Tuesday, October 24, 2006
We make rice puttu for navaratri. Raagi puttu is vey famous too. I had purchased some raagi flour for making Ragi dosa. So I decided to try this also. One thing about ragi flour is it turns stale quickly. Since I got the flour in USA, it probably is already stale and not as tasty as the ones ground in India. Surprisingly, it tastes very close to the rice puttu I am used to and it is so much better for you.
I followed this recipe but like some other recipes, I slightly roasted the flour until aromatic. It drives away any stale odor your flour might have.
It stays for upto a week in the refrigerator. It tastes great with a little ghee on top.
Posted by Mika at 9:15 PM