Ragi Puttu | Finger Millet/Kezhvaragu Puttu

In olden days, Ragi is one of the familiar foods consumed by people on daily basis. But nowadays this millet is totally disappeared in many houses. Many people don’t know what Ragi is. Ragi is a very rich source of minerals and high protein content. This helps to control diabetes and keeps you young. Finger millet is also rich in antioxidants. Today I prepared Ragi puttu out of ragi flour. This is very easy to cook. The procedure maybe bit lengthy but worth trying it.

Let us see how to make this protein rich healthy breakfast.

Ingredients:

Ragi flour/Puttu flour – 1 cup

Wheat flour – 1 tbsp.

Salt – as needed

Mustard seeds – 1 tsp.

Urad dal – 1 tsp.

Channa dal – 2 tsp.

Onion – 1

Green chilies – 3 no’s

Curry leaves

Coconut oil – 2 tsp.

Grated coconut – 1 tbsp.

Coriander leaves

Method:

Keep all the ingredients ready.

Take ragi flour and wheat flour in a bowl.

Add required salt and mix well.

Now sprinkle little water (say 2 tbsp.) and mix well till you are able to make shapes from it. Refer the below picture. You can also add a tbsp. of oil and water mix. Here I forgot to add.

Mix the flour nicely without any lumps.

Now take idly cookware and add water into it.

Place idly plate covered with white muslin cloth.

Spread the ragi flour over the idly plate. Refer the picture below.

Cover and cook for 10 mins. You will get nice aroma of ragi flour.

Meantime chop onion, green chilies, curry leaves and coriander leaves.

Once the Ragi flour is done, switch off the flame.

Take a heavy bottomed pan. Heat 2 tbsp. of oil.

Add mustard seeds, Urad dal and Channa dal. Fry till the color starts changing.

Add green chilies and curry leaves and sauté for 5 seconds.

Now add finely chopped onion.

Fry till it changes to pink color. Add little salt to onion for quick process.

Now carefully take the steamed ragi flour and add to it.

Keep mixing to avoid burnt at bottom. Cook for 5 mins.

Check salt and add if required.

Now add grated coconut and finely chopped coriander leaves.

Mix well and transfer to serving bowl.

Taste better when it is hot.

Note:

You can use sprouted Ragi flour as well to prepare this.

Use coconut oil for better taste.

Add salt carefully as we are adding twice.