Ragi Kanji | Finger millet porridge – Sweet and Salted – Healthy breakfast recipe

Ragi or finger millet is a super food with lot of health benefits which we should consider in our diet very frequently. There are a lot of ways you can include it in our diet without compromising on taste. If you are skipping breakfast in the name of diet, then you should add ragi in the breakfast list. Rich in fibre, it will help you get rid of body toxins.

 Delicious and nutritious breakfast. It’s quick, healthy and gluten free.

 Let’s see how to make easy healthy breakfast Ragi Kanji / Finger millet porridge 

  • Prep Time: less than 10 mins
  • Cook Time: 10 – 15 mins
  • Serves: 2 -4

Ingredients needed:

  • Ragi flour / Finger millet flour – 1 cup
  • Jaggery (or sugar) – as needed
  • Milk – 3/4 cup
  • Butter milk – 1 cup
  • Salt as needed
  • Cardamom – 1, powdered

To temper the salted porridge:

  • Oil – 1 tsp
  • Mustard – 1/2 tsp
  • Curry leaves -few
  • Green chili – 1
  • Asafetida – 2 pinches


  • Heat a pan and dry roast the ragi flour in medium flame, until it is hot to touch.
  • Add 2 to 2 1/2 cup of water, lower the flame completely and keep mixing for 4 to 5 minutes. Ragi flour should get cooked shiny and with no lumps
  • Divide the cooked ragi into two (one for sweet and other one for salt Kanji)

Sweet Kanji:

Mix Milk, sugar and elaichi/cardamom powder to half of the cooked ragi. You can adjust the milk as per the consistency and by heating it again.

Serve with little jaggery and nuts on top of it.


Salted Kanji:

Once the other half of kanji is cool, add salt as needed and add butter milk generously.

Temper it with the items given under “To temper the salted porridge”; mix well

Serve with small onions/shallots/Pearl onions.


Both the sweet and salted Ragi porridge/Kanji is ready now. What would you prefer? 🙂



  1. We can also make fresh kanji by soaking the ragi (finger millet) whole grain overnight and drain; Allow it to sprout and grind it in a mixie with water to a paste, filter it and make kanji
  2. I would recommend to dry roast the flour before we make kanji; especially when you are making for kids
  3. Adjust milk and butter milk as per the consistency you need.
  4. Sugar or jaggery or even dates can be used for sweetness
  5. We can also add chopped big onions in salted kanji while serve; Small onions tastes heavenly with it

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