Kurakkan Pittu

Kurakkan, also known as ragi, is a type of millet that is gluten-free and diabetic friendly. At home, the most common and popular form of pittu is the rice flour pittu. Occasionally, my mother makes the atta flour pittu or the kurakkan flour pittu.

Below is the simple recipe for making kurakkan flour pittu. The rice flour pittu and atta flour pittu easily blend with any curries and is a convenient meal to prepare. Kurakkan, however, has a distinctive taste that I find does not easily merge with just any curry. As such, I prefer to eat kurakkan pittu simply sprinkled with coconut and jaggery.

Kurakkan Pittu

Time taken: 25 mins

Serves 2

Kurakkan pittuIngredients:

  • Kurakkan flour/ ragi – 1 cup
  • Coconut – ¼ cup, freshly scraped
  • Jaggery – 2 or 3 tbsp, finely chopped
  • Salt – pinch

Method:

  1. Add a pinch or two of salt to the kurakkan flour.
  2. Stir in boiled and slightly cooled water until the flour mixtures becomes coarse and grainy.
  3. Steam the kurakkan pittu for 10 mins.
  4. Mix the freshly scraped coconut and chopped jaggery into the steamed pittu and serve hot.

Recipe source: Raji Thillainathan.

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8 thoughts on “Kurakkan Pittu

    • Pittu is a main dish, not dessert, generally served for dinner and sometimes for breakfast. While it is common to eat it with a curry, those with a sweet tooth can eat it with sugar sprinkled over it. I find kurakkan flour to have a distinctive taste and I prefer the combination of jaggery (palm sugar) with kurakkan pittu. Others at home eat it with a curry or mixed with stir-fried vegetables.

  1. Wow, this sounds utterly divine. I’ve just discovered our local shop sells a whole heap of interesting and gluten free flours that world cost a fortune at a wholefoods shop- i can’t wait to try this. Thank you xx

    • I think you will enjoy pittu with brinjal/ aubergine curry and kurakkan pittu with jaggery. I just wanted to let you know that I have posted three types of pittu recipes with different flour. Please note that while kurakkan or ragi does not require to be roasted before use, the rice flour and atta flour needs to be roasted as mentioned in the respective recipes. Do let me know how it turned out 🙂

      • Ahila, i wanted to say a huge thank you. I made your Brinjal curry on saturday for guests- it was delicious was enjoyed by all. i’ve yet to make the pittu as i don’t have a steamer but i have the millet flour so its only a matter of time. look forward to enjoying more of your recipes! thank again xx

      • Wonderful! I am really happy to hear that, Rebecca, and will pass on your comment to my mother who is the source of the recipe. I asked my mother suggestions for improvised steamers and this is what she recommends if you do not have a steamer – you could use a saucepan half-filled with water. If you have a large strainer or something with tiny holes, place it at the top and put the pittu mixture on it and cover with a lid.

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