In a world of ever-evolving superfoods, sometimes the most powerful rituals are the simplest and the oldest. Case in point: ragi kanji, a humble, cooling drink rooted in South Indian kitchens, now finding
renewed relevance in modern wellness routines.
For Upasana Kamineni Konidela, this isn’t just a passing health trend but a daily commitment when it comes to her daughter, Klin Kaara Konidela.
Speaking about her daughter’s diet to Curly Tales, Upasana shared, “I make sure my daughter has ragi every day. Sadhguru told me, ‘Upasana, make sure that she has ragi in any form every day’. His daughter Radhe Jaggi told me, ‘Appa would make us kanji every day and I used to drink that kanji every day’…and look at how glamorous she is and healthy and fit. And I want the same for my daughter. She said, Just drink ragi kanji. Some things are non-negotiable.”
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Why Ragi Still Holds Its Ground
Often referred to as finger millet, ragi is nutritionally dense and remarkably versatile. It’s naturally rich in calcium, making it especially beneficial for growing children and bone health. Its iron content supports haemoglobin levels, while the high fibre aids digestion and satiety. What makes ragi kanji particularly appealing is its adaptability. Served cool with buttermilk, it becomes an ideal summer staple – hydrating, light, and easy on the stomach.
How To Make Ragi Kanji
Ingredients
- 2 tbsp ragi flour
- ¾ cup water (to make slurry)
- 2 cups water (for cooking)
- 1 cup curd
- 2–3 cups water (to thin the buttermilk)
- Salt, to taste
For tempering
- 1 tsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¾ tsp ginger, finely chopped
- 1–2 green chillies, finely chopped
- Curry leaves
Optional garnish
- 1 small onion, finely chopped
- 1 tbsp coriander leaves, chopped
Method
1. Prepare the slurry – In a bowl, whisk the ragi flour with ¾ cup water until smooth and lump-free.
2. Cook the ragi – Bring 2 cups of water to a boil in a pan. Lower the heat and slowly add the ragi mixture, stirring continuously to avoid lumps. Cook for a few minutes until it thickens and turns glossy.
3. Cool the base – Take the cooked ragi off the heat and let it cool slightly for 4–5 minutes.
4. Make the buttermilk mix – In a separate bowl, whisk together curd and 2–3 cups water to create a light buttermilk consistency.
5. Combine – Add the cooled ragi mixture into the buttermilk. Season with salt and whisk well until smooth.
6. Prepare the tempering – Heat ghee in a small pan. Add mustard seeds and let them splutter, then add cumin seeds, ginger, green chillies, and curry leaves. Sauté briefly until aromatic.
7. Finish and serve – Pour the tempering over the ragi kanji and mix well. Top with chopped onions and coriander if using. Serve chilled or at room temperature for a refreshing, nourishing drink.
