- 1 cup ragi flour/ finger millet flour
- 2 tbsp grated coconut
- 2 to 3 tsp sugar/jaggery as required
- 1 pinch cardamom(powdered)- optional
- 1 pinch salt
- 1 tsp ghee
- 1/2 cup water/ as needed
Maintaining good health is not as hard as many people say. Though the lives appear to be much faster than how it was a few decades ago, we still have the same 24-hour clock. The timings of sunrise and sunset haven’t changed either. Everything is the same except for food habits and of course technology. Instead of looking for a perfect supplement or processed protein bars that usually comes with the tags like ‘natural’, ‘herbal’ or ‘organic’, do take time to look at nature. You will find more naturally nutritious food.
One of the most well-known South Indian breakfast is ragi puttu. Puttu word originated in Kerala which means portioned. Ragi puttu might have originated in the same place. It is famous in both Tamil Nadu and Kerala. It is suitable for children, need very less time to prepare. As it is a steamed dish, you don’t have to worry about any side effects.
Finger millets/ ragi is a rich source of calcium which helps to strengthen bones for growing children and aging people. It is a gluten-free food. It is also rich in fiber that helps weight loss and diabetes and is packed with good carbs, amino acids, and vitamin D.
How to make Ragi Puttu
Finger millets are originated in East Africa. The word ‘Millet from the French word ‘Mil’. The origin is Latin.
The coconut was called just ‘coco’ in English in the 16th century. Coco was a Spanish word for a mask used to scare children. The three holes and beard of the nut suggested a face.