Ragi/ millet once used to be the staple food in villages in south india. It is very high source of calcium, fibre and even iron and protein. It is similar to mustard/ राइ in texture and color. Traditionally the cereal is washed, rinsed, allowed to sprout overnight and then dried under direct sun before grinding it to a smooth powder. This powder can be stored for months together in a air tight container and used whenever required. You get these powders ready in shop. Variety of dishes using ragi can be prepared like upma, dosa, adai, porridge(kuzhu), pakoda, puttu etc. Ragi puttu is a sweet dish similar to riceflour puttu.
Ingredients (2 serving)
Ragi flour- 200gm
Sugar- 150gm
Grated coconut- 1 cup
Water - 1 cup
Preparation
Take the dry sieved ragi flour in a wide mouth vessel. Sprinkle water and spread it all over such that the flour is only damp and not wet. you will notice that the volume has doubled. This is how it looks.
Seive it again
Now wet a clean muslin or cotton (preferably white colour) cloth. Wet and squeeze the excess water from it. Make a pocket in the cloth and add the damp ragi powder into the cloth.
Take a wide mouth vessel/ cooker. Pour 1/2 to 3/4 glass of water.
Place a porous plate or idli plate.
Keep the cloth packet onto the plate and steam for 10 min covering the vessel. If using cooker do not keep whistle.
The steamed ragi powder turns much darker in color. Add grated coconut and sugar to the steaming ragi powder.
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