Ragi kanji/porridge is healthy, filling, and a wholesome south Indian meal. It tastes best when served chill and can be consumed along with mor milagai(curd chili)/sundaikkai vathal(fried turkey berry), a typical village style side dish.
In a pan dilute ragi flour in water by whisking it continuously
Switch on the stove and start cooking the diluted ragi flour mixture
Stir continuously with the help of a whisk which helps to avoid forming lumps
After 8 to 10 minutes the mixture starts to thicken and turns glossy
At this stage switch off the stove and remove the ragi mixture
Allow it to cool
Now add 1 cup of yogurt drink, 2 tbsp of curd, and salt to the cooked ragi mixture and dilute it to thin batter consistency, add water if required
Keep a pan on the stove, add oil and allow it to heat in medium heat and then add mustard seeds, cumin seeds, curry leaves, and onion and saute until the onions turn soft
Remove the pan from the stove and pour the tempered mix into ragi kanji and combine everything well
Now the healthy ragi kanji is ready to be served
To Serve
Serve it cold with curd chili, fried turkey berry, or just as it is