RAGI PUTTU RECIPE-SWEET,SPICY VERSION

Ragi is one of the healthiest and easily available millets all over the world. It is called as Finger Millet in English, Kezhvaragu/keppai/aariyam in Tamil, Ragi in Hindi & kannada, Ragulu, Kooralu in Telugu & Panjapulle, Moothari in Malayalam, Madua in Bengali & Nachni in Marathi. It has numerous health benefits and the most important is it is rich in calcium and fiber.

I love to try varieties of ragi recipes. Recently I posted Ragi idli & dosa, fermentation method. Here comes yet another interesting and very tasty breakfast recipe, Ragi puttu. I learnt this from my MIL. Last time when she came here, she prepared this puttu for us without using a puttu maker.

She prepared two versions, sweet puttu with jaggery & spicy version with onions and chillies. It was very nice and soft. She also insisted me to blog this recipe as it will help diabetic people to try a variety of ragi recipe. Procedure is little bit lengthy but its totally worthy to try. Do try this ragi puttu recipe for your breakfast. I am sure your family would love it.

Ragi puttu recipe-Sweet n spicy versions

Ragi puttu recipe-Sweet n spicy versions Soft,healthy and tasty ragi puttu recipe without using a puttu maker !!

Cuisine: Indian

Category: Breakfast recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

For puttu

Ragi flour – 2 cups
Wheat flour- 2 tsp
Gingely oil – 2 tsp
Salt -1 tsp
Water – as needed
chana dal or moong dal – 3 tbsp

For sweet version

Puttu flour – 1 cup
Grated jaggery – 1/2 cup
Cardamom – 2 nos (crushed)
Grated coconut – 2 tbsp

For spicy version

Puttu flour – 1 cup
Salt – as needed

To temper & saute

Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Big onion – 1 no (finely chopped)
Green chillies – 2 nos
Curry leaves – few
Coconut oil – 2 tsp
Crushed Cumin seeds -1 tsp

HOW TO MAKAE RAGI PUTTU – METHOD

Take ragi flour & wheat flour,oil in a wide bowl. Mix the required salt and little water in a separate bowl. Sprinkle the salt water on ragi flour and mix well till you are able to make a shape as shown in the picture below. Now sieve this flour using a puttu sieve(puttu salladai-with big holes) and collect the flour.

Heat water in a idli pot. Keep a small bowl inside the idli pot and put chana dal. Cover it with required water.
Grease idli plate with little oil and spread the puttu flour in the plate. Make some holes and Steam it for 15 minutes. By this time, dal will also be blossomed. Remove, discard the excess water in the dal and set aside.

Remove the flour and divide into two batches.Use one cup of flour for sweet puttu and the remaining one for spicy puttu.
For sweet version : Melt jaggery adding little water, strain, add cardamom powder. Add the puttu flour, half of chana dal and grated coconut. Mix well. Serve immediately.

For spicy version,heat oil in a kadai and temper all the above said ingredients.
Saute onions,chillies, ginger bits and add the ragi flour & cooked chana dal. Check for salt and add more if needed.
Lastly add grated coconut , mix well and serve hot !

Enjoy !

Note

For variations,add sugar in place of jaggery syrup. It would be easier but addition of jaggery is healthier than sugar.
U can use moong dal instead of chana dal. Keep in mind, dal should not be over cooked. It should just blossom.
For spicy version, you can use big onions instead of small onions.

Healthy, tasty ragi puttu is ready for breakfast !