Ragi puttu is a healthy and conventional South indian breakfast dish crafted from ragi (finger millet) flour and steamed to perfection. It’s a nutritious alternative to the everyday rice puttu and full of fiber and calcium, making it perfect for a healthful begin to your day.
components:
1 cup ragi flour (finger millet flour)
1 cup grated sparkling coconut
Salt to taste
Water, as wanted
commands:
put together the Ragi Flour:
Dry roast the ragi flour in a pan on low warmness for two-three minutes to dispose of any uncooked scent. let it cool.
Make the puttu mixture:
switch the roasted ragi flour to a blending bowl. upload a pinch of salt. Sprinkle water little by little and blend using your arms. The combination should be crumbly and moist but not soggy — it must preserve shape whilst pressed lightly.
Layer in puttu Maker:
Use a conventional puttu maker (a cylindrical steamer) or a makeshift steamer. start via including a layer of grated coconut at the lowest, then add a layer of the ragi flour combination. exchange layers of coconut and ragi flour until the mold is stuffed, completing with a coconut layer on top.
Steam the Puttu:
Steam the layers for about five-7 minutes or until you spot steam escaping from the pinnacle. The puttu need to be cooked and firm.
Serve hot:
cautiously do away with the puttu from the mould and serve immediately.
Serving pointers:
Ragi puttu pairs wonderfully with kadala curry (black chickpea curry), banana, or jaggery and ghee for a easy but delicious meal.
recommendations:
modify water carefully to get the proper crumbly texture. too much water will make it doughy.
you may additionally add grated jaggery or cardamom powder to the coconut layers for a candy version.
enjoy this healthy and filling Ragi puttu as a remarkable start to your day!
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