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Ragi puttu
Ragi puttu, from above
VegVeganKerala

Ragi puttu

Finger millet steamed with coconut into a soft, earthy puttu. Same kutti, darker mood.

30 minTime
7 gProtein each
mildSpice
The ragi puttu3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
391kcal
7 gprotein
13 gfibre
30minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

3 servings
Ragi flour (finger millet flour)2 cups
Salt¾ tsp
Waterabout 3/4 cup, as needed
Fresh grated coconut1 cup

Method

4 steps
  1. 1Dry roast the ragi flour on low heat for 3 to 4 minutes, stirring. Cool.
  2. 2Sprinkle in the salted water a little at a time, rubbing with your fingertips, until it looks like damp crumbs. Rest for 10 minutes.
  3. 3Bring water to a boil in the puttu kudam. Layer the puttu kutti with coconut and ragi crumbs, starting and ending with coconut, without pressing.
  4. 4Steam until steam streams out of the lid, then 2 minutes more. Push out and serve hot.
Serve it like this

Push onto a plate, crumble lightly and serve with cherupayar curry, or with banana and a sprinkle of sugar.

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More like this

KeralaMore with coconut

Make it a meal

What goes with Ragi puttu: a bread or rice, a side, something to drink and something sweet.

With a main Cherupayar curry35 min
With a main Kerala kadala curry60 min
On the side Beans thoran20 min
On the side Avial35 min
A little snack Avalose podi50 min
To drink Chukku kappi15 min
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