Site icon Food Of Interest

Ragi Huri Hittu | Roasted Ragi Powder | Ragi Recipes

Ragi Huri Hittu

Homemade roasted ragi powder or famously known as ragi huri hittu is something we have grown up with. Ragi huri hittu is one of the most delicious things to eat ever, for breakfast. It is nutritious and at the same time no compromise on taste. A proud Bangalorean/Bengalurean knows the value of this.
Nowadays everyone consumes fancy porridges and nutrition bowls. I say nothing wrong with that but remember we have a age old tradition of making a delicious product for consumption. We must stick to these old recipes and never forget the importance. Ragi or finger millet or nachni is something that is local to us. We have grown the grain for hundreds of years.


Yes, making ragi huri hittu at home is time consuming and some effort is involved. You can also buy good quality ragi huri hittu in organic stores. The best one known to us though is from ಸುಬ್ಬಮ್ಮ ಅಂಗಡಿ (subbamma stores) in Gandhi Bazaar (not sponsored). They make the best ragi huri hittu. But here I do not have such luxury, I tried my hand at making ragi huri hittu and it was great! You can mix with hot milk, jaggery and milk for a sweet version. Or mix with curd, roasted groundnuts and salt to taste for a savoury version.
Try more ragi based recipes:
Ragi dosa
Ragi oats dosa
Ragi roti


5.0 from 2 reviews
Ragi Huri Hittu | Roasted Ragi Powder | Ragi Recipes
 
Prep time
Cook time
Total time
 
Fresh and nutritious, homemade ragi huri hittu or roasted ragi powder
Author:
Recipe type: Homemade
Cuisine: Indian
Serves: 200 Gm
Ingredients
  • 200 Gm ragi/finger millet/nachni
  • Water to wash
Method
  1. In a sieve, clean and add the ragi
  2. Wash the ragi well and make sure there are no impurities
  3. Leave it for 5-10 minutes in the sieve and let the water drain out
  4. On a clean kitchen cloth, empty the washed ragi onto it
  5. Spread the ragi evenly all over the cloth
  6. Leave the cloth with the ragi spread on it in a cool place for 6-8 hours
  7. Heat a heavy bottomed pan or kadai on low flame for atleast 5-8 minutes
  8. Now add around 2 to 3 Tbsp of ragi into the kadai
  9. Use a pair of wooden sticks or clean chopsticks and start frying the ragi
  10. Remember to always fry on low flame, ragi starts to change colour
  11. Cover with a lid for a few seconds
  12. Now most ragi start to pop and rest of the ragi get roasted
  13. See how the ragi have popped, a few pops can be seen conspicuously
  14. Remove the roasted and popped ragi onto a plate to cool
  15. Repeat with all the ragi and roast, pop it till well roasted
  16. Allow to cool completely
  17. In a dry grinder or coffee grinder, add the roasted ragi into the jar
  18. Grind the ragi into a powder, it should not be coarse not very fine
  19. Store in a airtight container and use as required
Notes
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
3.5.3226
Ragi Huri Hittu Stepwise:
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 nor very fine
  
Store in a airtight container and use as required
 

Exit mobile version