Ragi Puttu with Maple syrup is yet another fusion recipe, which I tried. The result was really astonishing, as the puttu was soft and fluffier than the normal. Maple syrup is a natural sugar and could be a better option of refined sugar.
When you in Rome, do what Roman's do . For me I understood this saying as, eat locally available ingredients by infusing the local ingredients in our regular food.
These Fusion food are always welcomed around the world and could be a all time great hit. In this recipe, I did not changed much, but inspite of adding jaggery or refined sugar, I haved added maple syrup.
This cut down the process of making jeggry syrup. Infusing maple syrup into our regular raagi puttu, provided fluffier and soft texture.
Nowadays, we are leaning towards healthy food. That's the reason you do not see much of dessert dishes or oil oozing out gravies. Before, Raagi is a least preferred ingredient for its color and it is hard texture.
After trying this recipe, my total vision towards raagi has collapsed. Nowadays, this recipe is getting repeated very often. Hope this maple syrup puttu becomes your favorite as well.
Like my earlier fusion recipes, Broccoli Rabe Kootu and Butternut Squash Kootu, this recipe was also a super hit successful recipe.
How to make ragi puttu
1. In a mixing bowl, add raagi flour and ¼th teaspoon of salt.
2. Sprinkle little water and rub them between fingers, so that the each particle of the flour gets moistened. Repeat this process until entire flour gets moistened up evenly.
Test 1: To test for perfection, hold a fistful of flour and drop them. And the flour slightly holds the shape but should breaks, like in the picture.
3. Next process is steaming, get ready with the steamer. Grate coconut and keep them ready for arranging.
4. In the puttu maker, put the shield ring to the bottom. Add a fistful of moistened flour followed by a 2 tablespoon of grated coconut.
Hint: (a) I went with the puttu maker, but any steamer would be working fine. (b) I have used frozen grated coconut, and I microwaved it for 30 seconds to defroze it.
5. Until the puttu maker is filled to 90% of its capacity.
6. In medium flame, Steam it for about 7-10 minutes or until steam starts escaping through the lid.
Test 2: When the steam starts escaping though the lids, means the flour cooked completely.
7. Add vanilla extract(which is optional, add ground cardamom to substitute it). Followed by maple syrup.
8. Using hand combine the syrup, grated coconut well. For serving Ragi Puttu, use any bowls as molds.
Hint: I used the same puttu maker, filled the puttu and grated coconut alternatively.
Ragi Puttu
Ingredients
- 11/2 cup ragi flour / Finger Millet flour
- ⅙ teaspoon salt
- ¼ cup maple syrup
- ½ cup grated coconut
Instructions
- In a mixing bowl, add raagi flour and ¼th teaspoon of salt.
- Sprinkle little water and rub them between fingers, so that the each particle of the flour gets moistened. Repeat this process until entire flour gets moistened up evenly.
- Test 1: To test for perfection, hold a fistful of flour and drop them. And the flour slightly holds the shape but should breaks, like in the picture.
- Next process is steaming, get ready with the steamer. Grate coconut and keep them ready for arranging.
- In the puttu maker, put the shield ring to the bottom. Add a fistful of moistened flour followed by a 2 tablespoon of grated coconut.
- Until the puttu maker is filled to 90% of its capacity.
- In medium flame, Steam it for about 7-10 minutes or until steam starts escaping through the lid.
- Add vanilla extract(which is optional, add ground cardamom to substitute it). Followed by maple syrup.
- Using hand combine the syrup, grated coconut well. For serving Ragi Puttu, use any bowls as molds.
Nutrition
Serving Suggestions:
1. Maple syrup Ragi Puttu is the Sweeter version, serving with banana would be the great combination.
2. Increase or decrease the amount of grated coconut.
Tips and Variations Ragi Puttu:
1. Making perfect soft puttu depends on, the moisture level of the uncooked flour. It has to be neither sticky nor dry.
2. Stick to the tests for getting perfect fluffier puttu every time you make.
Tips For Cooking in Non-Indian Kitchen:
1. Use any steamer instead of puttu maker.
2. Grated coconut adds texture and taste to the recipe, I would recommend not to skip it from the list.
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