Ragi Koozh / Kezhvaragu Koozh/ Finger Millet Porridge


My son, after his short stint with swimming lessons last year, stays away from swimming pools. He won’t even go near the pool at any cost.

It was not surprising that on a day out, my kid was on the trampoline. All.the.time.

He was there from morning 11 till evening 5, when it was time to return. All the other kids were in the pool, even two-year old ones.

He was jumping all day long, yet he didn’t seem tired. So unlike his home avatar, where he goes “I am so tired”, the minute I ask him to do some work.

Kids….and the less said about the dad, the better!

Anyway, after that hot day out, I decided that I will never venture out in summer for outings! Don’t know how long I will hold on to that, but if I do go out next time, I am going to make a batch of this koozhu(porridge) and go.

Ragi koozh is something new to me, it’s farmers’ food. It’s cooling and tasted so nice to me. The taste may not appeal initially to everyone, it’s almost like switching from white bread to whole wheat bread. But give it a try, chances are you won’t regret it.

Check out what other participants are doing for BM 27, a month-long marathon at the Blogging Marathon Page.

Ragi Koozh

Recipe Source: Gayathri’s Cook Spot

Serves: 5-6


  • Ragi Flour       :           1 cup
  • Cooked rice    :            1/2 cup
  • Salt
  • Water

To serve:

  • Buttermilk
  • Pearl onions
  • Pickle of your choice


  1. Mix ragi flour, cooked rice (I mashed it a bit with my hands) and salt to about half a cup water to get a thick batter of idli batter consistency. You might have to adjust the amount of water to get it right.
  2. Set aside and let it ferment for a minimum of four hours or preferably overnight.
  3.  The batter would have foamed up a little the next morning. Mix it. Measure out this batter. It was about 1.5 cups for me. Bring the same amount of water to a boil and add this batter to it.
  4. Stir now and then and stir continuously once it starts to thicken.
  5. Stir, stir, stir till it all comes together – for about 20-30 minutes. It was about 40 minutes for me, but I had help. So it wasnt my arms that was aching :D. The koozh shouldnt be sticky when you touch it.
  6. Take off the heat and let it rest for 4-5 hours, if possible.
  7. To serve : To make one cup of koozh, add 3/4th of the prepared koozh and fill the rest with buttermilk or water or a combination of both. Mix and add chopped pearl onions to it. Serve with any pickle of your choice.

Note: Instead of using cooked rice, you can use uncooked raw rice. You should wash and grind the rice and add it to the boiling water along with the ragi batter. You can refer here for the recipe and step by step pictures.

This needs to be cooked at least for a minimum of 20 minutes, apparently uncooked ragi might give you a stomach ache.

This is an age-old traditional recipe. I don’t know whether I got it correctly or not. I liked this koozh and would welcome suggestions/corrections if there are any!



20 thoughts on “Ragi Koozh / Kezhvaragu Koozh/ Finger Millet Porridge

  1. Lovely presentation . At home no ones wants ragi koozh:-(. I think it is an acquired taste which they refuse to acquire at any cost


  2. I agree, the kids energy levels are poles apart at home and outside!
    I prepare the koozl in a very simple way. This seems to be more filling. Going to give this a try soon…Beautifully presented Rajani.


  3. yes I am sure one has to acquire the taste for ragi…I saw ragi two yearrs back for the first time..and found the taste very very average..but one cant always think of taste..rt?..neat presentation.


  4. Ragi is certainly an acquired taste but I am trying to include it in my meals. I have never had a koohz before. This might be a start :)


  5. If I tell you what I have done you will think I am crazy! But will tell you anyway, I read your post went to the kitchen hunted for the ragi flour packet, came back re read your instructions and went back and mixed my ragi flour. Tomorrow my breakfast is this. Thanks:)


  6. i am also planning to go on low spice diet soon, these kind of recipes are definitely the one’s to watch out for…cant imagine someone being on trampoline for that long, what are the issues with swimming?


  7. I read about ragi koozh first on PJ’s blog. This manner of preparation is somewhat different from hers. I’ve been meaning to try it for soemtime now. Let’s see when i get there! Glad you made this though! I agree ragi is a taste that needs some getting used to. I used to hate the ragi-based kanji my MIL prepares. Now I can’t do without it!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s