Ragi/ finger millet /nachni,kurakkan is a gluten
free whole grain,which aids in weight loss and
good for diabetic patients.
If I had to make pittu, it was rice flour ( red/
white) or wheat /all purpose flour ( roasted).
Recently only,I knew you could make ragi pittu
tasty like other pittu.
The trick is that you have to mix rice flour with
the ragi flour to get a good taste,not failing lots
of coconut too.I love to have with coconut
milk,banana,and sugar,but my family likes it
with channa ( chickpea curry ).
Today I tried two versions of ragi pittu .One
with coconut ,and the other with a little
The feedback stars were more for the vegetable
I want to also state that Kerala cuisine,has the
unique meat pittu,especially made with beef.
( will post soon)
So here’s to both the versions
1 cup ragi flour
1/2 cup rice flour ( red or white)
2 cups grated coconut
Mix the ragi,rice flour,salt and 1/2 cup coconut.
Sprinkle water little by little and mix with the
tip of your fingers .
The mixture should be crumbly ,and if you
hold a portion with your fingers it should hold
If you have the stainless steel cylindrical pittu
steamer, or the bamboo pittu maker you will
get a neat roll .
You could also tie up in a muslin cloth,and
steam for 15- 20 minutes.
Use the remaining coconut to create portions.
Starting with coconut,and ending with coconut
Now to the vegetable pittu
1 carrot ,a small leek or spring onions ,2-3
beans chopped fine,1/2 tsp ginger- garlic
chopped ,1 green chilli chopped,1 tsp chilli
powder or chilli flakes,1/4 tsp garam masala
powder ,salt to taste,1 tsp oil / ghee
Mix all these together ,and layer vegetables and
pittu mix ,and steam till done .