Aug 7, 2010

Ragi Puttu & Cherupayar Thoran ( Ragi putt ani mooga sukke )

Nutritive value of Ragi per 100 g

Protein 7.3 g
Fat 1.3 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 3.44 g
Fibre 3.6 g
Energy 328 Kcal


Wheat Free, Made with Non-Gluten Ingredients, Whole Grain Flour, Dairy Free, Rich In Thiamin, Good Source of Fiber & Iron, A Sodium Free Food, Low Fat; Vegetarian.

Indian consider this food as a Panacea to ward off all ill effects of heat during the summer months. It's favoured as part of prescribed diet for diabetic.

Ragi Puttu

Makes: 1 puttu
Serves: 2

You will need

1 cup ( 225 g ) ragi powder ( do not dry roast ragi powder )
1/2 teaspoon salt
1/4 cup water
1/4 cup grated coconut ( you can reduce the quantity of grated coconut )


Take a big flat bowl. Add 1 cup ragi powder and salt. Sprinkle water and mix it with fingers. Mix it slowly so that it won't roll into small balls.

Break any ragi flour balls which forms during mixing. Spray water little by little. ( Please note that to mix a cup of ragi flour, one may not need more than 1/5th of a cup of water).

After mixing ragi flour; the powder should be just wet or moistened ragi powder (un- like chapatti dough or batter for dosa). Ragi powder should not be dry but wet enough for steaming . Keep aside for half an hour.

Fill this ragi mixture in Puttu maker / gadget for making puttu. This puttu maker / gadget will essentially have a sieve at the bottom. Place a 5 mm layer of grated coconut at the bottom.

The filling should be in such a way that a 5 mm thick layer of grated coconut should be layered every 3 – 4 inch thickness of ragi flour; while filling. Top it with liberal layer of coconut scraping.

Steam it on the pressure cooker on medium flame for 5-8 minutes till a consistent stream of steam emanates from the top of puttu maker. Push the puttu from the puttu maker with the help of a thin rod.

Important while filling: Do not apply pressure on the filling. The filling should be packed loosely inside the puttumaker. Else the puttu will come out like a missile (there will be a pressure built up beneath it and steam will not pass thru it) and will end up as a big disaster.

Payar Thoran

Cherupayar in Malayalam
Moogu in Konkani
Green gram in English

Serves: 2 - 3

You will need

1 cup ( 200 g ) moong / green gram ( cherupayar / moogu )
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/4 teaspoon urad dal

For Coconut paste ( thenga thirummiyathu ):

1 cup ( 100 g ) coconut, grated
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
6 cloves garlic, crushed ( optional )

Mix all the ingredients together and keep aside.


Wash and clean green gram / moong / cherupayar. Soak in 2 cups water for 5 hours or overnight. Add 1 teaspoon salt. Close cooker. Bring to full pressure on high heat till 2 whistles. Switch off the the heat and allow the cooker to cool naturally.

In a frying pan or kadai, heat oil. Add mustard seeds. When they splutter ad cumin seeds ( jeera ) and urad dal. Saute for 2 minutes.

Add cooked moong and coconut mixture. Add extra 1/4 teaspoon salt if you required. Mix well. Cover with a lid and cook on a low heat for 10 minutes or until done and fragrant.

Serve with puttu.

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