Ragi puttu recipe, sweet version made with finger millet, brown sugar and coconut as main ingredients.
A healthy steamed breakfast that is calcium and iron rich.
This steamed breakfast is perfect way to start your day healthy. Let's see how to make tasty, soft and moist Ragi puttu in this post.
This was inspired by my red rice putt recipe on this site, and pairs well with homemade ghee or just a banana by side.
[feast_advanced_jump_to]Ingredients
Here are the main simple ingredients needed for this recipe.
- Ragi flour- Finger millet flour. Ragi is also known as Kezhvaragu or keppai in Tamil.
- Coconut - Fresh grated coconut gives moist results, taste and flavor.
- Sugar - I used light brown sugar.
See recipe card for full list and quantities.
Instructions
1. Take a pan and dry roast the ragi flour firstly. Do it in medium flame.
2. When you see steam rising from the flour and it turns dry, free flowing. Take care not to over roast.
3. Then, transfer to a wide bowl, let it cool down. Add salt and mix well furthermore.
4. Then sprinkle lukewarm water 1 to 2 tablespoon at a time to the flour and mix into the flour by rubbing in.
5. Once it turns soft and holds shape when you take a fist full, stop adding water.
6. Mix well so that no lumps are there as much as possible.
Steaming
7. Steam this moist ragi flour in idli pot or steamer. I used my bamboo mesh lined with cotton cloth.
8. But you can also grease an idli plate and place the flour in it to steam.
Just add the ragi mixture in sprinkled way, do not press or pack it. Otherwise it will turn to lumps.
9. Steam flour for 10 to 15 minutes. Since mine is bamboo mesh, it got done in 10 mins.
You will get a nice aroma of cooked ragi when it is done, so you can know it is done.
10. Take out carefully and transfer to a mixing bowl. Break any large lumps if any gently. Cool down completely.
11. Add cardamom powder, coconut and finally sugar to it and mix.
12. You can serve as such, otherwise use a bowl to mold and serve.
Serving
1. To mold it, take a bowl firstly, you can grease with few drop of ghee. Secondly, sprinkle little coconut and add steamed ragi puttu as a layer over it.
2. Then, pat gently to shape it. Repeat until you fill the bowl. Don't apply too much pressure, just do it gently.
3. I used glass bowl, so I didn't grease. Finally invert over serving plate and gently tap to release.
I saw this idea of using ice cream bowl for serving from Masterchef Mom Uma, and loved to use in this recipe 🙂
Drizzle some melted ghee over it lastly and enjoy!
Hint: I used my bamboo mesh to steam the flour fast and it does it's job neatly. No water collecting at bottom and caking issue.
Here's an Affiliate link to buy a similar product online.
Substitutions
- Sugar - instead of sugar, you can use jaggery or jaggery syrup too
- Ghee - using ghee is optional, you can skip it too if you are a vegan.
This sweet ragi puttu is naturally gluten free.
Variations
- Sweet level - You can adjust the sugar quantity according to your taste buds. Just right amount gives tasty not so dry feel.
- Protien rich - add soft cooked (not mushy) dal like moong dal or chana dal to it.
- Kid friendly - add ghee fried cashews or raisins to it. Serve with sliced banana.
Equipment
As I said I used my Bamboo mesh steamer to steam cook but you can use an idli plate lined with clean kitchen cloth as well affiliate link to purchase the equipment
The same can be done in puttu maker as well. Small one or the kuzha puttu maker affiliate link to purchase the equipment.
Storage
You can store the steamed flour in fridge for couple of days and re-steam it and mix coconut, sugar to serve. After mixing coconut, it won't be good for long. Do not keep more than 3-4 hours in room temperature.
Top tip
- Add water and incorporate little by little. Do not add more water at a time.
- If water is less, the puttu will be dry and not cooked. On the other hand, if you add more water than needed, it will turn to lumps and sticky after you steam.
Recipe card
Ragi puttu recipe
Ingredients
- 1 cup Ragi flour
- 3-4 tablespoon Sugar I used light brown sugar
- ¼ cup grated coconut
- 1 Cardamom powdered
- Ghee as needed
- ¼ teaspoon Salt
Instructions
-
Take a pan and dry roast the ragi flour firstly. Do it in medium flame.
-
When you see steam rising from the flour and it turns dry, free flowing. Take care not to over roast.
-
Then, transfer to a wide bowl, let it cool down.
-
Add salt and mix well furthermore.
-
Then sprinkle lukewarm water 1 to 2 tablespoon at a time to the flour and mix into the flour by rubbing in.
-
Once it turns soft and holds shape when you take a fist full, stop adding water.
-
Mix well so that no lumps are there as much as possible.
Steaming
-
Steam this moist ragi flour in idli pot or steamer. I used my bamboo mesh lined with cotton cloth.
-
But you can also grease an idli plate and place the flour in it to steam.
-
Just add the ragi mixture in sprinkled way, do not press or pack it. Otherwise it will turn to lumps.
-
Steam flour for 10 to 15 minutes. Since mine is bamboo mesh, it got done in 10 mins.
-
You will get a nice aroma of cooked ragi when it is done, so you can know it is done.
Serving
-
Take out carefully and transfer to a mixing bowl. Break any large lumps if any gently. Cool down completely.
-
Add cardamom powder, coconut and finally sugar to it and mix.
-
You can serve as such, otherwise use a bowl to mold and serve.
-
To mold it, take a bowl firstly, you can grease with few drop of ghee. Secondly, sprinkle little coconut and add steamed ragi puttu as a layer over it.
-
Then, pat gently to shape it. Repeat until you fill the bowl. Don't apply too much pressure, just do it gently.
-
I used glass bowl, so I didn't grease. Finally invert over serving plate and gently tap to release.
Video
Notes
- Let puttu cool down completely before you mix sugar.
- Use pure organic jaggery powder if using jaggery to get the goodness of jaggery without any chemicals.
The post Ragi Puttu Recipe | Healthy Breakfast ideas appeared first on Raks Kitchen.
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