Ragi Puttu is a healthy wholesome breakfast dish made by steaming ragi flour and mixing it with sugar, coconut and ghee. This is quick to make with mild sweetness, crunch from coconut and flavour from cardamom. You can shape it in a mould and press it out, it looks tempting on the plate. Tips included for lump free soft ragi puttu.
Ragi Puttu has a crumbly texture and it tastes slightly sweet, with a hint of cardamom. This recipe can be made in just few minutes. You can serve it hot with banana and cane sugar on the side. It is wholesome and easy to make for breakfast, and your family will ask for more.
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About Ragi Puttu
Ragi Puttu is made with ragi flour as the main ingredient. This puttu is rich in calcium and nutrients which makes it wholesome. You use simple ingredients like ragi flour, coconut, cane sugar or jaggery and ghee.
The texture is soft, moist and crumbly at the same time, the flour absorbs water and becomes light and airy once steamed. You have to get the water amount right, like a breadcrumb mixture. If you add too much water, the puttu might become hard and sticky.
Puttu is my favourite and this ragi puttu adds more taste. Ragi puttu makes a whole some, filling and healthy breakfast. You can adjust sweetness according to your liking. You can even skip sugar if you are serving it for elders.
This recipe can be served in different ways. Just mix everything and serve it in a plate or bowl. You can also place the coconut in a bowl first, then add the puttu on top, invert and serve. This makes ragi puttu look tempting and attractive.
I make this for breakfast because it is quick and healthy. My family loves it with banana or sometimes egg curry. However it tastes really good as such without any sides too.
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Ragi Puttu Video
Ragi Puttu Ingredients
- Ragi Flour - I use ragi flour as the main ingredient, it is roasted first to bring out the flavour then mixed with salt and water.
- Water - I add water little by little to make breadcrumb like mixture. Do not add too much or the puttu become will become sticky.
- Ghee - I use ghee to make the puttu rich, moist and flavourful.
- Coconut - I add grated coconut for mild sweetness and nice texture.
- Sweetener - I add cane sugar or jaggery for mild sweetness. You can also use regular white sugar if you prefer.
- Cardamom Powder - I add cardamom powder for a mild flavour.
- Salt - I add salt to bring out all the flavours and balance the taste.
How to make Ragi Puttu Step by Step
1.Measure 1 cup ragi flour and add it to a pan. Dry roast for few minutes until steam escapes from the flour. Roast in low flame, do not burn the flour.
2.Transfer to a bowl,. When it is still warm, add salt to it.
3.Mix well, add water little by little.
4.Rub and mix so that there are no lumps.
5.When you hold with your palm it should hold together but when pressed it should easily crumble. This is the right stage.
6.Press and mix with a ladle to avoid lumps.
7.Transfer the flour to a idli plate.
8.I placed my bamboo mesh, placed a cloth on it and then added the remaining flour. Close loosely with the edges of the cloth.
9.Close with lid. Steam in low medium flame for 10-12 minutes.
10.After steaming gently open and remove. Transfer the puttu to a mixing bowl.
11.Mix it well with a ladle to break the lumps if any.
12.Now add ⅓ cup grated coconut(reserve little for serving), ¼ cup cane sugar, 1 and ½ tablespoon ghee(add as per need) and ⅛ teaspoon cardamom powder.
13.Mix it well. Add more ghee if it is dry. Ragi puttu is ready!
14.To a bowl sprinkle little grated coconut.
14.Add ragi puttu and press tight.
15.Invert and tap gently.
16.Ragi puttu is ready.
Serve and enjoy!
Expert Tips
- Roasting - I roast ragi flour for 2 minutes until steam comes from the flour.
- Mixture - I mix water little by little to make a breadcrumb texture. It should hold together but crumble when pressed.
- Water - I keep water minimal because extra water makes the puttu hard. It should stay moist, crumbly, not wet.
- Steaming - I steam for 10 to 12 minutes, no more. Take it out when you see a slight colour change.
- Use a cloth - I place a white cloth in the steamer first. You can also use an idli plate if you have one.
- Mix well - I mix ghee, cardamom, jaggery and coconut well after steaming. This brings all the flavours together.
- Serving - I always serve ragi puttu while warm because the texture is soft and nice.
Serving and Storage
Serve ragi puttu hot or warm with sliced banana and cane sugar on the side. You can fill a bowl with grated coconut first, add the cooked puttu on top and press it well, then invert it to the serving plate for a nice look. Ragi puttu is best when served fresh and eaten right away.
FAQS
1. Why is my puttu hard?
It means you add too much water to the mixture. Keep the water minimal so it stays crumbly, not moist and sticky.
2. Can I use store bought ragi flour?
Yes, store bought ragi flour works fine. But make sure you dry roast it for a few minutes before mixing with water to bring out the flavour.
3. How long can I store this puttu?
Ragi puttu is best served fresh and eaten right away. You can store leftovers in a container for one day in fridge and sprinkle little water, steam it for 3-5 minutes before serving.
4. Can I make puttu in any steamer?
Yes, you can use an idli plate or any steamer you have. You can also use a cloth for steaming, this makes the puttu soft.
5. How to get soft ragi puttu?
Make sure you add just enough water and mix well. While mixing rub and mix to avoid lumps. While adding to steamer, add it in a sprinkled manner. Steam for just the mentioned time, steaming for a long time makes the puttu hard.
If you have any more questions about this ragi puttu recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Ragi Puttu Recipe
Ingredients
- 1 cup ragi flour
- salt to taste
- water as needed
- ⅓ cup grated coconut
- ¼ cup cane sugar
- ⅛ teaspoon cardamom powder
- 1 ½ tablespoon ghee add more if needed
Instructions
- Measure 1 cup ragi flour and add it to a pan. Dry roast for few minutes until steam escapes from the flour. Roast in low flame, do not burn the flour.
- Transfer to a bowl,. When it is still warm, add salt to it.
- Mix well, add water little by little.
- Rub and mix so that there are no lumps.
- When you hold with your palm it should hold together but when pressed it should easily crumble. This is the right stage.
- Press and mix with a ladle to avoid lumps.
- Transfer the flour to a idli plate.
- I placed my bamboo mesh, placed a cloth on it and then added the remaining flour. Close loosely with the edges of the cloth.
- Close with lid. Steam in low medium flame for 10-12 minutes.
- After steaming gently open and remove. Transfer the puttu to a mixing bowl.
- Mix it well with a ladle to break the lumps if any.
- Now add ⅓ cup grated coconut(reserve little for serving), ¼ cup cane sugar, 1 and ½ tablespoon ghee(add as per need) and ⅛ teaspoon cardamom powder.
- Mix it well. Add more ghee if it is dry. Ragi puttu is ready!
- To a bowl sprinkle little grated coconut.
- Add ragi puttu and press tight.
- Invert and tap gently.
- Ragi puttu is ready.
- Serve and enjoy!
Video
Notes
- Roasting - I roast ragi flour for 2 minutes until steam comes from the flour.
- Mixture - I mix water little by little to make a breadcrumb texture. It should hold together but crumble when pressed.
- Water - I keep water minimal because extra water makes the puttu hard. It should stay moist, crumbly, not wet.
- Steaming - I steam for 10 to 12 minutes, no more. Take it out when you see a slight colour change.
- Use a cloth - I place a white cloth in the steamer first. You can also use an idli plate if you have one.
- Mix well - I mix ghee, cardamom, jaggery and coconut well after steaming. This brings all the flavours together.
- Serving - I always serve ragi puttu while warm because the texture is soft and nice.
Meena
Is it necessary to dry roast
Sharmilee J
yes give nice flavour and aroma