Ragi Puttu

#RagiPuttu : #Ragiputtu is a sweet dish prepared with #ragiflour, coconut and jaggery. I have already shared the recipe for #Puttu. This is also done exactly in the same way except that ragi flour is used in place of rice flour.
#Ragi is the common name for #Fingermillet. Ragi is called #Kaezhvaragu or #Kevuru in Tamil. This millet is a rich source of vitamins and minerals. Especially its Calcium content is more compared to other millets or rice or wheat.

People are hesitant to include it in their diet because of its color. But they should see its nutritive value than its color or appearance. Appearances are always deceptive!!

Ingredients :
2 cups                                Ragi flour [ Kevuru maavu ]
1 cup                                 Jaggery
1 1/2 cup                           Coconut scrap
11/2 Tsp                            Cardamom powder
1/2 Tsp                              Salt
2 Tsp                                 Ghee
3 Tsp                                 Gingelly oil [ till oil ]

Method :
Preparing the flour and steam cooking

Heat a heavy bottomed kadai on a stove over a slow flame.
Add ragi flour and keep stirring until it gets hot and could feel the heat when you touch it.
Do not over roast the flour.
Turn off the stove.

Transfer the above dry roasted ragi flour into a basin or wide mouthed vessel.

Add salt with 1/8 cup of water.
Sprinkle this water over the flour and rub with fingers.
The flour and the salt water are rubbed with fingers so that the resultant texture looks like breadcrumbs.
If needed sprinkle some more plain water and mix well.
The flour should be wet and if you try to make a ball, its not possible to make and would break away.

Keep Idly maker with water on a stove over HIGH flame.
Place steamer plate/ idly plate inside it.
Transfer the wet rice flour on to a clean cloth and make a bundle.
Keep this bundle over the steamer/idly plate.

Close the lid and steam it for 10 to 12 minutes.

Preparing jaggery mixture

Now take jaggery in a vessel and add 1/3 cup of water.
Heat over a medium flame and stir until jaggery dissolves completely.
Take away from the stove and strain through a filter to remove sand, stones and any other impurity.

Now again take jaggery dissolved water in a heavy bottomed vessel.
Heat over a medium flame.
Add coconut scrap and keep stirring with a ladle until water evaporates.
After sometime the mixture thickens and coconut and jaggery blend together.

Turn off the stove when the mixture becomes viscous and sticky between fingers.
Transfer into a dry & clean bowl.

Now take out the steamed ragi flour from idly maker and transfer into the vessel in which coconut jaggery mix was prepared..
Add 2 Tbsp of prepared coconut jaggery mixture.

Mix well using a ladle after adding ghee and gingelly oil.

If necessary add some more mixture to get desired sweetness.
Add cardamom powder and mix well.

 Store in a clean and dry container.
Cool it down to room temperature before closing the container with lid.
It can be stored in room temperature for two days.

Simply enjoy as it is or with any other snack like vadai, bajji or pakoda.

Note :
The remaining coconut jaggery mix can be stored in a clean and dry container.
It can be used next time or can be enjoyed as it is!

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