How to make sweet and sour finger millet porridge

How to make sweet and sour Finger Millet Porridge

 

Finger Millet is a grass grain commonly known as Wimbi in Kenya and Ragi in India. Finger millet grows in arid and semi-arid areas. It is grown in India and East Africa for consumption. In Kenya it's widely used to make porridge and sometimes Ugali.

Finger millet does not contain gluten therefore it is a perfect choice for people with Coeliac disease. 

Ingredients

2Tbsp finger millet flour
1 Cup water
¼ Piece of fresh lemon
1 Tbsp Sugar
¼ Cup plain yoghurt (optional)

Instructions

• Add 2 Tbsp of finger millet flour in a saucepan.
• Add 1 Cup of water whilst stirring.
• Stir thoroughly to ensure that there are no lumps.
• Turn on the heat and continue stirring.
• Stir until the porridge starts to bubble up.
• Add the lemon juice and stir.
• Add 1 Tbsp sugar and stir.
• Add ¼ cup of plain yoghurt and stir thoroughly for 1 minute.
• Turn off the heat.
• The porridge is ready to serve.
• Enjoy!

Please note that you can add the plain yoghurt during serving as well, it doesn't have to be added during the cooking process.

Please see below video should you wish to see the visual procedure on how to make sweet and sour Finger Millet Porridge.