Introduction
Finger millet is one of the major millet in India. It is popularly known as Ragi in Karnataka, as well as in parts of Andhra Pradesh and Telangana.
Ragi Huri Hittu (ರಾಗಿ ಹುರಿ ಹಿಟ್ಟು) or Popped Ragi Powder is a popular ready-to-eat breakfast food in Karnataka and is liked by children and adults alike. Ragi Huri Hittu is a low-cost nutrient food. But do you know how Ragi Huri Hittu, or Popped Ragi Powder is made.
In this article, I will take you through the details of how Ragi Huri Hittu is made. Let us know how the kernels of Ragi become Ragi Huri Hittu.
Ragi Huri Hittu (ರಾ ಗಿ ಹು ರಿ ಹಿ ಟ್ಟು) is the Kannada name for Popped Ragi Powder. I will use the phrase in the article due to its popularity.
A small brief about Ragi
Ragi or finger millet is a major staple food in rural Karnataka and several other states. Finger millet has different names in Indian languages and places.
- Ragi in Kannada
- Ragi and Taidalu in Telugu
- Kezhvaragu in Tamil
- Nachani and Bota Bajari in Marathi
- Mandua and Mangal in Hindi
- Kodra in Himachal Pradesh
- Mandia in Oriya
The other names of Ragi are African finger millet and red millet. Finger millet has been a vital staple food in parts of eastern and southern Africa and South Asia.
Karnataka is the major producer of Ragi. Varieties of Ragi are cultivated in Tamil Nadu, Andhra Pradesh, Telangana, Jharkhand, Orissa, Uttarakhand, Chhattisgarh, Maharashtra, Gujarat, Bihar, and Madhya Pradesh.
What is popping of Ragi kernels
Popping is a process of applying dry heat to the Ragi kernels until the moisture in them becomes steam and bursts out. Popping reduces the level of anti-nutrients in Ragi. Popping is done in a hot and dry environment until the kernel bursts out.
How Ragi Huri Hittu or Popped Ragi powder is made
Ragi Huri Hittu is a ready-to-eat food, and no further cooking is needed. Making Ragi Huri Hittu is a simple process. I will explain briefly how Ragi can be converted to Ragi Huri Hittu on a medium or large scale.
Step 1: Receipt of Ragi at Ragi Huri Hittu making unit
Good quality old Ragi is selected and transported to the Ragi Huri Hittu making unit. It is important to select old Ragi for good popping.
Step 2: Cleaning
Ragi is moved over fine mesh vibrating screens to remove dust and dust particles. Winnowers may be used wherever necessary.
Step 3: Inspection
Ragi is visually inspected to locate foreign particles and remove them. Clean Ragi moves to the next stage.
Step 4: Washing and soaking
Ragi is washed thoroughly in clean water. This removes the layer of dust on Ragi kernels. The water is drained.
Soak the Ragi in hot or normal water. Soaking time can be 1 to 4 hours.
Step 5: Drying
Washed and soaked Ragi is dried overnight or by exposing it to hot air. However, the dried Ragi should have a moisture content of around 10 to 15 percent.
Step 6: Ragi puffing roaster machine
Soaked and dried Ragi is poured into the hopper of the Ragi puffing roaster machine. This machine has a cylindrical rotating puffing chamber that is continuously heated by a gas flame or electric coil.
Ragi flows from the hopper into the puffing chamber and the flow is regulated. The ragi kernels come in contact with the hot surface of the puffing chamber. Sudden exposure to heat converts the moisture in the kernel to steam, and the kernel bursts out into a crisp popped ragi.
You may watch this and this YouTube videos to know how a Ragi puffing roaster machine works.
Step 7: Inspection
The popped ragi is collected in a bin. It undergoes visual inspection and moves into the next stage, grinding.
Step 8: Grinding
The popped ragi is ground into powder. This is Ragi Huri Hittu. The machine used for powdering is similar to the machine that grinds other grains into flour. Our Ragi Huri Hittu is ready for packing.
Step 9: Packing
A packing machine packs the Ragi Huri Hittu in packages of the required size. Necessary details like packed weight, dates of manufacturing and expiry, and nutrition details are printed on the packet.
