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Ragi Puttu

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Ingredients

Adjust Servings:
1 cup ragi flour/ finger millet flour
2 tbsp grated coconut
2 to 3 tsp sugar/jaggery as required
1 pinch cardamom(powdered)- optional
1 pinch salt
1 tsp ghee
1/2 cup water/ as needed

Nutritional information

480
calories
95.49 g
carbohydrates
13.01 g
protein
5.12 g
fat
39 mg
sodium
0 mg
cholesterol

Ragi Puttu

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

How to make Ragi Puttu

  • In a pan, dry roast ragi flour over medium flame, stirring continuously.
  • Roast it till it gives a nice aroma and turns slightly brown.
  • Transfer the roasted ragi flour into a bowl and let it cool.
  • Add a pinch of salt, cardamom powder(optional).
  • Sprinkle little water to the ragi flour and mix it well.
  • The mixture should be slightly wet. Remove any lumps while mixing.
  • Empty the mixture into a mixer grinder.
  • Pulse it for 1 or 2 times.
  • Transfer the mixture into a bowl from the mixer.
  • Pre-heat the pressure cooker.
  • Put the bowl of mixture into the cooker.
  • Steam cook it for 8 – 10 minutes on a medium flame.
  • Turn off the flame and wait until it cools down a little.
  • Once you remove the bowl from the cooker, add grated coconut, ghee and sprinkle sugar/jaggery as per taste.
  • Mix it well and serve.

Trivia:

Finger millets are originated in East Africa. The word ‘Millet from the French word ‘Mil’. The origin is Latin.

The coconut was called just ‘coco’ in English in the 16th century. Coco was a Spanish word for a mask used to scare children. The three holes and beard of the nut suggested a face.

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Pirandai Thuvaiyal
Rice Puttu
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Rice Puttu
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Pirandai Thuvaiyal
Rice Puttu
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Rice Puttu

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