Koozhu - Fermented Ragi Porridge

Updated: Mar 26, 2020

A great probiotic - wholesome breakfast dish, especially during summer.

health pantry, indian, probiotic, high protein, cooling foods, summer drinks, tamil cuisine, south indian,immune boosting,breakfast recipes, ragi, high calcium food, vegetarian breakfast, gut health, boost digestion, acidity remedy, fermented food, indian food,healthy recipes, saatvik recipes, khushboo jain tibrewala, nutritionist, diet coach, mumbai, gut friendly,mumbai nutritionist, best nutritionist in juhu,juhu weight loss expert
Fermented Ragi Porridge

Koozhu (pronounced as koo-lu) is a local fermented drink available in every Tamilian street vendor. This generally consumed in the mornings as breakfast, mostly during summer months.

Koozhu means "porridge". It can be made using any local flour. However, Ragi is one of the healthiest options available owing to Ragi's rich calcium, iron, and antioxidant content. Also, Ragi is a lot more easy to digest for your gut.

Preparing the Ragi Koozhu is a fairly easy but time taking process. You start with soaking Ragi flour in water overnight. And then you have to keep cooking it till it reaches the right consistency. Then add the buttermilk, salt, and onions. As time taking as it may be, it is definitely worth all the effort. Also, what it needs is just some amount of pre-planning.


No of Portions - 2 Preparation Time - 8 hours

Cooking Time - 45 minutes Skill Level - Easy


  • 1 cup of Sprouted Ragi flour / Ragi Malt

  • 3-5 cups of Water

  • 2 tbsp Cooked Rice

  • 3/4 cup of Homemade Curd

  • Salt, to taste

  • 1/2 Onion, finely chopped

  • Green chilli, option


Mix the Ragi flour in 3 cups of water. Cover and let it fermented overnight (7-8 hours).

In a pot, boil about 1 cup of water with a pinch of salt. Once it starts boiling, pour in the fermented ragi mix into the water. Add the rice as well. Keep stirring the mix until it becomes thick and gelatinous.

Check the texture by dipping a wet finger into the porridge. If it sticks to the finger, then you need to continue cooking it. When the mixture is ready, it will not stick at all.

Now let this mixture cool. Once cool, you can store it in an airtight container in the refrigerator for 3-4 days.

When you want to make the drink, simply whisk the above mixture with curd, water, salt, onion, chillies. Ragi Koozhu is ready. Serve it in a glass and garnish with chopped onion.


  1. Vegan Savoury - make it without the curd by adding water, lime juice, salt, roasted cumin powder, onion and coriander leaves.

  2. Sweet - skip the salt while making the mix. Add milk or coconut milk, jaggery and cardamom powder. You can make this thick, like a pudding, or thin like a drink. Serve it hot or cold, as per your preference.