Ragi Huri Hittu | Roasted Ragi Powder | Ragi Recipes
Author: Vindhya Desai
Recipe type: Homemade
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 200 Gm
- 200 Gm ragi/finger millet/nachni
- Water to wash
- In a sieve, clean and add the ragi
- Wash the ragi well and make sure there are no impurities
- Leave it for 5-10 minutes in the sieve and let the water drain out
- On a clean kitchen cloth, empty the washed ragi onto it
- Spread the ragi evenly all over the cloth
- Leave the cloth with the ragi spread on it in a cool place for 6-8 hours
- Heat a heavy bottomed pan or kadai on low flame for atleast 5-8 minutes
- Now add around 2 to 3 Tbsp of ragi into the kadai
- Use a pair of wooden sticks or clean chopsticks and start frying the ragi
- Remember to always fry on low flame, ragi starts to change colour
- Cover with a lid for a few seconds
- Now most ragi start to pop and rest of the ragi get roasted
- See how the ragi have popped, a few pops can be seen conspicuously
- Remove the roasted and popped ragi onto a plate to cool
- Repeat with all the ragi and roast, pop it till well roasted
- Allow to cool completely
- In a dry grinder or coffee grinder, add the roasted ragi into the jar
- Grind the ragi into a powder, it should not be coarse not very fine
- Store in a airtight container and use as required
Always roast in small quantities to ensure even roasting
Use wooden sticks to pop and do not disturb the pan a lot
Do not keep the ragi drying on the cloth in the sun, always keep it in a cool, shadow place for drying
Recipe by Food Of Interest at https://foodofinterest.com/ragi-huri-hittu/
3.5.3226