Salty Ragi Pitha
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About Salty Ragi Pitha
Salty Ragi Pitha is a wholesome, gluten-free breakfast staple rooted in Indian homestyle cooking. Made from nutrient-rich ragi, also known as finger millet, this dish is celebrated for its heart-healthy benefits, thanks to its negligible cholesterol and sodium content. The blend of ragi flour, semolina, rice flour, and whole wheat flour creates a satisfying base, while fresh veggies add a burst of color and flavor.
This savory pitha is not only filling but also keeps you energized and satisfied for hours, making it an ideal start to your day. Its unique combination of ingredients supports digestive health and provides lasting nutrition, ensuring your stomach stays full for longer periods without compromising on taste or health.
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Recipe Time & More
Ingredients
- 2 tbsp Ragi Flour
- 2 tbsp Semolina (Suji)
- 2 tbsp Rice Flour
- 2 tbsp Wheat Flour (whole)
- 1 cup Vegetables (mixed)
- 1 tbsp Sesame Seed Oil
- 1 tbsp Fruits Vinegar
- 1 tsp Moringa Masala
- 1 tsp Drumstick (crystal)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Make a dough with ragi flour, semolina, rice flour, wheat flour and salt. Then keep rest for 10 minutes.
- Take a pan add sesame oil, all green veggies, green chillies, salt and fruits vinegar. Stir for a few minutes finally add crushed moringa masala and crushed drumstick leaves.
- Now divide the dough into equal parts then spread the dough and fill with cooked veggies. Fold and steam for 10 minutes. After then serve with homemade tomato sauce and sprinkle mixed herbs.
Recipe Notes
https://youtu.be/VB5r67fdGBw
Click this link to watch the recipe on my YouTube channel nanan swade geeta.
Additional Tips
- For extra flavor and texture, consider adding finely chopped greens like spinach or methi (fenugreek leaves) to the batter; they pair well with the earthy taste of ragi and boost the dish’s nutritional value.
- If you prefer a crispier exterior, cook the pitha on a well-heated cast iron skillet with a thin layer of sesame oil, pressing gently with a spatula to maximize surface contact for even browning.
- To make the recipe gluten-free, simply omit the wheat flour and increase the rice flour proportion; add a tablespoon of besan (chickpea flour) for better binding if needed.
- Salty Ragi Pitha can be made ahead and stored refrigerated in an airtight container for up to two days; reheat on a hot skillet or in a steamer for a freshly-made texture.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 292kcal | Carbohydrates: 26g | Protein: 13g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Sodium: 1710mg | Fiber: 1g
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Geeta Biswas
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This looks perfect! Thanks for posting.
This looks divine! Can’t wait to make it.
I cannot remember when was the last time I ate a Salty Ragi Pitha. Here in our area there are no restaurant or food trucks that are selling this kind of Pitha and I am craving for it. Luckily I found this amazing recipe for Salty Ragi Pitha and I will give it a try this weekend, wish me luck!
Absolutely delicious! Thanks for sharing.
I’m loving this recipe already!
Looks so incredible! Thank you for sharing.