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Ragi Puttu Recipe | CraftMyMeals | CraftMyMeals

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Recipes
Ragi Puttu

south_indianeasyveganvegetariangluten-freedairy-free

soy-free

jain

kosher

mediterranean

Ragi Puttu

Popularity

3.0

Taste Score:7/10

A wholesome and nutritious steamed breakfast from South India. Made with finger millet flour and fresh coconut, this dish has a lovely soft, crumbly texture and is naturally vegan and gluten-free.

Prep15m

Cook15m

Servings4

Serving:1 piece

304 cal

Ingredients

For 4 servings

2 cup Ragi Flour (Also known as finger millet flour.)
1 cup Grated Coconut (Freshly grated is recommended for best flavor and moisture.)
0.5 tsp Salt
0.75 cup Water (Use warm water. Add gradually, you may need slightly more or less.)

Nutrition per Serving

304

Calories

Protein

48g

Carbs

Instructions

1
Prepare the Ragi Flour Mixture
- In a large mixing bowl, combine the ragi flour and salt. Whisk them together to ensure the salt is evenly distributed.
- Begin adding warm water, a tablespoon at a time. Use your fingertips to rub the water into the flour, breaking up any lumps as you go.
- Continue this process until the flour is moist and resembles the texture of wet sand or breadcrumbs. The mixture should not be a paste or a dough.
- To test for the correct consistency, take a small amount of the mixture in your fist and press it. It should hold its shape. When you gently press it again with your finger, it should crumble easily.
- Cover the bowl and let the mixture rest for 10 minutes. This allows the flour to absorb the moisture evenly.
2
Layer and Steam the Puttu
- Fill the base of a puttu steamer (puttu kutti) with about 2-3 cups of water and bring it to a boil over medium-high heat.
- Place the perforated disc at the bottom of the cylindrical steamer tube. Start by adding a 1-inch layer (about 2 tablespoons) of grated coconut.
- Gently spoon the prepared ragi mixture on top of the coconut, filling it about halfway up the tube. Do not press or pack the flour down, as this will result in a hard puttu.

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25 min

263cal

7gprotein

About This Ragi Puttu Recipe

A wholesome and nutritious steamed breakfast from South India. Made with finger millet flour and fresh coconut, this dish has a lovely soft, crumbly texture and is naturally vegan and gluten-free.

This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 304.43 calories per serving with 7.16g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.

10g

Fat

Fiber4g

Sodium299mg

Potassium210mg

Phosphorus196mg

Know more about our calculations

Add another layer of grated coconut, followed by the remaining ragi mixture. Finish with a final layer of coconut on top.

Place the lid on the tube and fit it securely onto the base pot where the water is boiling.

Steam for 10-12 minutes. The puttu is cooked when a steady stream of steam is released from the vents on the lid. You will also notice a pleasant cooked aroma.

If you don't have a puttu steamer, you can use an idli stand. Grease the idli plates, fill them with the ragi mixture, and steam for 10-12 minutes.

Serve Hot

Once cooked, carefully remove the cylindrical tube from the pot using a kitchen towel.
Remove the lid and use the provided rod or a long wooden spoon handle to gently push the steamed puttu out from the bottom onto a serving plate.
Serve immediately while hot. Ragi Puttu pairs wonderfully with ripe bananas, a sprinkle of sugar or jaggery, and a drizzle of ghee. For a savory option, serve it with kadala curry (black chickpea curry) or green gram curry.

Pro Tips

1For a perfectly soft texture, ensure you add water very gradually. Rushing this step can create a lumpy or doughy mixture.
2Always keep the flour mixture light and airy when filling the steamer. Compacting it will prevent steam from passing through and cooking it evenly.
3Using warm water to moisten the flour helps in achieving a softer puttu.
4If you find lumps in your mixture after adding water, you can pulse it in a mixie or food processor for a few seconds to get a uniform, crumbly texture.
5Ragi puttu is best enjoyed fresh and hot. It tends to become dry and hard as it cools down.

Recipe Variations

Sweet Puttu

Mix 1/4 cup of powdered jaggery or brown sugar into the ragi flour mixture before steaming for a naturally sweet version.

Savory Puttu

Add 1/4 cup of finely chopped shallots, 1 finely chopped green chili, and 1 teaspoon of cumin seeds to the ragi mixture for a spicy, savory breakfast.

Vegetable Puttu

Incorporate finely grated carrots or beetroot into the coconut layers for added nutrition and color.

Multi-Millet Puttu

Create a healthier blend by using a mix of ragi flour, pearl millet (bajra) flour, and jowar flour.

Health Benefits

🦴

Promotes Bone Health

Ragi is one of the best non-dairy sources of calcium, which is crucial for maintaining strong bones and teeth and preventing osteoporosis.

✨

Aids in Digestion and Weight Management

The high dietary fiber content keeps you full for longer, reducing cravings and aiding in weight loss. It also promotes healthy digestion and prevents constipation.

✨

Excellent for Diabetics

Ragi has a low glycemic index, meaning it releases sugar into the bloodstream slowly. This helps in managing blood sugar levels, making it an ideal food for people with diabetes.

✨

Naturally Gluten-Free

As a gluten-free grain, ragi is a safe and nutritious option for individuals with celiac disease or gluten sensitivity.

Frequently Asked Questions

Is Ragi Puttu healthy?

Yes, Ragi Puttu is exceptionally healthy. Ragi (finger millet) is a gluten-free superfood rich in calcium, iron, and dietary fiber. It aids in weight management, helps control blood sugar levels, and promotes bone health. Steaming is a healthy cooking method that preserves nutrients.

How many calories are in one serving of Ragi Puttu?

One serving of Ragi Puttu (approximately 135g) contains around 300-320 calories. The exact count can vary based on the amount of coconut used and any additional toppings like sugar or ghee.

My puttu turned out hard and dense. What went wrong?

Hard puttu is usually caused by two things: either the flour mixture was too wet and doughy, or you packed the flour too tightly into the steamer. Ensure the mixture is crumbly and light, and always spoon it gently into the puttu maker without pressing down.

Can I make Ragi Puttu without a special puttu steamer?

Absolutely! You can steam the mixture in greased idli plates for 10-12 minutes. Another traditional method is to use a clean coconut shell (chiratta) with a hole at the bottom, placed over a pressure cooker nozzle.

How do I store and reheat leftovers?

Store leftover puttu in an airtight container in the refrigerator for up to 2 days. To reheat, crumble the puttu and steam it again for 4-5 minutes until soft and hot. Avoid microwaving as it can make it chewy.