Ragi Koozh (Finger Millet Flour)

If you are in Tamil Nadu during summer, you might have noticed the road side vendors selling Koozh with colourful side dishes. Yes, as most of you know Ragi Koozh is a perfect cooling drink and its very good for the health. I know in many families they substitute koozh for the breakfast. The Koozh can be topped with pickle, sundai kai vatral, vadam, onion, etc.. Believe me.. it tastes divine.

Preparation and Yield:
Preparation time20 mins
Fermentation timeOvernight
Cooking Time40 mins
Recipe CategoryBreakfast
Recipe CuisineIndian

Ragi Koozh (Finger Millet Flour)
Ragi Koozh

Ragi Flour (Finger Millet Flour)1 Cup
Cooked Rice1/2 cup
SaltTo Taste
Butter Milk/Yogurt1/4 cup
Finely chopped onion / Shallots1/4 cup

Ragi Koozh (Finger Millet Flour)
Ragi Koozh (Finger Millet Flour)

Method :
The day before preparation (Dough preparation and Fermentation)

  • Mix Ragi Flour with cooked rice and salt. Add water to make idly batter consistency. Mix well so that there are no lumps.
  • Keep this mixture aside for 3-4 hours for Fermentation.
  • After 3-4 hours, heat the heavy bottomed pan. Measure the Ragi Mix and add same amount of water in the pan.
  • When the water starts boiling add the Ragi Mixture. Cook the mixture in the medium flame for about 15mins - 20 mins. Make sure that you stir continuously to avoid burning. In 15-20 mins it will become thick batter consistency.
  • Switch off the flame and close the pan. Keep it overnight for fermentation. It increases nutritional benefits and taste.

Next Day - Make a Koozh:
  • For 1 cup of Koozh, add 3/4 cup of dough (that you prepared yesterday and kept for fermentation) and add 1/4 up of butter milk/curd. If required add water.
  • Mix well.
  • Serve with Vathal / Vadaam / Pickle / chopped onion.

Note : Instead of adding the cooked rice, you can also add the raw rice in the boiling water before adding the ragi mix. When ragi is cooked, the rice will also be cooked.
Ragi Koozh (Finger Millet Flour)
Ragi Koozh (Finger Millet Flour)

Post a Comment

On the 2nd day, what should be added? You wrote, 1 cup koozh, 3/4 cup dough. What is the dough here? Please explain mami. Thanks for all the recipes. I follow your recipe & I love them.

You have to read it as : to make 1 cup of koozh, add 1/4 buttermilk to 3/4th of pre-prepared batter (dough)

I hope I'm right mami?

Dear Indira, Indhu, The dough is the one that you prepared the previous day and kept for fermentation. hope this clarifies. i also updated the post.

Aunty you have told about half cup of rice .but when should the rice be added ?

wow a healthy koozh and perfect for the summer season.

talanayar krishnasamyn

talanayar krishnasamyn

Absolutely fantastic. I have also started giving ragi kanji to my 5 month old son.

Meena Srinivasan

Hi Aunty,

Thank you for such a nice good receipe. Please clarify some of my doubts
1. Shall we add rice power ( Arisi mavoo ) instead of cooked rice
2. Or shall we add Oats/wheat rawa ( kothumai ravai)/wheat flour instead of cooked rice.
3. Is there any method we can use all powders ( ragi,rice)and some easy way to make like ready mix podi's (if possible... sorry .. idhu konjam kastam than but one try)


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Hi Mammi

I love your recipes very much. Thank you for sharing such wonderful recipes.
Shall I use pressure cooker instead of pan for cooking Ragi koozh.
If yes can you let me know how to cook and will it be tasty?

Best Regards
Gayathri, M



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