The most famous and traditional Keralite dish made almost once a week in their homes and parts of South India. Its a steamed dish using ragi flour and sugar. Usually accompanied by Bananas or Kadala Curry or stew.
Finger millet is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. It is very nutritious.
Ingredients :
Ragi Flour - 2 cups
Salt - a generous pinch
Water - 1/4 cup (as much as needed to make the flour moist)
Shredded coconut -1/2 cup
Method :
1. In a bowl, add the ragi flour add a generous pinch of salt. Mix well until the salt is evenly distributed.
2. Sprinkle water little by little and mix into the flour making sure you rub the flour between your palms using either single hand/both hands. The more evenly the water is spread, the more softer the puttu will be.
3. Repeat the second step until the flour is moist and not wet. Ensure there is no lumps in the mixture.
4. To check its consistency make a ball of the flour between your palm and fingers. The flour must hold firm without breaking.
5. Once this stage has reached, cover the puttu mixture for 10 minutes.
6. Ready the puttu maker by adding half its level with water. I used small bowls as mould since i do not have a "Puttukudam / puttu kutti". Or just steam it in idli plate using cloth just like making idlis.
7. You can add coconut and steam or add it at the end while serving too.
8. Cover the lid and let it cook for 8-10 minutes.
9. Once done, scoop out the fresh puttus.
10. Serve with Bananas/Sugar/Kadala Curry/stew of your choice.
Finger millet is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. It is very nutritious.
Ingredients :
Ragi Flour - 2 cups
Salt - a generous pinch
Water - 1/4 cup (as much as needed to make the flour moist)
Shredded coconut -1/2 cup
Method :
1. In a bowl, add the ragi flour add a generous pinch of salt. Mix well until the salt is evenly distributed.
2. Sprinkle water little by little and mix into the flour making sure you rub the flour between your palms using either single hand/both hands. The more evenly the water is spread, the more softer the puttu will be.
3. Repeat the second step until the flour is moist and not wet. Ensure there is no lumps in the mixture.
4. To check its consistency make a ball of the flour between your palm and fingers. The flour must hold firm without breaking.
5. Once this stage has reached, cover the puttu mixture for 10 minutes.
6. Ready the puttu maker by adding half its level with water. I used small bowls as mould since i do not have a "Puttukudam / puttu kutti". Or just steam it in idli plate using cloth just like making idlis.
7. You can add coconut and steam or add it at the end while serving too.
8. Cover the lid and let it cook for 8-10 minutes.
9. Once done, scoop out the fresh puttus.
10. Serve with Bananas/Sugar/Kadala Curry/stew of your choice.
DIVI !!
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