Ragi Pitha, a traditional delicacy from Eastern India, particularly Odisha and parts of West Bengal, is a healthy and delicious treat made from finger millet flour (ragi). This recipe is perfect for breakfast, snacks, or festive occasions. Packed with nutrients and bursting with flavor, Ragi Pitha is a must-try for anyone looking to explore regional Indian cuisine.

Ingredients:

For the Pitha:

• 1 cup ragi (finger millet) flour
• 1/2 cup rice flour
• 1/2 cup grated coconut
• 1/2 cup jaggery (adjust according to taste)
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1 cup water
• 2 tablespoons ghee (clarified butter) or oil for cooking

Optional Garnishes:

• Fresh coconut slices
• Roasted sesame seeds
• Chopped nuts (almonds, cashews, etc.)

Instructions:

Step 1: Prepare the Batter

1. Mix Dry Ingredients: In a large mixing bowl, combine the ragi flour, rice flour, grated coconut, cardamom powder, and salt.
2. Prepare Jaggery Syrup: In a small saucepan, heat the water and add the jaggery. Stir until the jaggery melts completely and the mixture forms a syrup.
3. Combine: Gradually add the jaggery syrup to the dry ingredients, stirring continuously to avoid lumps. The batter should have a smooth, pouring consistency. If needed, add a little more water to achieve the right consistency.

Step 2: Cook the Pitha

1. Heat the Pan: Place a non-stick pan or tawa on medium heat and grease it lightly with ghee or oil.
2. Pour the Batter: Using a ladle, pour a small portion of the batter onto the hot pan and spread it gently to form a small, thick pancake. The size can vary based on your preference.
3. Cook: Cook the pitha on medium heat until bubbles form on the surface and the edges start to lift slightly. Flip it over and cook the other side until golden brown. Ensure it’s cooked through but still soft.
4. Repeat: Repeat the process with the remaining batter, greasing the pan as needed.

Step 3: Serve

1. Garnish: Serve the Ragi Pitha warm, garnished with fresh coconut slices, roasted sesame seeds, or chopped nuts for added texture and flavor.
2. Enjoy: Ragi Pitha can be enjoyed on its own or with a side of yogurt or a cup of hot chai.

Tips and Variations:

• Sweetness: Adjust the sweetness by varying the amount of jaggery to suit your taste.
• Texture: For a crunchier texture, you can add a tablespoon of roasted semolina (sooji) to the batter.
• Flavor Enhancements: Add a pinch of nutmeg or saffron to the batter for a unique flavor twist.
• Storage: Store any leftover pitha in an airtight container. They can be reheated on a pan or in a microwave before serving.

Nutritional Benefits:

Ragi is a powerhouse of nutrients, including calcium, iron, and dietary fiber. It’s gluten-free, making it an excellent choice for those with gluten intolerance. The use of jaggery instead of refined sugar not only adds a rich, caramel flavor but also provides essential minerals.

Final Thoughts:

Ragi Pitha is more than just a dish; it’s a culinary journey into the heart of Eastern Indian traditions. Whether you’re looking for a healthy snack or a taste of nostalgia, this recipe will not disappoint. So, roll up your sleeves and give this wholesome, delectable treat a try. Happy cooking!