Ragi Puttu
Soft, crumbly steamed finger millet cakes layered with fresh coconut. A wholesome twist on the classic Kerala breakfast, Ragi Puttu is earthy, nutritious, and naturally gluten-free. Pairs perfectly with kadala curry or ripe bananas for a simple, satisfying meal.
For 4 servings
- prep · ~5 min
Prepare the ragi flour.
Place the ragi flour in a wide bowl. Add salt and mix well. Sprinkle warm water little by little while rubbing the flour between your fingers. The flour should feel like wet sand — when you press a handful, it should hold its shape briefly but crumble easily.
TIPDon't add water too fast, or the flour will turn into a sticky dough. Add slowly and keep rubbing. - prep · ~5 min
Set up the steamer.
Fill the bottom pot of the puttu maker or pressure cooker with water, leaving enough gap so it doesn't touch the puttu cylinder. Bring the water to a boil over medium heat.
- assemble · ~2 min
Layer the puttu in the cylinder.
1.Insert the perforated disc at the bottom of the puttu cylinder.2.Add a generous spoonful of grated coconut as the first layer.3.Gently spoon in the moist ragi flour till the cylinder is one-third full. Do not press down.4.Add another layer of coconut, then ragi flour, repeating until the cylinder is nearly full.5.Finish with a final layer of coconut on top.TIPNever pack the flour tightly. The steam needs to pass through the loose crumbly flour for a soft puttu. - steam · ~7 min
Steam the ragi puttu.
Place the filled cylinder on the mouth of the boiling steamer pot. Steam on medium-high heat for 5-7 minutes until fragrant and a skewer inserted comes out clean. A steady plume of steam should escape from the top.
- serve · ~1 min
Unmould and serve hot.
Remove the cylinder carefully. Use a wooden skewer or the back of a spoon to push the puttu out onto a plate. Serve immediately with kadala curry, banana, or a drizzle of ghee and sugar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly coarse ragi flour for a better crumbly texture; fine flour can turn pasty.
- 2Rub the water into the flour with your fingertips until it feels like wet sand — this is key for fluffy puttu.
- 3Never press the flour down in the cylinder; keep it loose so steam can circulate evenly.
- 4If you don't have a puttu maker, use a steamer basket lined with a muslin cloth.
- 5For extra aroma, add a pinch of cardamom powder to the ragi flour before steaming.
- 6Make ahead: store the moist flour in the fridge for up to a day; steam fresh when needed.
Adapt it for your goals.
Sweet puttu
Add 2 tablespoons of grated jaggery or sugar to the ragi flour along with a pinch of cardamom for a naturally sweetened breakfast.
savory puttuSavory puttu
Mix in 1/4 teaspoon of cumin seeds and a pinch of black pepper to the flour for a spiced savory version that pairs with egg curry.
high protein puttuHigh-protein puttu
Replace 1/4 cup of ragi flour with roasted chickpea flour (besan) for a protein boost without changing the texture much.
vegan puttuVegan puttu
Use coconut oil instead of ghee when serving, and skip optional sugar — it's already vegan-friendly with the basic recipe.
Why this is on our healthy list.
Rich in Calcium
Finger millet (ragi) is one of the best grain sources of calcium, supporting bone health — a single serving provides a significant amount of this mineral.
High in Dietary Fiber
The whole-grain ragi flour and coconut together offer ample fiber, which aids digestion and helps maintain steady energy levels.
Naturally Gluten-Free
Ragi is a millet with no gluten, making this dish suitable for those with celiac disease or gluten sensitivity.
Low Glycemic Index
Ragi has a lower glycemic impact compared to refined grains, helping to manage blood sugar spikes when eaten as part of a balanced meal.
Frequently asked questions
You likely added too much water or pressed the flour down too firmly in the cylinder. The flour should be moist but crumbly, and always left loose.
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