Finger Millets Kichidi | Ragi Dalia | Healthy Recipe | Best Millet Kichidi recipe | How to make Ragi Dalia
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Finger Millets Kichidi | Ragi Dalia | Healthy Recipe | Best Millet Kichidi recipe | How to make Ragi Sama- "Ragi Daliya" is just the recipe if you are looking for a healthy dish that appeals to and suits everyone, from children to the elderly.
This Finger Millets Kichidi is a healthy recipe and can be fed even to a six-month-old infant and an older adult of 80. It is a tasty and nutritious recipe and can be eaten for lunch or dinner or in lunch boxes.
It is an excellent food for those who want to lose weight, those who suffer from Calcium deficiency, growing children and those who have chronic conditions such as Diabetes and Hypertension. Eat this for a month and see the difference yourself. And this Porridge is healthy, and light and one does not feel too full or drowsy at all after eating this.
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Tips
• It is better to use sprouted Finger Millets Flour than normal Finger Millets Flour.
• Instead of Little Millet, you can use Jowar, Foxtail millet, Wheat Semolina or any other grains.
• The Little Millet Rice has to be soaked for 2-3 hours without fail. Only then it gets properly cooked. If you are using Foxtail or some other Millets, they need to be soaked for 3-4 hours at least or preferably even overnight.
• Use Whole Red Gram than Split Gram, and it tastes even better.
• You can make more spice powder at one go and store it.
Finger Millets Kichidi | Ragi Dalia | Healthy Recipe | Best Millet Kichidi recipe | How to make Ragi Dalia - Recipe Video
Finger Millets Kichidi | Ragi Dalia | Healthy Recipe | Best Millet Kichidi recipe | How to make Ragi Dalia
Prep Time 5 mins- Soaking Time 4 hrs
- Cook Time 30 mins
- Total Time 4 hrs 35 mins
Servings 4
Ingredients
- 3 tbsps Finger Millets Flour
- 3 tbsps Groundnuts
- 3 tbsps Little Millet/Foxtail Rice (soaked for two hours)
- 3 tbsps Red Gram
- 1/2 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 1 Sprig Curry leaves
- 4 - 5 Garlic
- 1 Green Chillies chopped
- 1/2 Bunch Amaranth leaves
- 400 ml Water
- 1 tsp Ghee
- Himalayan Rock Salt – To taste
Instructions
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Mix the Finger Millets flour with 100ml Water, ensuring there are no lumps and set it aside.
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Add Groundnuts, Red Gram, Cumin Seeds, Coriander Seeds, Curry leaves and Garlic one by one, roast on a low flame, and set aside until cool.
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Once it is cool, grind it to a coarse powder in the mixie,
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Boil 300 ml Water for the Porridge and add Cumin Seeds and the Little Millet Rice, soaked for two hours, chopped Green Chilies and chopped Amaranth leaves and let it cool on a low flame for 3-4 minutes.
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Then add the Finger Millet dough and cover and cook until it comes together.
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Once it thickens, add the Groundnut Powder and Rock Salt to taste, mix well and cover and cook for 3-4 minutes on a low flame
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Add 1 tsp of Cow Ghee and 1/2 a Lemon juice and mix well and serve hot.
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This Porridge is delicious even without any accompaniment. But tastes excellent with Curds or Raita.
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