Raagi and Puttu, a Dynamic Duo of Nutrition and Flavor:
In this Raagi/ millet recipe , you will discover the combined goodness of Raagi and Puttu, two culinary gems that bring a symphony of health benefits to your plate. Raagi, also known as finger millet, is a nutrient-rich powerhouse, boasting essential minerals like calcium, iron, and dietary fiber. Its gluten-free nature makes it an excellent choice for those with gluten sensitivities, while the significant calcium content supports robust bone health and development. With a low glycemic index, Raagi aids in blood sugar regulation, making it a smart choice for diabetes management.
Now, let’s talk about Puttu, a traditional South Indian delight. One notable advantage lies in its preparation method, typically involving steaming rather than frying, making it a healthier option. Whether crafted with rice flour or other grains like Raagi, Puttu contributes to optimal digestive health and weight management through its high fiber content. Paired with accompaniments like grated coconut and nutritious curries, Puttu transforms into a wholesome meal, combining taste and nutrients effortlessly. Embrace this culinary harmony as Raagi and Puttu enrich your diet, elevating both your palate and well-being with every delicious bite. Try this millet recipe and have a healthy breakfast for start of the day.
Ingredients
- 1 Cup Roasted Raagi Powder ( Finger Millet) Salt (As Required) 1/4 to 1/2 Cup Water 1/2 Cup Grated Coconut
Instructions
- In a bowl, mix Raagi powder with salt until well combined.
- Sprinkle water gradually into the mixture, blending it with your hands. Ensure the entire mixture is wet, even if lumps form—it'll smooth out in the next step.
- Transfer the wet Raagi powder to a blender and quickly blend to achieve a smooth consistency.
- In a puttu kutti/maker, layer grated coconut, followed by 2 handfuls of Raagi powder, and repeat until the top. Attach the puttu kutti/maker to the vessel with water (filled halfway).
- Steam with the vessel covered until steam emerges from the top of the puttu maker. Keep the flame on for 5 minutes and then turn it off.
- Serve the hot Raagi puttu with kadala (chickpea) or cherupayar (green gram) curry.
Notes
Be cautious while sprinkling water; add small amounts at a time. Too much water can affect the texture of the Raagi puttu podi, making it challenging to form the puttu.
For a little pep song for your cooking escapade, here is a suggestion. The Puttu song by thakara
Also here are some puttu makers you can buy
