Ragi Coconut Breakfast Bowl


Yes, I am back with yet another Ragi aka Finger millet recipe. There are so many things you can make with Ragi that I am still not done writing down with the list of recipes I could come up with Ragi as the core ingredient. This time I am here with a recipe which is a slightly modified version of the traditional baby food that is widely used in South India. Please don’t underestimate it by thinking it’s just for babies.


As I have mentioned before, Ragi is a powerhouse of nutrients and one of the best grains to include in your diet. This fiber rich and easy- to- whip up bowl of complex carbs is a perfectly delicious option for all the health freaks out there. Well, not necessarily health freaks even I love Ragi porridge it’s yum especially with the addition of coconut and nuts.




Whole Milk – 1 cup

Water – ¼ cup

Ragi Flour – 1tbsp

Coconut Sugar/ Jaggery- 1 ½ tbsp.

Freshly grated coconut – 1 tbsp

Crushed nuts of choice – 1 tbsp


  • In a saucepan combine milk, water, coconut sugar and ragi flour with a whisk without any lumps.
  • On a medium flame bring this mixture to a boil stirring continuously with the whisk.
  • Once it comes to a boil reduce the flame and let it simmer till it thickens slightly.
  • Switch off the flame and add the grated coconut and crushed nuts and mix it well with the whisk.
  • Pour the porridge into a serving bowl immediately and enjoy.


  • Continuous stirring is essential for this porridge preparation as ragi thickens up very fast and could get lumpy.
  • Don’t let the porridge thicken up so much as it gives a pudding consistency as soon as it cools down even slightly.
  • You can use any sweetener of your choice but coconut sugar/jaggery gives a distinctive flavour.
  • I prefer to use whole milk because I like wholesome food but you can use skimmed or low fat.
  • As shown in the above pictures Pomegranate doesn’t really go with Ragi porridge. I used it only for the photography purpose to add some color to it.



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