From the classic idli-dosa, puttu, appam, chaapathi and porotto to bread-omlette, sandwiches and boiled eggs and milk, Keralites love to experiment with their nutritious breakfast combinations. However, in the beautiful woods where people live in harmony with the nature, finger millets, ragi powder and tapioca tops the breakfast menu.
Korangatti is a unique breakfast dish prepared using the finger millet. Not even a pinch of salt or sugar is added in this extremely nutritious dish. Water is boiled in an earthen pot with a large mouth. When it begins to boil, half of the boiling water is transferred into another pot.
Powdered finger millet is added into the boiling water and is mixed well using a special instrument made by tying two wooden rods together. If the mixture turns thicker, it is loosened by adding the hot water which has been saved earlier. The finger millet is mixed well with the water until it has a slightly thick consistency.
The cooked korangatti is then served in small portions on plantain leaves for it to cool down. The korangatti is a bit larger in size than our regular idli. The dish has a distinctive brown colour from the finger millet. It doesn't have any salty, sweet or sour flavour. Korangatti is enjoyed as a breakfast dish with the perfect accompaniment of green leaf chutney called bajji.
