Ragi Puttu

Ragi puttu is a traditional South Indian dish that is not only delicious but also incredibly nutritious. This unique recipe combines ragi flour with fresh grated coconut and jaggery to create a wholesome and satisfying dish. In this blog post, we will walk you through the step-by-step process of making this delightful ragi puttu. So, let's get cooking and enjoy a taste of South India!

What Is Ragi Puttu?

• Ragi Puttu is a traditional South Indian dish made with ragi flour, fresh grated coconut, and a touch of salt. This nutritious and filling dish is steamed to perfection and served hot with jaggery and banana.
• The combination of succulent ragi flour and coconut, seasoned with a hint of salt, creates a unique and flavorful dish that is perfect for breakfast or as a snack. The addition of jaggery and banana adds a touch of sweetness that perfectly complements the earthy flavors of the puttu.

Why You'll Love Ragi Puttu?

• Amazing Texture: Ragi puttu has a unique and delightful texture - it's light, airy, and crumbly all at the same time. The combination of ragi flour and coconut creates a mouthwatering texture that is sure to delight your taste buds.
• Nutritional Benefits: Ragi, also known as finger millet, is a powerhouse of nutrition. It is rich in calcium, iron, and fiber, making it a great addition to a healthy diet. Ragi puttu is not only delicious but also a nutritious choice for your breakfast or snack.
• Gluten-Free Option: For those with gluten sensitivities or allergies, ragi puttu is a fantastic gluten-free option. It's a great way to enjoy a traditional Indian dish without having to worry about gluten.
• Promotes Weight Loss: Ragi is known for its ability to aid in weight loss. It is a low-fat cereal that is also highly filling, making it a great choice for those looking to shed some pounds.
• Good for Digestion: The high fiber content in ragi promotes better digestion and helps prevent constipation. Ragi puttu is a tasty and effective way to incorporate this nutritious grain into your diet.
• Versatile Serving Options: Ragi puttu can be enjoyed with a variety of toppings, such as jaggery and banana, as suggested in the recipe. It's a versatile dish that can be customized to suit your taste preferences.

Ingredients for Ragi Puttu

• Ragi Flour: Ragi flour is the main ingredient used to make the puttu. It provides a nutty flavor and is a good source of fiber and essential nutrients.
• Fresh Grated Coconut: The addition of fresh grated coconut adds a natural sweetness and a creamy texture to the ragi puttu.
• Warm Water: Warm water is used to bind the ragi flour and create the right texture for the puttu mixture.
• Jaggery: Jaggery is served with the ragi puttu to add a touch of sweetness and complement the nutty flavor of the dish.

By incorporating these key ingredients, the ragi puttu becomes a flavorful and nutritious dish that can be enjoyed as a breakfast or snack option.

How To Make Ragi Puttu?

Ragi puttu is a traditional South Indian breakfast dish that is not only delicious but also packed with nutrients. Here's a simple step-by-step guide to making this flavorful dish.

• Start by mixing 2 cups of ragi flour with salt in a wide bowl, ensuring that the ingredients are well combined.
• Gradually add warm water to the mixture, mixing it with your hands until it forms into crumbs. The texture should hold together when pressed but easily crumble when touched.
• It is crucial to get the consistency right at this stage, as adding too much water will result in a dough-like consistency, while too little water will prevent the puttu from cooking properly.
• Allow the ragi puttu mixture to rest for at least 15 minutes, giving the flour time to absorb the moisture.
• While the mixture is resting, boil water in a pressure cooker for steaming the puttu.
• Next, assemble the puttu maker by placing the round-holed mould at one end of the cylinder. Layer the grated coconut and ragi flour in the mould, alternating between the two, and finish with a layer of coconut on top.
• Steam the puttu in the pressure cooker for 5 to 6 minutes over medium heat, until steam starts to emerge from the top.
• Once steamed, carefully remove the puttu maker from the cooker and gently press the mould to release the puttu onto a serving dish.
• Serve the ragi puttu hot, accompanied by jaggery and banana for a delicious and nutritious breakfast.

By following these steps and paying attention to the key details, you can create a flavorful and perfectly textured ragi puttu to enjoy with your loved ones.

