Red Rice Aval (Poha),Ragi,Roasted Gram & Urad dhal Kanji

Red Rice Aval (Poha),Ragi,Roasted Gram & Urad dhal Kanji

Navaratri is a time  where many of them follow vrat. Here is a quick, healthy and filling congee which can be prepared during this season. Roasted Red Rice poha is combined with pottukadalai (Chutney dhal), roasted urad dhal flour, ragi and cooked in water, palm sugar & milk. The taste is further enhanced with cardamom powder.

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I use red rice poha as its more healthier then the white poha. However it can replaced with regular white poha. Since all the ingredients are roasted the cooking time of this congee is faster. Make sure the red rice poha and the chutney dhal are blended together as a coarse mix rather than a fine mix.

Red Rice Poha Congee

Preparation time : 5 mins | Cooking time : 8 mins

Gas : low | Serves : 2 people

Ingredients Red Rice Poha – 2 tblsp Roasted Bengal gram/Chutney dhal/Pottu kadalai – 1 tblsp Roasted Urad Dhal Flour – 1 tblsp Ragi  Flour – 1 tblsp Palm sugar – 1 tblsp Milk – ½ cup Water – 2 cups Cardamom powder– ¼ tsp

Measurements 1 tsp = 5ml 1 tblsp – 15 ml 1 cup = 237 ml

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Preparation

1.       Dry roast red rice poha until a nice aroma comes and allow it to cool 2.       Take a mixer and add red rice poha, chutney dhal and blend to a coarse mixture. 3.       Transfer it to a cooking pot and mix with urad dhal flour, ragi flour. 4.       Add water little by little and mix well without forming lumps. 5.       Add the remaining water and allow it to boil. 6.       When boiling add cardamom powder, palm sugar and milk. 7.       Mix well and allow it to boil for one more time. Red rice poha congee is ready. Serve hot

Notes

-> Urad dhal powder must be roasted and must be fine.

      ->  Adjust the sugar levels.

      -> I used more quantity of red rice and chutney dhal. However the proportion in 2 is to 1