Puttu is one traditional cuisine from Kerala. Though puttu can be made from different flours, in this section we are going to see the ones made from Ragi. Ragi is the name Indians given for finger millet or African millet. Ragi being the main ingredient of the food, Ragi Puttu is rich in amino acid, protein, calcium, iron, and fiber making it a perfect breakfast for pregnant women.
Ingredients
Ragi flour1 ½ cups
Rice flour ½ cups
Grated coconut 1 cup
Sugar 2 tablespoons
Water to mix
Salt to taste
Method § Roast Ragi flour and Rice flour separately on a frying till the color changes slightly. Stir continuously while roasting. § Mix the flours together thoroughly after they get cooled; Dissolve salt in a cup of water and sprinkle it to the flour mix. Keep mixing the flours and water to get them as lumps. Do not make dough of flours, just up to the form of lumps. § Take a puttu maker and add grated coconut and processed flours into it in alternative layers. § Steam the ingredients using puttu maker for 4 to 5 minutes. Remove the cooked Ragi puttu using a stick, and serve hot with chicken/mutton/vegetable stew or with egg roast. Traditionally it is served with bananas and sugar. If you are unable to find a puttu maker you can also mix grated coconut and flours to an idly mould and steam it in idly cooker. But in that case you will have to sacrifice the tube shape of Puttu. |
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