almonds

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Last Updated on 11 months ago

Ragi Porridge is a delicious porridge made from finger millets. Finger Millets Porridge is also called Teezan and is a healthy breakfast option.

Teezan

Nachani is rich in iron and calcium and is an important part of the diet of a lactating mother and is just as important for toddlers. Nourishing and filling Teezan or Tizann can be eaten warm or chilled, as a breakfast or a snack.

Let me tell you quite frankly Ragi or Nachani was not 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 frankly because it is easy to make now it is comfort food.

In Karnataka, we make Ragi Mudde, Ragi rotti but it is now I see dosas, idlis, pancakes, cookies, cakes. So I can see ways and means that I can sneak it in my family’s diet (read Husband’s diet) as he is now a confirmed diabetic. Stick with me and you will see a variety coming up but till ten enjoy Satv and cupcakes.

Finger Millet Porridge is traditionally made by blending the soaked nachne and coconut milk in Goa. You can do it soak the ragi overnight then drain and grind it together with fresh coconut. Strain and then follow the method below.

Or you can take a shortcut and make it with the ragi flour available in the market. You can use palm jaggery but since I never keep it in stock I used plain jaggery.

Either way, enjoy a tasty breakfast I made this as I ran out of dosa batter and I needed my breakfast fast.

Finger Millet Porridge

Teezan|Finger Millet Porridge| Ragi Porridge

Serves: 2
Preparation Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

1/2 cup ragi/finger millet flour
1 cup water
1 cup coconut milk
1/4 tsp salt, or to taste
1 elichi/cardamom powdered (optional)
1/4 cup jaggery
2 tbsp slivered almonds

Method:

In a heavy-bottomed vessel, add the ragi flour, jaggery and water. Set aside for some time until the jaggery dissolves.
Whisk well it needs to mix well so there are no lumps.
Next, add the coconut milk and salt. Mix well.
Check the sweetness add more jaggery if you feel the need.
On low flame, start cooking the mixture stirring continuously until it thickens.
Add the cardamom powder stir well.
Remove the pot from heat transfer to individual serving bowls.
Top with nuts and serve warm.

Notes:

Do not stop stirring once you place the pan on heat. The porridge will turn lumpy. If that happens, simply use a whisk and beat the porridge until smooth.
In case you are serving a diabetic avoid the jaggery or reduce it.

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