Name: Healthy Ragi Puttu (Steamed Finger Millet Cake): A South Indian Breakfast Delight
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup Ragi Flour (finger millet flour); 1/2 tsp Salt (or to taste); Water; 1 cup Coconut (freshly, grated)

Healthy Ragi Puttu (Steamed Finger Millet Cake): A South Indian Breakfast Delight

20 minutes

868 reads

4.41 from 5 votes

South Indian

About Healthy Ragi Puttu (Steamed Finger Millet Cake): A South Indian Breakfast Delight

Awaken your taste buds with the subtly sweet and earthy aroma of Ragi Puttu, a beloved South Indian breakfast. This steamed delicacy, crafted with wholesome finger millet flour and freshly grated coconut, offers a delightful gluten-free start to your day.

Experience the nutty richness of roasted ragi flour combined with the delicate sweetness of coconut in every light and crumbly bite. This simple recipe guides you to puttu perfection, ensuring a satisfying and healthy breakfast.

Savor the natural flavors of this traditional dish or enhance its sweetness with a sprinkle of sugar or ripe banana slices. It's a nourishing and versatile treat you'll want to make again and again.

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Recipe Time & More

Prep5

Cook15

Total20

Calories218 kcal

Serves

Served AsBreakfast

Recipe TasteSalty

Ingredients

Dry Ingredients

▢ 1 cup Ragi Flour finger millet flour
▢ 1/2 tsp Salt or to taste

Wet Ingredients

▢ Water

Other Ingredients

▢ 1 cup Coconut freshly, grated

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Instructions

Dry roast the ragi flour in a pan over medium heat for a few minutes. This enhances the nutty flavor of the ragi. Be careful not to burn it.
In a bowl, combine the roasted ragi flour and salt.
Gradually add water to the flour mixture, mixing continuously with your hands. The mixture should resemble coarse breadcrumbs. When pressed, it should hold its shape but crumble easily.
Layer the puttu maker by first adding a layer of grated coconut. Then, add a layer of the prepared ragi flour mixture. Repeat these layers, ending with a layer of grated coconut on top. This layering creates distinct textures and prevents the puttu from becoming too dense.
Place the filled puttu maker over a pot of boiling water. Steam for about 10-15 minutes, or until the steam starts to escape from the top. The aroma of cooked ragi will indicate doneness.
Carefully remove the puttu from the mold. Serve hot. Enjoy the ragi puttu plain or with a sprinkle of sugar or a side of sliced bananas for added sweetness.

Recipe Notes

Good To Know

Don't add water all at once; sprinkle it little by little while mixing the flour.
If you don't have a puttu maker, place the prepared flour in a cloth, tie it securely, and steam it in an idli cooker or pan.
For extra softness, sprinkle a little warm water (rather than cold) while mixing the ragi flour and coconut, and let the mixture rest for 10-15 minutes before steaming.
If you don’t have a traditional puttu maker, you can use a small, perforated steel or silicone cup placed inside a steamer; be sure to layer coconut and ragi flour alternately for the best texture.
For a savory twist, top the hot puttu with a drizzle of ghee and serve it alongside kadala curry or a spicy lentil stew.
Leftover puttu can be crumbled and stir-fried with chopped onions, green chilies, and curry leaves to make a quick and flavorful upma.

Expert Tips

For a richer flavor, toast the ragi flour lightly in a dry pan before mixing it with the coconut.
Adjust the amount of water according to the ragi flour used; some flours absorb more water than others.
Experiment with different fillings like grated carrots, chopped nuts, or even sweet fillings like jaggery and grated coconut.