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Ragi Khichu

VIEWS 2057

Energy (kcal) - 117

Protein (g) - 3.8

Carbohydrate (g) - 21.7

Fat (g) - 1.7

Khyati's Health-O-Meter Says:

Ragi is a whole grain that is gluten-free and a staple of South India. It is a very good source of calcium, helps in controlling diabetes and helps battling anaemia. The high amount of dietary fibre in Ragi makes it a super food for weight loss.

  • Ragi/nachni (red millet) flour - 4-5 tbsp 
  • Curds - 4-5 tbsp 
  • Cumin seeds - 1/4 tsp 
  • Grated ginger - 1/4 tsp
  • Hing (asafoetida) - 1/5 tsp 
  • Pinch of chilli powder
  • Chopped coriander - 1/4 tsp
  • Ghee - 1/2 tsp 
  • Salt to taste
Step 1 Heat a tadka pan and add ghee. Add cumin seeds and when they splutter add grated ginger and hing and then turn off the heat. (If you are making this khichu for smaller babies, use jeera powder instead of cumin seeds. Also, use less or no ginger.) Step 2 Take a pan, add curds and 3 cups of water, and then beat curds or churn it properly to ensure that there are no lumps in the mixture. Step 3 Keep the curds mixture on the stove and heat it on a medium flame for 3-4 minutes while stirring it continuously. Step 4 Meanwhile, take a bowl, add ragi flour, salt, chilli powder and 4-5 tbsp of water, and mix it properly to ensure there are no lumps formed in the mixture. (Again if you are making this for smaller babies, use less or no chilli powder.) Step 5 Add ragi mixture to the pan and start stirring. Step 6 Add tadka and keep stirring till the khichu reaches desired consistency. This should take about 5 minutes. You need to ensure that the ragi flour gets cooked properly. Step 7 Add coriander, mix it well, and then turn off the heat. 


10 FEB 2018
VIEWS 2057


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