Ragi Porridge

Ragi flour is whisked into cold water before it ever meets the heat — that one step is what keeps the porridge lump-free as it thickens into a smooth, earthy puree.

Ingredients

• 2 tbsp ragi flour
• ¾ cup water

Instructions

1. 1Whisk 2 tbsp ragi flour into ¼ cup cold water in a bowl until you have a thin, smooth slurry with no dry pockets.
2. 2Bring the remaining ½ cup water to the boil in a small pan, then turn the heat to its lowest setting.
3. 3Pour in the slurry in a steady stream while stirring constantly with a whisk or fork.
4. 4Cook for 5–7 minutes, stirring the whole time, until the porridge darkens, thickens and no longer smells of raw flour.
5. 5Thin with warm water to a smooth, pourable puree and cool to lukewarm before serving.

Tip. If lumps do form, pass the porridge through a sieve while it is still hot and loose.