We all know that millets have become very popular now, we get them in many forms, whole millets, flakes, semiya, noodles, flour and semolina too. Till recently, I was cooking millet flakes just like regular rice poha, soaking them and then cooking them covered. Then I saw on a show, they just rinse the millet flakes and then steam them. This method seems to be more suitable for millet flakes. Today's post is Ragi Aval/ Finger Millet Flakes Puttu, it's a sweet dish served for breakfast. It came out really good, soft and tasted absolutely delicious..
Need To Have
- Ragi Aval/ Finger Millet Flakes - 1 cup
- Grated Jaggery - 1/4 cup or to taste
- Grated Coconut - 3 tablespoons
- Broken Cashews - 1 tablespoon
- Green Cardamom - 2
- Ghee - 1+1/2 teaspoon
Wash the ragi aval and steam it for 10 minutes and remove.
Heat the ghee, add the cashews and roast till golden, then add the grated coconut, saute for a minute and remove.
Take the steamed ragi aval in a bowl, add the sauteed coconut-cashew mixture, grated jaggery and cardamom ( remove the inner poda, powder and add ), mix and serve.
Adding ghee gives a nice flavor, but if you want to avoid, then add the coconut, jaggery and cardamom to the steamed ragi flakes, mix and serve.
If you like puttu with bananas we can serve the puttu with a banana.