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Ragi Puttu
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5 from 1 vote

Ragi Puttu | Finger millet puttu

Ragi Flour Puttu is prepared by roasting the ragi flour and then steam cooked along with grated coconut
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Kerala
Servings: 2
Calories:
Author: sharmila kingsly

Standard 1 cup measures 240 ml

Ingredients

  • Ragi | Finger Millet – 1 cup
  • Salt a pinch
  • Water as needed
  • Karupatti | Palm Jaggery – ¼ cup
  • Grated Coconut – ¼ cup

Instructions 

  • In a large mixing bowl add in the Ragi flour to this add in the salt and water and mix well. 
  • Next add in the Karupatti and mix well together .Allow it to rest for about 10 mins.
  • Take the puttu vessel .Add in the sieve .Next add in a layer of grated coconut and then a layer of the prepared Ragi flour. Repeat the same order for the rest of the flour till the vessel is filled. 
  • This is how the Puttu Vessel looks like. It has a base vessel, it is filled with water, and then it is topped with the top part it has the flour filled in it. The top vessel is covered with a lid.
  •   Fill the bottom vessel with water till it is ¼ th full, Bring the water to a boil and then add in the top part and cook for 8-10 mins ,When the stream starts coming through the lid simmer it for 2 mins and the switch off the flame. After 5 mins remove the top part and invert it, push through a back side of the lid such that the cooked Puttu comes out. Serve hot with banana and Sugar.

Notes

  • Ragi puttu is an excellent way to include Ragi in our diet.
  • The Karupatti can be skipped if you don’t get in your place. However addition enhances the taste.
  • Usually Puttu is prepared with Rice Flour and served with Kadala Curry in Kerala.
Keyword Puttu, Ragi puttu
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