### TranslatedIngredients: 2-1/2 cups Water,3 tablespoons Ragi Flour (Finger Millet/ Nagli),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),Salt - to taste,1/4 cup Curd (Dahi / Yogurt),1/4 teaspoon Cumin powder (Jeera) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Ragi Kanji, first heat 2 cups of water in a saucepan.Add the Ragi flour to the remaining 1/2 cup of water along with the cumin seeds, ajwain, hing and salt. Stir well to dissolve it completely till no lumps remain. Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that there are no lumps. Cook and stir for 1-2 minutes. After the ragi porridge is cooked add the curd into the ragi porridge and stir continuously. Simmer for about three minutes and turn off the heat. Transfer the Ragi Kanji  into a serving bowl and serve hot with a dollop of Ghee. Sprinkle some cumin powder if you like.Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack.
