Ragi is a good source of protein, fibre, and minerals like iron and calcium, it is gluten-free and easy to digest. It can be a good alternative for people who are gluten intolerant. Adding mixed vegetables to the porridge increases the fibre, Vitamin and mineral content in the meal. You can have the above porridge alongside a protein source like Eggs/Sprouts/Curd preparations like Mix vegetable raita to enhance and balance the dish further.
- 30 g Ragi flour
- 2 cups of water
- 1/4 cup of mixed vegetables (such as carrots, peas, and beans)
- 1/4 teaspoon of salt
- 1/2 teaspoon of ghee or oil
- 1/4 teaspoon of jeera (cumin seeds)
- 1/4 teaspoon of hing (asafetida)
- In a pan, heat the ghee or oil and add the cumin seeds and hing. Once they start to crackle, add the mixed vegetables and sauté for 2-3 minutes.
- In a separate pot, bring the water to a boil.
- Slowly add the Ragi flour to the boiling water, stirring continuously to prevent lumps from forming.
- Once the mixture thickens, add the sautéed vegetables, and salt, and stir well.
- Cook for another 2-3 minutes or until the porridge reaches the desired consistency.
- Serve hot and garnish with freshly chopped coriander leaves (optional)
- Serving Size: 1
- Calories: 110
- Fat: 1
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
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