Serving Suggestions

• Pair with Coconut Milk: Ragi puttu goes well with a serving of coconut milk to balance out the flavors and textures.
• Accompany with Banana: For a delicious and nutritious combination, serve ragi puttu with slices of ripe banana.
• Enjoy with Jaggery: Enhance the sweetness of the dish by serving it with a side of jaggery for a delightful flavor contrast.
• Serve with Curry: For a heartier meal, pair ragi puttu with a spicy curry such as chickpea or vegetable curry.
• Pair with Coffee or Tea: Complete your breakfast or snack with a cup of hot coffee or tea to complement the earthy flavors of the ragi puttu.

Tips for Making Ragi Puttu

Preparation Duration:

• When preparing the ragi puttu, ensure that you cover the mixture and let it rest for at least 15 minutes. This allows the flavors to meld together and the puttu to attain the perfect texture.

Cooking Techniques:

• When steaming the puttu, ensure the water in the cooker is boiling before placing the puttu maker over it. Steam the puttu for 5 to 6 minutes over medium heat, allowing the steam to cook the puttu to perfection.

Importance of Garnishing:

• Garnish the ragi puttu with jaggery and banana before serving. This not only adds a touch of sweetness but also enhances the presentation, making the dish even more appealing to indulge in.

By implementing these tips, you can ensure that your ragi puttu turns out delicious and visually appealing, perfect for enjoying as a wholesome meal.

Variations for Ragi Puttu

• Adding Fruits: Experiment with adding different fruits like diced apples, chopped bananas, or mashed strawberries to the puttu mixture for a fruity twist.
• Nutty Flavors: Enhance the flavor by adding a handful of chopped nuts such as almonds, cashews, or pistachios to the ragi flour mixture for a crunchy texture.
• Spices and Herbs: Incorporate spices like cardamom, cinnamon, or nutmeg, or even fresh herbs like mint or cilantro to give the puttu a unique and aromatic taste.
• Savory Puttu: For a savory variation, skip the jaggery and coconut, and instead mix in some sautéed onions, green chilies, and curry leaves to the ragi flour for a delicious savory puttu.
• Cheese and Veggie Mix: Add some grated cheese and finely chopped vegetables like carrots, peas, or bell peppers to the ragi flour for a cheesy and healthy twist to the traditional puttu.
• Protein Boost: For added protein, mix in some cooked and crumbled paneer or tofu into the ragi flour mixture to create a protein-packed version of the puttu.

How to Store Ragi Puttu

• Store the Ragi Flour properly: Make sure to keep the ragi flour in an airtight container to prevent moisture and pests from getting in. Store it in a cool, dry place, away from direct sunlight.
• Keep the Fresh Grated Coconut fresh: Store the grated coconut in the refrigerator to maintain its freshness. You can also freeze it in an airtight container for longer storage.
• Use Salt and Jaggery with care: Store salt in a dry and airtight container to prevent clumping. Keep jaggery in a dry and cool place to prevent it from hardening.
• Properly Store the Warm Water: If you have leftover warm water, be sure to cover it and store it in the refrigerator for future use.
• Keep the Puttu Mixture covered: After preparing the puttu mixture, keep it covered and store it in the refrigerator for up to 2-3 days. Make sure to use an airtight container to maintain its freshness.
• Store the Cooked Puttu: If you have any leftover cooked puttu, store it in an airtight container in the refrigerator. It can be reheated by steaming before serving.

Frequently Asked Questions (FAQs)

1. How can I adjust the consistency of the ragi puttu mixture?

• If the ragi puttu mixture is too dry and crumbly, add a little more warm water gradually until it reaches the desired consistency. If it becomes too wet, add a small amount of ragi flour to balance it out.

2. Can I substitute the jaggery with another sweetener?

• Yes, you can substitute jaggery with sugar, honey, or maple syrup according to your preference. Adjust the sweetness to taste.

3. How long should I steam the ragi puttu for?

• Steam the ragi puttu for about 5 to 6 minutes over medium heat, or until you notice steam coming through from the top. Make sure not to over-steam that the puttu becomes too dry.

4. Can I make ragi puttu without a puttu maker?

• If you don't have a puttu maker, you can use a steamer basket or an idli maker to steam the ragi puttu. Simply shape the puttu mixture into small cylinders and place them in the steamer or idli maker.

5. How should I store leftover ragi puttu?

• Store any leftover ragi puttu in an airtight container in the refrigerator. When ready to eat, steam the puttu again for a few minutes to warm it up before serving.