Step 10: Inspection
The packages move on the conveyor belt. A sensor checks the package weight and allows the packages to be packed in carton boxes and stored.
Step 11: Store
The cartons of Ragi Huri Hittu packs are stored in a dry environment until the delivery truck picks them up.
Step 12: Delivery
Cartons of Ragi Huri Hittu packs are delivered to stockists and retailers, enabling them to reach consumers.
Health benefits of Ragi
Ragi or Finger Millet was traditionally a rural staple food in Karnataka and other states of India. Ragi is healthy and affordable due to its lower price compared to other grains. During the 1970s and till the 1990s, Ragi was known as a poor person’s food. The nutrients in Ragi were able to keep its eaters in good health.
Of late, there is a growing awareness about the health benefits of Ragi. Hence, Ragi is perceived as a healthy food and attracts the Urban middle class and elite. This has increased the price of ragi. But even the increased price is less compared to other grains.
The health benefits of Ragi are:
- Apart from carbohydrates, Ragi is an excellent source of nutrients, particularly protein, calcium, iron, phosphorus, zinc, potassium, dietary fiber, etc.
- Ragi may help in the weight loss program.
- Ragi is gluten-free and hence good for people intolerant to gluten.
- Ragi may help in sugar control for diabetic people. Cooked Ragi has a Glycaemic Index of 50 to 65.
- Ragi is highly nutritious and helps in maintaining good health.
Ragi Huri Hittu Recipes
You can use Ragi Huri Hittu to prepare:
- Ragi Huri Hittu Laddu
- Hot Ragi Huri Hittu Malt
- Cold Ragi Huri Hittu Buttermilk and so on.
Ragi Huri Hittu can be consumed as a healthy food before or after a workout.
Ragi Huri Hittu Laddu
Ingredients
- Ragi Huri Hittu 1 cup
- Fresh boiled and cooled milk, ½ cup
- Jaggery powder to your taste
- Pieces of ghee-fried dry fruits as per taste
- Pinch of cardamom powder
- Grated coconut or copra
- Ghee
Preparation
Mix Ragi Huri Hittu, jaggery powder, dry fruits, cardamom powder, and milk in a bowl to a dough. Divide the dough into 4 or 5 parts. Apply ghee to your palm and shape the dough into Ladoos. Roll the Laddus in grated coconut. Delicious Ragi Huri Hittu laddus are ready for eating.
Ragi Huri Hittu Malt
Add 2 or 3 spoons of Ragi Huri Hittu and jaggery powder (as per taste) into a cup. Pour the hot milk and mix well with a spoon. Hot Ragi Huri Hittu Malt is ready to drink. You may add a little ghee (optional).
Ragi Huri Hittu Butter Milk
Add 2 or 3 spoons of Ragi Huri Hittu, one cup of buttermilk, cut pieces of coriander leaves, ginger, and curry leaves into a mixer and mix well. Ragi Huri Hittu Butter Milk is ready. You can drink it after filtering off the solids or without filtering. Adding green chilies is an option. You may drink chilled on hot days.
Can you make Ragi Huri Hittu at home?
Yes. It is possible to make Ragi Huri Hittu at home. Follow the same steps and use a thick concave griddle (kadai) for frying Ragi. This and this YouTube videos (Kannada) may guide you.
Popping Ragi is tricky. Do not get discouraged if you fail the first time. There is always a second time.
Conclusion
Ragi Huri Hittu is a delicious and healthy food. During earlier days (1970s and 1980s), I used to carry the cleaned Ragi to a place where it was roasted and popped, and then to another place to get it powdered. But today, things have become easy, and packed Ragi Huri Hittu is available in the shops.
Hope this article was interesting to you all.
To know more about finger millet, you may visit:
https://en.wikipedia.org/wiki/Finger_millet
You may want to read the following articles:
What is Sabudana and how it is made in India
How Poha is made from rice (paddy)
Nutrients and Vitamins in Cornflakes
How Murmura or Puffed Rice is made from Rice
How Rice is Grown and Harvested in India
Note: If you are new to Ragi and Ragi Huri Hittu, please consult your doctor before adding them to your diet. It is good to take the doctor’s advice before adding a new food to your diet.