Ragi Poraidge

 
• Finger millet  or Ragi Flour - 1 cup
• Water - 1 ½ - 2cup
• Salt - To taste

1. Keep the water to boil  except ½ cup water.
2. In a small bowl take the remaining water and mix with the flour to make a nice paste.
3. When water starts to boil add this paste and stir constantly without stopping.
4. When the raw smell goes then switch off the stove.
5. Add salt and have it in 2 ways.

Note: (a)Sweet version:- Add milk and sugar or jaggery (b)Salty version:- Add butter milk and pepper powder or green chilly Tip: How can we come to know that ragi is cooked or not? If the colour become very dark then it is ready.