No. of servings: 3
Preparation time: 15 minutes
- Ragi flour – 200 grams
- Wheat flour – 200 grams
- Bhajra flour (pearl millet or kambu flour) – 200 grams
- Par boiled rice (pulungal arisi) – 100 grams
- Barley – 50 gram
- Tapiaco pearls (javvarisi or sago) – 50 grams
- Whole green moong bean – 200 grams
- Peanuts – 2 tbsp (with or without skin)
- Almonds – 1/4 cup
- Cashew nut – 5 to 6
- Dried ginger (sukku) – 1″ piece
- Cardamom – 15
- Chickpea or dry garbanzo beans – 2 tbsp
- Roasted chickpea (pottukadalai) – 2 tbsp
Method of Preparation: Dry roast peanuts, pottukadalai and chickpeas, cardamom separately. And then dry roast par boiled rice. Also dry roast moong bean, almonds and cashews separately until just before it changes color. Dry roast other flours one by one until a nice aroma starts spreading. Grind moong bean separately and all the other legumes, nuts and cardamom along separately until it becomes a coarse powder. Like wise pulse the rice a few times until coarse. Add everything together and grind it to a fine powder or a little coarsely. I grind it not too fine.
How to make Porridge or Kanji:
- Health mix powder – 2 tbsp
- Water – 2 cups
- Milk – 2 cups
- Sugar – 3 tsp (adjust to taste)
In 2 cups of water dissolve kanji powder. Over medium heat bring it to a boil. Keep stirring to avoid forming any lumps.
When it starts becoming thick add milk, mix well.
Bring it to a boil and turn off the heat. Do not let it become thick. Add sugar and mix well. Serve in tall glasses.