Salted Ragi Kanji

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  • Prep Time: 
  • Cook Time: 20
  • Ready in: 25
  • Yield: 4 drinks


  • 2cup Ragi Flour
  • 3cups Water
  • Himalayan salt to taste
  • 2cups Buttermilk

For Tempering

  • 2 tsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Hing
  • 5-6 Curry Leaves Chopped
  • 1 Green Chilli Chopped



  1. Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned.
  2. Mix ragi flour and water in a pan.
  3. Mix well using a whisk to make a smooth mixture.
  4. Keep the pan on heat and cook the mixture until it thickens, approximately 3-4 minutes.
  5. Keep stirring continuously.
  6. Remove the pan from heat and cool the mixture.
  7. Add Himalayan salt and buttermilk and mix well.
  8. Add more water or buttermilk if the kanji is too thick for your liking.
  9. Heat oil in a pan.
  10. Once the oil is hot, add mustard seeds, hing, curry leaves and green chilli and let them crackle for a few seconds.
  11. Pour the tempering over the kanji.

Original Source: Whisk Affair.

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