Fermented RagiKoozh (KeppaiKoozh/Millet Porridge)


I have to thank my helper lady for this wonderful recipe. She is from a village where hard labour used to be the order of the day and she was literally brought up on food like this. Even now, after moving to a city, she is very fond of this koozh and can survive on this for days together. She says this koozh is what keeps her going. I cannot but mention that she is a highly active, hard working woman even at the age of 65. This sums up how nutritious this koozh is.

Ok, what is fermentation?

When you ask this question to Google, it throws up a million answers. Here I have tried to simplify it for you. Fermentation is a process where molecules in food (such as sugar and carbohydrates) are broken down into carbon di oxide and other organic acids under anaerobic (absence of free oxygen) conditions. Fermentation can be called as a process where bacteria and yeast pre-digest your food, making it easy on your digestive system and also making the nutrition more readily available for your body to absorb. If you’re still trying to understand what fermentation is all about, it’s time to think of some examples of fermented food. Very common ones include curd (dahi), most pickles (not the store-bought variety), and idli-dosa batter (what do you think is happening when the batter rises – fermentation!).

Fermentation is a simple process which can be done by anyone, anywhere. In this case, to ferment for porridge, you just need a clean container with lid, and of course a bit of patience.:)


Keppai/ Ragi (Finger Millet) flour – 1 cup

Water –3 cups to cook porridge and 3/4 cup to make a runny paste

Salt – to taste

Cooked rice – a few spoons (optional)

Onions and green chilies – optional


Mix ragi with just enough water to make a runny paste and keep it closed for 12 – 24 hours for fermentation. After 12 – 24 hours, boil 3 cups of water separately and add the ragi paste, cooked rice(if using) and salt. Stir and cook until the ragi becomes soft and turns into a homogenous, thick mixture. The porridge thickens further on cooling. Now, this mixture is ready to consume immediately. You can also let it cool and keep it closed for 2- 3 days to facilitate further fermentation. To consume, take a portion of the mixture, add enough water or buttermilk to dilute to the consistency you need. You can also add chopped onions and green chilies.

*Cooked rice is traditionally added for texture. I too like the texture of this porridge with added cooked rice. Let me know how you like it.

Fermented porridges are quite common all across the globe. Each place has its own local ingredients (mostly grains) fermented and made into porridge. They offer many nutritional benefits and are also filling. The porridges are mostly made by soaking whole grains (broken/milled into flour) for up to 36 hours. This facilitates 1st level fermentation and then it is cooked.  After cooking, the porridge is stored for fermentation up to 36 hours. Porridges are generally good for health and fermenting adds to the nutrition as well as makes it easily digestible. So, here are some fermented porridges from around the world:

Uji – A Kenyan fermented porridge using corn meal

Kishk – A fermented Arab dish made from wheat and milk

Nuruk – Made from whole wheat, rice or barley in Korea. It is used as a fermentation starter.

Koji – A Japanese fermented porridge made from glutinous rice, wheat and sometimes soybean to produce the starter culture which is used to ferment various other food products.

Fermented Oatmeal – Popular in Ireland and other countries where oatmeal is grown locally.

And our own ragi koozh.

Here are some links you can follow to know more about fermentation and fermented porridges:






Know Your Ingredient

Ragi (Finger Millet)

Ragi is a whole grain which is gluten free. It is widely used,and even considered a staple in some parts of south India. It is rich in fiber and packed with calcium, vitamin D and amino acids. It helps in controlling diabetes. It is a rich source of iron, making it a great food for those with anemia.

Type Grain
Form Flour
How to Buy If you are buying the grain,look for fresh, moisture free, insect free grain.

If you are buying the flour,check the date of packaging and buy the freshest pack.

Storage The flour can be stored for 3-4 months at normal temperature and if you are looking to store it for a longer period, you can freeze it.


Ragi Pancakes

Hi! I’m back with a kid-friendly recipe.

Breakfast is always trouble around here with the kids. They don’t like idli, pongal,or any of the other regular breakfast items in a typical South Indian menu. I would always be in a fix when I wake up without having planned for the day’s first meal. So, when I thought I will try something new from the dosa variety, I discovered Ragi Pancakes. And! Here is a secret! Because of the colour, my little one calls this choco pancake… and hence, I consider myself to be the winner in this breakfast war, having given them a healthy, yet tasty dish.

I tweaked the basic eggless pancake recipe and added jaggery as a healthy alternative for sugar… and here comes the recipe.


Ragi flour – 1/2 cup

Wheat flour -1/4 cup

Milk – as needed

Jaggerysyrup (jaggery, dissolved in water) – 1/2 cup (increase if you or your brats have a sweet tooth)

Baking soda – a pinch

Cardamom (powdered) – a pinch (can be substituted with flavourings of your choice)


Add jaggerysyrup, milk and flavouring of your choice to ragi and wheat flour and make a thick batter of pouring consistency. Add a pinch of baking soda and give it a gentle mix. Pour the mixture on to a hot pan and let it take the shape of a circle (no need to spread the batter). Add a little butter if you are in for indulgence, or a bit of your favourite fat will do. Once cooked, flip the pancake to cook theother side. The pancakes turn to a nice deep brown and give a chocolaty effect.

I’ve added home-made whipped cream to make it more interesting.

 pancake with cream

Know Your Ingredient

Ragi (nachni, kezhvaragu, bhakri)


Ragi is a finger millet, which is high in protein and minerals (in comparison to all other cereals and millets). Being a good source of protein, it is perfect for vegetarians.

Ragi has high amounts of calcium and potassium. It is a great source of iron, making it beneficial for people with low haemoglobin levels. Low in fat and gluten free, ragi is easy to digest. It is therefore given as first food to babies in the form of ragi porridge.

Ragi possesses anti-diabetic, antioxidant and antimicrobial properties.

Ragi and its flour

ragi with flour

Type Millet
Form Powdered
How to Buy If you are planning to buy whole Ragi, check if the packet is free from stones, dust and other impurities; If you buy whole millets, check for impurities
Process Remove impurities and clean with water and dry in sunlight for a day or till it gets completely dried.Make a fine powder by grinding it in a mixer or a mill.
How to cook Ragi flour can be cooked as porridge by adding it to water. Follow the procedure as in any porridge recipe.