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Millets have been an integral part of Indian cuisine for thousands of years and there are many ways to consume these 'superfoods'. Among all varieties of these nutritious grains, ragi or finger millet holds great importance. Goa, though primarily known for rice and seafood, this millet is widely consumed in the form of a porridge called tizaan.
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Also spelled Tizann or Tisana, it is a traditional Goan porridge that has a perfect balance of both comfort and nutrition. This dish holds a special place in many Goan households and is made with simple and wholesome ingredients like finger millet, coconut milk, jaggery and cardamom.
Rich in vitamins, minerals and fibre, ragi is highly nutritious, providing essential nutrients like calcium, potassium and iron. This porridge is traditionally eaten for breakfast or as a snack with evening tea. Tizaan has a smooth and thick texture and coconut milk is a key ingredient of this dish. Madachem godd or Goan palm jaggery is also included in the recipe to impart a natural sweetness and a rich chocolate-brown hue to it. Some people also add cardamom to enhance its flavour.
Known To Be A Healing Meal
Tizaan is more than just a breakfast option; it is often used as a healing food for those recovering from illness or injury. Its easy digestibility makes it the go-to meal for those with weakened appetites. It is believed to aid in the recovery of wounds, broken bones and general health issues. Whether prepared with jaggery and coconut milk or simply with water and a pinch of salt, this porridge offers sustenance and comfort in one bowl.
For many locals from Goa, the dish carries nostalgic memories of childhood, as it was often fed to babies and growing children for its bone-strengthening properties. Even today, mothers across this region continue the tradition of preparing Tizaan for their children and elders.
Traditional Preparation
The traditional method of preparing tizaan involves soaking, washing, drying, and grinding finger millet into a fine powder, which is then mixed with coconut milk and jaggery to create a thick, velvety porridge. This time taking process has now been replaced by ready-made nachni flour, making tizaan easier to prepare. However, some people still prefer the traditional method for a better experience.
Tizaan Recipe
Ingredients:
- ½ cup ragi flour
- 2 cups water
- ¼ cup jaggery
- ¼ teaspoon salt
- ¼ cup milk
- 1 cardamom pod, powdered
Method
- In a heavy-bottomed vessel, mix ½ cup ragi flour with 1 cup of water. Whisk thoroughly to ensure there are no lumps.
- Allow the mixture to sit for a few minutes until the ragi settles and the black skins float on top. Gently decant the water to remove the skins. Repeat this process 2-3 times until most of the black skins are removed.
- Add 1 cup of water to the cleaned ragi mixture. Stir in the salt and jaggery.
- Cook the porridge over low heat, stirring continuously to prevent lumps.
- Turn off the heat and stir in the cardamom powder, if using. Add the milk and mix well to combine. Tizaan can be enjoyed warm or cold.