Finger millet, commonly referred to as ‘ragi’, is a cereal which is a storehouse of nutrients such as calcium, magnesium, iron, sodium and potassium. It is more nutrient-rich than wheat flour and plain rice. In fact, ragi has the highest amount of calcium – which strengthens bones - among cereals.
Several tasty dishes could be prepared with ragi, including some easy-to-make evening snacks. Here is the recipe for ‘kinnathappam’, a popular snack which is known for its sponge-like texture. Moreover, yeast and baking soda need not be used to make ‘ragi kinnathappam’, making it a healthy option.
Ingredients
1 cup ragi
1 cup grated coconut
250 grams jaggery
2 teaspoons ghee
Preparation
Clean one cup of ragi thoroughly and soak it in water for six hours
Afterwards, grind the ragi in the large jar of a mixie (blender) along with a cup of water
Add one cup of grated coconut to the ragi in the mixie and grind once again
Take out the mixture from the jar and extract the thick coconut milk (onnam paal) with a sieve
Repeat this process in the mixie and extract the thin coconut milk (randam paal) also
Heat a pan, take 250 grams of jaggery and dissolve it in ¼ cup of water
Take a thick-bottomed vessel, pour the coconut milk in it and switch on the flame
Add the jaggery solution after sieving it
Stir the mixture continuously and add one teaspoon of ghee
Allow the liquid to solidify by stirring and when it starts to become thick, add one more teaspoon of ghee
When the mixture turns sufficiently thick, transfer it to another vessel on which ghee was applied
After the content cools down, cut it into the shapes you prefer. The taste-filled ragi kinnathappam is ready
