Ragi Puttu Recipe
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.
Servings2
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.
Nutrition Facts
Ragi Puttu Recipe
Amount Per Serving (125 g)
Calories 291
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 13mg4%
Sodium 1946mg85%
Potassium 268mg8%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 7g8%
Protein 5g10%
Vitamin C 0.3mg0%
Calcium 208mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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