- Submitted by Beryl
(Kezhvaragu Puttu, Nachini Puttu, Finger Millet Steamed Cakes, கேழ்வரகு புட்டு)
Ragi or Finger Millet is widely consumed throughout India in various forms like Ragi Idli, Ragi Dosa, Ragi Kanji, Ragi mudde, etc. It is rich in iron and calcium and highly recommended for kids. This ragi is also found to be good for diabetic patients. In Kerala state of India, puttu is very popular, which can be made from white rice, brown rice, corn flour, wheat flour, semolina etc. I have already shared different varieties. Today, we can see how to prepare puttu using ragi flour.
Ragi flour has a dark brown color which makes it look less appetizing. Once cooked, it has a muddy taste which may not be appealing to those having it for the first time. However, its numerous health benefits has made it quite popular in markets these days. I recommend having this puttu when it is still hot with some sugar. It tastes really good that way. In Tamilnadu people like to add some cardamom powder and ghee while mixing the puttu. This gives a very good aroma. Keep making this often with your favorite combinations and slowly you will develop a liking for ragi. Once you start enjoying, I'm sure this will become a staple in your kitchen.
Recipe for Ragi Puttu
Preparation time: 10 minutes
Cooking time: 15 minutes
- Ragi flour- 1/2 kg
- Grated Coconut- 1 cup
- Water- 1 cup (for mixing)
- Salt - as necessary
- Jaggery- 3/4 cup
- In a wide vessel, take 1/2 kg ragi flour. Add salt (as necessary) and little bit water and mix well.
- Add some more water and mix well till it reaches the right consistency (neither dough nor powder form).
- You can check the correct form by taking some flour in your hand and press it gently; if it falls apart you need to add more water. If it retains the shape of your hand, it is the right consistency to make puttu. You can check the salt now and add if it is necessary.
- In the puttu kudam, fill water to its half volume. Keep it on the stove top and switch stove on.
- In the puttu kutty, put the perforated disc at the bottom and fill a layer of grated coconut over it. Then add about 2 to 3 handful of prepared ragi flour in the puttu kutty.
- Add another layer of grated coconut and add about 2 to 3 handful of prepared ragi flour over that. Again add one layer of grated coconut and add another 2 to 3 handful of ragi flour and cover with one layer of coconut. Close with the lid.
- Place it on the puttu kudam and wait for few minutes for the steam to come out properly.
- Wait for another 2 minutes and switch off the stove. Using a stick or a spoon, press the bottom side of puttu kutty and keep the puttu in a plate.
Serving Ragi Puttu
- Serve with grated jaggery or sugar. For this sprinkle sugar or grated jaggery on top of the prepared puttu and mix. Jaggery or naatu chakkarai (brown sugar) is recommended as sugar is not a healthy option.
- Second option is to serve with banana. Mash the banana with some puttu, make a small ball and eat it. Yummy.
- For diabetic patients, avoid adding sugar or jaggery or banana. For such people serve with kadala curry (Black Chikpeas Curry) or boiled green-gram and papad.
More Ragi Recipes