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)
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.