Tuesday, November 11, 2008

Raagi Puttu


Raagi flour - 1 cup
Grated coconut - 4 tsp
Cinnamon - 2 or A pinch of cinnamon powder
Salt - 1/2 tsp.
Sugar - 4 tsp
water - 1/4 cup
Ghee - 1 tsp


1. Roast the raagi flour in a pan for 5 mins and let it cool.
2. Mix salt with the raagi flour. Sprinkle water on the flour little by little and wet the flour. Consistency we can say like, the flour should be wet, but when you try to make as ball, it should break and should not stick with each other like dough. You can see the picture below.
3. If you have the puttukuzhai(puttu making vessel), add 1 tsp of coconut first, then 3 tsp of the prepared mix, then coconut again and then prepared mix again, until it fills. (OR)

If you don't have that puttukuzhai, you can make using idly vessel. Spread a white cotton cloth in the idly plate and spread the prepared mix. In the middle keep the coconut and cover it with the cotton cloth, just bring the 4 corners to the middle(see wheat puttu recipe in my blog). If you do not cover, because of the steam, it will stick to each other and will be like cooked dough.
4. Steam it for 10 mins.
5. Change it to a vessel, add ghee, sugar and cinnamon and mix well. Nice aroma will tempt you to eat hot.

Notes and Secrets:

-> Those who are in diet can have this raagi puttu, but reduce the amount of coconut and sugar. Avoid ghee.
-> You can also mix pappad and banana with this. Same way you can also prepare rice puttu. I'll post it soon.
-> Diabetic patients also can have this, but instead of adding sugar follow the method below.

-> Add a tsp of oil, splutter mustard seeds, add 2 red chillies, few curry leaves, a pinch of hing and mix the boiled puttu with this. Kaara puttu is ready!!