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.
Time taken: 25 mins
- Kurakkan flour/ ragi – 1 cup
- Coconut – ¼ cup, freshly scraped
- Jaggery – 2 or 3 tbsp, finely chopped
- Salt – pinch
- Add a pinch or two of salt to the kurakkan flour.
- Stir in boiled and slightly cooled water until the flour mixtures becomes coarse and grainy.
- Steam the kurakkan pittu for 10 mins.
- Mix the freshly scraped coconut and chopped jaggery into the steamed pittu and serve hot.
Recipe source: Raji Thillainathan.