Ragi rice cakes are a delicious and healthy alternative to regular rice cakes. Made from ragi flour, these cakes are gluten-free, rich in fiber, and packed with essential nutrients. If you’re wondering how to cook ragi rice cakes, you’ve come to the right place. In this article, we will guide you through the entire process, step by step.
Ragi Puttu Recipe (Kerala Style)
If you’re looking for a healthy, diabetic-friendly breakfast option that doesn’t skimp on taste, you’ll love this Kerala-style Ragi Puttu recipe. This piping hot steamed rice cake recipe with coconut has a twist to the original recipe by adding Ragi (Finger Millet), making it even more nutritious.
- 1 cup Rice flour or Puttu flour
- 1 cup Ragi Flour (Finger Millet/ Nagli)
- 1 cup Fresh grated coconut
- 1 teaspoon Salt
- Water, as required
Equipment Used: Kerala Puttu Steamer
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Step 1: Mix the Flours and Add Coconut
To begin making the Ragi Puttu, combine the rice flour, ragi flour, and salt in a wide mixing bowl. Add freshly grated coconut to the bowl.
Step 2: Add Water and Mix
Add water a little at a time and rub the flour until you can form a ball that holds its shape but crumbles when pressed. Keep adding water gradually to ensure the flour absorbs it well. Cover the mixture and let it rest for 15 minutes.
Step 3: Prepare the Puttu Maker
Boil water in the puttu maker. Once steam starts coming out, spoon the prepared ragi puttu mixture into the puttu maker until it’s half full. Create a white layer in the center by adding a little coconut, then fill the remaining puttu to the top. Avoid pressing the mixture down as it will become hard and won’t allow the steam to pass through and cook it through.
Step 4: Steam the Puttu
Place the filled puttu kutti on top of the puttu maker and allow it to steam. Steam the Ragi Puttu until you notice steam coming through from the top for 5 to 6 minutes. Turn off the heat once done.
Step 5: Serve Hot
To remove the Ragi Puttu, open the lid, and press through one end to slide it onto a serving plate. Repeat the process with the remaining batches.
Serve the Ragi Puttu hot with Kerala Kadala Curry for a healthy Indian diabetic-friendly meal. Alternatively, you can serve it with jaggery and bananas for a super delicious breakfast.
Fermented Ragi Rice Cakes
If you’re a fan of Tambrahm cuisine, you might be familiar with Morekali, a traditional “tiffen” that’s usually made with rice flour. In this recipe, we’ll be using a version of Morekali with natural fermentation, which not only enhances the taste and aroma but also increases its nutrient density.
- 1 cup rice flour
- 1 cup ragi flour
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- A few curry leaves
- 1/2 tsp asafoetida
- 1 tsp black gram dal
- 1 tsp Bengal gram dal
- Salt (as required)
- 2-3 deep-fried salted chillies
- 6 cups water
Step 1: Prepare the slurry
Make a slurry of the rice flour and ragi flour with six cups of water and set it aside for eight hours. The natural fermentation process will enrich the slurry with gut-friendly microorganisms and enhance its sensory qualities.
Step 2: Add salt and mix well
After eight hours, mix the fermented slurry well and add the required amount of salt. Be cautious while adding salt, as the deep-fried chilies also contain salt.
Step 3: Fry the spices
Take a heavy-bottomed pan and add sesame oil. When the oil is hot, add mustard seeds. When they splutter, add asafoetida and the dals. Fry them till the dals turn golden brown. Add curry leaves and simmer the flame.
Step 4: Pour the slurry and cook
Pour the slurry into the pan, stirring the mixture at the same time. Now cook the slurry on low flame till it begins to leave the sides of the pan. This step will help improve the digestibility of the Morekali.
Step 5: Add the chilies
Crush the deep-fried chilies and mix them with the flour mixture. The chilies give the Morekali a subtle spiciness that doesn’t require any accompaniment.
Step 6: Check for readiness
Wet your fingers and touch the mixture. If it does not stick to your hands, the Morekali is done.
Step 7: Transfer and cut
Transfer the Morekali onto a greased plate and allow it to cool. On cooling, cut it into shapes and serve.
- Morekali is traditionally made with rice flour only, but adding ragi flour can improve its nutrient density.
- You can prepare Morekali instantly without fermentation by mixing the flour in six cups of thin, slightly sour buttermilk.
- Morekali can be eaten like upma without spreading it on a plate and into cakes.
Ragi rice cakes are a simple yet healthy and delicious dish that can be enjoyed by all. By following our step-by-step guide, you can easily cook these cakes at home and impress your friends and family with your cooking skills. We hope you enjoy these recipes and try them out soon.