Ragi Oats Poridge
Ragi (Finger millet, Nachni, Eleusine coracana) is a gluten free grain known for its high calcium content when compared to other grains. Ragi also has a good amount of few key amino acids. In south India we make various dishes with ragi like sweet ragi malt, salty ragi malt, ragi mudda, ragi roti, …. I got excited with the idea of including ragi and oats in breakfast from archana’s kitchen and came out with my flavour. As always I added my favorite ingredients fruits, nuts, seeds and wheat germ. What a nice way to start your day with this healthy warm breakfast.
- Ragi flour – ¼ cup
- Steel cut oats – ¼ cup ( Can use rolled oats)
- Wheat germ – 2 tbsp
- Almond Milk – 2 cup ( Regular milk works fine too for non vegans)
- Water – ½ cup
- Fruits – 1 cup (Berries/Pears/Pomegranate)
- Banana – ½ ( I use banana as my sweetener but can be replaced with Honey or Jaggery)
- Chia seeds – 2 tbsp
- Almonds – 18 (Soaked overnight)
- Cardamom powder – ¼ tsp
- In a bowl of water mix ragi flour and oats.
- Heat a vessel on medium – high and bring the almond milk (or your regular milk for non vegans) to boil.
- When the milk is boiling, reduce to low heat and add ragi and oats mixture to milk.
- Cook until oats are soft and the water is absorbed. Switch off the heat and wait until it becomes warm(You can prepare until this step on previous night. Just add fruits, nuts and seeds before serving).
- Add fruits, almonds, chia seeds and banana or sweetener of your choice.
- Serve warm and enjoy.
Check ragi nutritional facts here