Ragi Kali and Koozh

  

Ingredients: 

Ragi flour - 1 cup

water - 2-1/2 cup

Salt as you need


Method:
 

In a thick bottomed vessel boil water.   

At sim flame add salt and the ragi flour to the boiling water little by little.

Stir continuously to avoid the lump forming.

 
The kali comes in thick consistency stir well,

close with a lid and allow 10 minutes to cook.

Wet your hand and dip your finger in the kali, it 'll not stick.

This is the final stage. kali is ready.

Use kuli karandi to take kali, so that you'll get the shape in the image.  

You can serve with any sambar or chutney

Koozh: 

After kali comes to the room temperature put into water for 6 to 8 hours.

It'll become a little sour taste. Dissolve it in curd or buttermilk as you wish . 

Add salt and  drink . Very good breakfast in south India. 

Iron rich, low calorie, fibre content, cholesterol free , good filling.

Use small onion (raw) as side dish to this koozh is an added advantage

to develop your immunity system. I'm sure , You feel fresh...