RAGI KOOZH

The koozh of ragi is prepared out of ragi flour. Soak 1/2 kilo of ragi in water for more than 10 hours. After draining the water, wash 3 or 4 times the ragi with lots of water. Then drain the water completely. Prepare ragi sprouts either by using a sprout maker or tying the soaked ragi in a white cloth for 24 hours. Then dry the sprouted ragi on a white cloth for some hours. Then roast them in a dry pan for a few minutes. After it is cooled down, grind them to fine flour. Sieve it twice. This is the prepared flour to use for khoozh, adai, dosai etc.

Take a cup of water and warm it. Add 1 tsp of this ragi flour and mix well without any lumps. Place it on fire and allow it to simmer for a few minutes. You can drink it either by adding thick butter milk with salt or by adding milk with sugar.

NB:Even you can fry a little onion, cumin seeds and tomato in a tsp of oil and add this to the ragi khoozh with fresh curd. This will enhance the taste.