Sweet Ragi Puttu

We love millet here. All kinds. Foxtail, finger, pearl and what not? While Mr.P doesnt like ragi roti much, he likes eating crunchy crispy ragi dosa. So i make it quite frequently. As you all know,i m always on the lookout for easy breakfast options. I also try to include millet in my morning breakfast menu. While we are not champions of breakfast here, we do enjoy a hearty and scrumptious breakfast once in a while. This sweet ragi puttu can be called that- hearty, scrumptious and healthy. And it can be made in a jiffy. Believe me. It is zero oil. And even though i ve used clarified butter for my version, you can skip it and make it zero oil or zero ghee. It tastes as much delicious without it too. In case you dont find jaggery where you live, please feel free to substitute with sugar. Kids will love this for breakfast and as an after school snack too.

Recipe For Sweet Ragi Puttu 
( steamed finger millet flour flavored with coconut and cardamom)

Prep Time: 10 mins
Cook Time: 15 mins
Serves 2 
Allergy Info: Can be made vegan, gluten free

Ingredients

Ragi flour (finger millet flour) 1.5 c
Water as required
Jaggery ¾ c powdered finally
Freshly grated coconut ½ c
Cardamom 1 pod crushed
Clarified butter (ghee) 1 tablespoon (optional)

Directions

In a mixing bowl, place the ragi flour.
Sprinkle water by the tablespoon and mix the flour into a crumbly mass. Dont add too much water. The mixture should not bind or come together in one mass. It must resemble something like bread crumbs.
Transfer this on to idly plates or your steamer and steam for 15 mins.
Once done, remove from heat and place in the bowl.
Add the powdered jaggery, coconut and cardamom to this and mix well.
Add 1 tablespoon ghee and mix again.
Serve hot with some more ghee or as it is.

Yummy and healthy breakfast done.
We are beginning our second year s journey of Avant Garde Cookies group this month. Our theme for this week is traditional rural foods. And this ragi puttu is my contribution to the theme.