RAGI KOOZH (FERMENTED FINGER MILLET AND RICE PORRIDGE)

Step 1

Add ragi flour and ¼ tsp salt to a bowl. Pour enough water to make it into a thin, loose batter. Mix it with your fingers as you add more water. Once you have the right consistency, mix it through again to break up any lumps. Cover and set aside in a warm spot overnight, about 8 hours.

Step 2

Rinse and wash the rice a few times until the water runs clear. Spread the rice out onto a fresh tea towel and dry it for ½ hour. Coarsely blend. You’re looking for granules the size of grape seeds.

Step 3

Tip the rice into a heavy-bottomed pot along with 2 cups of water. Cover and cook until the rice is cooked all the way through, almost mushy. (You may have leftover water in the pot even after the rice has been cooked. This is completely fine).

Step 4

Turn the heat down to the lowest setting. Stirring the rice constantly, pour the fermented ragi batter into the pot. Add 1 cup of water and stir. Add more water if it starts to clump up. Stir frequently. You want enough moisture so it doesn’t stick to the bottom.

Step 5

To test if it’s cooked, dab the ragi and rice mixture with your fingers. If it doesn't stick it’s cooked. If it does, continue cooking until it gets there. It took me about 15-20 minutes.

Step 6

Take it off the heat and let it cool to room temperature. Once cooled, roll into balls or refrigerate as is. Keeps well in the fridge for 5-6 days.

Step 7

To serve, break the balls apart with your fingers and add salt and buttermilk (or yogurt mixed with water). Alternatively, blend the balls in a blender with buttermilk or yogurt. Best served with kara kuzhambu and chopped shallots on the side.