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Ragi Koozh Recipe – Keppai Koozh or Aadi Koozh Recipe

Ragi Koozh using Ragi maavu (Finger millet flour) and Varagu Arisi (Kodo Millet) using Pressure Cooker method.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine South Indian
Servings 4


  • Ragi Flour – 1 cup
  • Varagu Arisi or Kodo Millet - 1/4 cup
  • Yogurt or Curd - 1/2 cup (approx.,)
  • Salt – to taste
  • Water – 5-1/2 cups


  • Mix Ragi flour in 3 cups water without any lumps in a vessel and let it rest over night.
  • The next morning the ragi batter would have turned sour.
  • Transfer the ragi batter mixture along with the water to a pressure cooker.
  • Add kodo millet (Varagu arisi), salt and 2 cups of water and mix well once again.
  • Pressure cook for 3 whistles over medium flame. Take off the stove and let the pressure release.
  • Open the cooker and using a masher (Maththu) mash all the contents well. Let it cool down completely.
  • Meanwhile, in another bowl, take the curd, add 1/2 cup water and whisk till its smooth.
  • Add the whisked curd to the koozh (porridge) and mix well without lumps either with your hand or using a whisk.
  • If its too thick, adjust the consistency by adding more buttermilk or water.
  • Ragi Koozh is ready.
  • Serve in tumblers with an assortment of side dishes like shallots (sambar onion), green chilies and mango pickle.


You can also mix the flour and make it right away in the morning and skip resting it over night in case you forgot to do so. But since the sourness which gives the flavor will be missing, make sure that the curd is sour to balance the flavors and taste.