Three Ragi Dishes

Ragi or finger millet is higly nutritive.In India, ragi is consumed in various ways including dosa, flat bread,porridge, pudding,balls, etc.

Ragi Puttu

Puttu is a traditional breakfast of Kerala. It is made with roasted rice powder together mixed with grated coconut and water. This mixture is then steamed in a cylindrical steamer. Ragi puttu is considered to be more nutritive.

Ingredients:

Ragi powder - 1 cup

Rice powder - 1/4 cup

Salt - 1 - 2 pinch

Grated coconut - 1/4 cup

Water - 1/4 - 1/2 cup

Method:

Sieve both the powders and mix with half the grated coconut using hand.You have to mix well, so that there are no lumps in the mixing.dissolve salt in 1/4 to 1/2 cup water and sprinkle it over the powder mix.Be careful that the powder- coconut mixture does not form lumps.Fill in the puttu maker vessel alternately with some coconut and the powder mix. Cook it for 5 - 7 minutes. Those who does not have puttu maker vessel can spread a layer of grated coconut on a vessel and then spread powder mix over it and again top it with little coconut and steam cook it. Serve hot with any gravy curry of your preference.

Ragi Ada

Ila ada is made by spreading the batter thin on banana leaves and steam cooked.

Ingredients:

Ragi powder - 1 cup

Rice powder - 2/3 - 1/4 cup

Water - 1 cup

Salt - 1 pinch

Grated coconut - 1 cup

Any vegetable oil - 1/2 desert spoon

Grated jaggery or sugar - 1/4 cup

Method:

Sieve the powders.Take water in a deep vessel and bring to boil.Add oil and salt to it and reduce the flame. Gradually add the rice powder and ragi powder.Mix well without forming lumps. Mix coconut and jaggery and keep aside. Make small balls of the dough. Spread on a fresh banana leaf (small piece) greased with oil.Put the coconut - jaggery mixture in the centre and fold the dough along with the banana leaf into half.Steam cook it for 5 minutes, turn the adas and steam again for another 4-5 minutes. Serve hot. This can also be used as a snack.

Ragi Iddiappam

Idiappam or noolputtu is usually made of rice flour, salt and water. It is generally served at breakfast or dinner together with a curry or coconut chutney.

Ingredients:

Ragi powder - 1 cup

Rice powder - 1/4 cup

Water - 1 cup

Salt - 1 pinch

Vegetable oil - 1 desertspoon

Method:

Mix water, oil and salt and bring to boil. Sieve the powders and gradually add them to the boiling water and reduce the heat.Mix it thouroughly to a smooth dough.Fill the idiappam presser with the dough and press it on a idli steamer, where some grated coconut has been spread. Steam it for 5- 10 minutes.nServe hot with coconut milk or any curry.