6. What are some serving suggestions for ragi puttu?

• Ragi puttu can be served hot with jaggery and banana, as mentioned in the recipe. Additionally, try serving it with coconut milk or curry for a savory variation.

Ragi Puttu 2020-09-17 04:53:02

Recipe Card

Ragi Puttu

Serves: 3

Prep Time: 00:15

Cooking Time: 00:10

Total Time: 00:25

Ingredients

• 2 cups Ragi Flour
• 1 cup Fresh Grated Coconut
• 1/2 tsp or as needed Salt
• Less than 1 cup or as needed Warm Water
• To taste Jaggery

Instructions

• In a wide bowl, add ragi flour and salt, mix well until combined.
• Then add water little by little and mix well with your hand. This will form into crumbs.
• Mix well until when you hold with your palm it should hold together as shown in the picture but when pressed, it should easily crumble. this is a correct stage, stop adding water.
• If you add more water, then the ragi flour will become like a dough and we would not get the puttu properly. If you add less water, the puttu will not cook properly and it will be raw.
• Now transfer the puttu mixture to a mixie jar and grind it by using a pulse button once to get a soft puttu. Otherwise, you can mix the flour by using your hand without any lumps. But it will take some time.
• Keep the ragi puttu mixture covered for at least 15 mins.
• Meanwhile, boil some water in the cooker.
• Now take the puttu maker and place the round-holed mold to one end of the cylinder and then add 2 tbsp of grated coconut and top it with 5 tbsp of ragi flour.
• Again add 1 tbsp of coconut mixture and again repeat 5 tbsp of ragi flour and finally top it with 1 tbsp of coconut mixture.
• Then close the cylinder with a lid.
• When the water starts to boil, close the cooker and place the puttu maker over a pressure cooker (fix it in the weight knob hole) and allow it to steam until you notice steam coming through from the top. Once you notice steam coming through from the holes, continue to steam for 5 to 6 mins. over medium heat.
• Now turn off the heat and remove the puttu maker from the cooker.
• Then remove the lid and by using the stick or back of the spoon, press the mold gently so that the puttu comes out of the other end of the cylinder.
• Serve hot with jaggery and banana.

Finally, you may also like my other healthy breakfast recipes like Whole Wheat Bread Recipe, Multi grain bread recipe, Healthy Bread Pizza, Whole wheat mixed berry bread, Lemon Blueberry Bread,Raspberry bread, Peanut Butter Recipe, Ragi Roti, Homemade Strawberry Jam, Soft Chapati recipe, Ven Pongal, Steel-cut Oats Porridge, Eggless Buttermilk Pancakes, Whole wheat pancake, Aloo Gobi Paratha, Turkey Frittata, Fruit and Nut Chocolate Bars, Stuffed Palak Paneer Paratha and Whole Wheat Banana Bread.

Step-By-Step Instructions:

In a wide bowl, add ragi flour and salt, mix well until combined.

Then add water little by little and mix well with your hand.
This will form into crumbs.

Mix well until when you hold with your palm it should hold together as shown
in the picture but when pressed, it should easily crumble. this is a
correct stage, stop adding water.

Now transfer the puttu mixture to a mixie jar and grind it by using a pulse
button once to get a soft puttu. Otherwise, you can mix the flour
by using your hand without any lumps. But it will take some time.

Keep the ragi puttu mixture covered for at least 15 mins.

Meanwhile, boil some water in the cooker.

Now take the puttu maker and place the round holed mould to one end of
the cylinder

and then add 2 tbsp of grated coconut

and top it with 5 tbsp of ragi flour.

Again add 1 tbsp of coconut mixture and again repeat 5 tbsp of ragi flour and
finally top it with 1 tbsp of coconut mixture. Then close the cylinder with a lid.

When the water starts to boil, close the cooker

and place the puttu maker over a pressure cooker (fix it in the weight knob hole)
and allow it to steam until you notice steam coming through from the top.
Once you notice steam coming through from the holes, continue to steam
for 5 to 6 mins. over medium heat.

Now turn of the heat and remove the puttu maker from the cooker.
Then remove the lid and by using the stick or back of the spoon,
press the mould gently so that the puttu comes outof the
other end of the cylinder.