Chocolate Peanut Butter Ragi Bowl
A creamy finger millet porridge with cocoa and a peanut butter swirl, topped with banana and crushed peanuts. A nourishing iron-rich chocolate breakfast ready in about twenty minutes.
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
Ingredients
For the chocolate ragi porridge
- 1/3 cup ragi flour finger millet flour / nachni atta
- 1 1/4 cups whole milk dairy or oat milk, plus extra for thinning
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons honey, maple syrup, or jaggery powder 2 to 3 tbsp, to taste
- pinch fine salt
- 1/2 teaspoon vanilla extract optional
For the peanut butter swirl and toppings
- 2 tablespoons creamy natural peanut butter or almond butter
- 1 small banana sliced
- 1 tablespoon roasted peanuts chopped, optional
- 1 teaspoon cocoa nibs or dark chocolate shavings optional
- extra peanut butter for drizzling
Instructions
Cook the ragi porridge
- In a small bowl, whisk ragi flour with 1/4 cup of the cold milk until smooth. This slurry step prevents lumps.
- In a saucepan, heat the remaining milk over medium heat until steaming. Reduce heat to medium-low.
- Pour in the ragi slurry while whisking constantly. Keep whisking 2 to 3 minutes as the mixture thickens.
- Cook 5 to 7 minutes more, stirring often, until the porridge looks thick and glossy and no raw flour taste remains. It should coat the back of a spoon.
- Remove from heat. Sift in cocoa powder and whisk until smooth. Stir in sweetener, salt, and vanilla if using. Taste and adjust sweetness.
- If the porridge is thicker than you like, whisk in warm milk a tablespoon at a time until spoonable.
Assemble the bowls
- Divide warm porridge between two bowls.
- Drop small spoonfuls of peanut butter onto the surface and swirl lightly with a knife or spoon.
- Top with banana slices, chopped peanuts, and cocoa nibs or chocolate shavings if you like.
- Serve warm. Add an extra drizzle of peanut butter at the table if you want more richness.
Notes
Slurry step: always whisk ragi flour with cold milk first, then pour into warm liquid while whisking. Skipping this is the main cause of lumpy porridge.
Cocoa balance: start with 2 tablespoons for two servings. Ragi is earthy, so up to 3 tablespoons works if you add enough sweetener and a pinch of salt.
Meal prep: cook porridge without the peanut butter swirl. Refrigerate up to 3 days; reheat gently with a splash of milk. Add toppings only when you serve.
Dairy-free swap: use oat milk for cooking and almond butter instead of peanut butter if needed.
Storage: plain porridge keeps 3 days refrigerated. Combined bowls with banana and peanut butter keep 1 day.
Tried this recipe?Let us know how it was!