Browntop and Ragi Hurihittu (Popped Millet Flour)
Prep 30 min · Cook 15 min · Servings not given in the source
Make
Ingredients
- popped browntop millet rava — 75 g (browntop grains popped, then milled coarse)
- popped finger millet (ragi) flour — 25 g
- sugar — 20 g (from the thesis's formulation table and its chart of the best-accepted mix (the annexure prints 0.8 g))
- coconut powder — 10 g (from the same table and chart (the annexure prints 5 g))
Method
- Pop the browntop grains a handful at a time in a very hot, heavy dry pan, shaking until they burst; take them off as soon as the popping stops and sieve out any that did not pop. Pop the ragi the same way.
- Mill the popped browntop and the popped ragi separately.
- Mix the two with the sugar and coconut powder and pack airtight.
Water and timing
No water: hurihittu mix is a dry blend of the popped flours, sugar and coconut powder.
From: UAS Bengaluru, M.Sc. thesis on browntop millet (Roopa, 2015), PDF p. 46 (printed p. 24); UAS Bengaluru, M.Sc. thesis on browntop millet (Roopa, 2015), PDF p. 43
Tips
- General practice: hurihittu is usually eaten moistened with milk, buttermilk or ghee and jaggery.
Adapted from UAS Bengaluru, M.Sc. thesis on browntop millet (Roopa, 2015), PDF p. 124 (printed p. 81), written in our own words.