Why did my porridge turn out too thick or too thin?

The consistency depends on the water ratio. For a thinner porridge, add a little more water after cooking. If it's too thin, simmer a minute longer to evaporate excess moisture.

Can I prepare this porridge in advance and reheat it?

Yes, you can make it ahead and refrigerate for up to 2 days. Reheat on the stovetop with a splash of milk or water, stirring frequently to restore creaminess.

Is this porridge suitable for babies or toddlers?

Absolutely — it's soft, easy to digest, and nutrient-rich. For very young babies, mash the banana extra smooth and skip the salt and optional milk topping.

What can I use instead of jaggery?

You can substitute with brown sugar, coconut sugar, or date syrup, though the flavor will shift slightly. Adjust sweetness to taste.

Can I make this without milk?

Yes, the milk is optional. The porridge is fully cooked with water, so you can serve it without milk or use a dairy-free alternative.

Home / Recipes / south_indian / Ragi Banana Porridge

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Ragi Banana Porridge

RATING

0.0/5

TASTE SCORE

8/10

A warm, creamy porridge made with nutrient-rich ragi flour and naturally sweetened with ripe bananas. This wholesome South Indian breakfast is ready in minutes and keeps you full for hours. Perfect for kids and adults alike.

PREP

COOK

SERVES

1 KATORI

327 cal

SERVINGS

INGREDIENTS

For 1 serving

3 tbspragi flour · heaped tablespoons1 cupwater1 pcsbanana · small, ripe, mashed1 tbspjaggery · grated or powdered1 tspghee1 pinchcardamom powder1 pinchsalt¼ cupmilk · warm, optional for topping

NUTRITION · PER SERVING

327

CALORIES · 1 KATORI

Protein6g · 7%

Carbs63g · 77%

Fat7g · 19%

Fiber4g

Sugar29g

Saturated fat4g

Cholesterol10mg

Sodium154mg

Potassium724mg

Phosphorus100mg

How we calculate →

METHOD · 5 STEPS

prep · ~1 min
Dissolve the ragi flour in water.
In a small bowl, mix 3 tablespoons ragi flour with 3 tablespoons of the measured water to make a smooth, lump-free paste.
boil · ~6 min
Cook the ragi mixture.
1.Bring the remaining water to a boil in a small saucepan.
2.Add the salt and lower the heat to a simmer.
3.Slowly pour in the ragi paste while stirring continuously to prevent lumps.
4.Cook for 5-6 minutes, stirring often, until the mixture thickens and turns glossy.
mix · ~2 min
Sweeten and flavor the porridge.
1.Add the grated jaggery to the hot porridge and stir until it dissolves completely.
2.Mix in the mashed banana, reserving a few slices for garnish.
3.Stir in the cardamom powder and cook for 1 more minute.
4.Take the pan off the heat.
TIPAdd jaggery only after the porridge has thickened, otherwise it can interfere with the ragi cooking properly.
temper · ~1 min
Add the ghee tempering.
Drizzle the ghee over the hot porridge and mix it in just before serving. This adds a lovely aroma and richness.
garnish
Garnish with banana slices and warm milk.
Spoon the porridge into a serving bowl. Top with the reserved banana slices and a splash of warm milk if using. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a whisk to mix the ragi paste; this prevents lumps better than a spoon.
2
Cook the porridge until it turns glossy (about 5-6 minutes) for the best creamy texture.
3
Add jaggery only after the porridge has thickened, as adding it earlier can thin the porridge.
4
For a smoother consistency, mash the banana thoroughly before adding it to the pot.
5
Drizzle ghee just before serving to retain its aroma and nutty flavor.
6
If the porridge thickens too much upon cooling, stir in a splash of warm milk or water to loosen it.

RECIPE VARIATIONS