Sweet Ragi Puttu, is a healthy steamed putt recipe made with finger millet / kezhvaragu / keppai. Millets are in general are very diabetic friendly… ragi is no exception it is also rich in calcium and very low in calorie count. There are so many puttu that we relish at home, especially the one made with red rice is my favorite and this ragi puttu taste just like that… and makes a healthy eve tiffin or perfect for breakfast. Nowadays ragi flour are easily available in every Indian grocery store and I’ve made this puttu with store brought ragi flour. I have used regular white sugar but you can make more healthy by substituting with jaggery or palm sugar. You may use a traditional puttu maker to steam or use a regualr idli cooker to steam as shown below….Ragi Puttu, Kelvaragu Puttu, Finger millet Puttu, கேழ்வரகு புட்டு, steamed puttu recipe, breakfast recipes, keral puttu recipes, south indian breakfast recipes, eve tiffin recipes, diabetic friendly recipes, healthy recipes, millet recipes, siru thaniyam recipes, store bought ragi flour recipes, Panjapule recipes, kurakkan recipes, puttu maavu, cooking with millets, diet food
| Ingredients | |
| Ragi flour | 1 & 1/2 cup |
| Salt | 2 pinch |
| Water | 1/4 cup |
| Fresh grated Coconut | 1/2 cup |
| Sugar | 1/2 cup |
| Cardamom | 2 (crushed/ powdered) |
| Melted Ghee | 1/4 cup |
Take ragi flour in a wide plate or bowl. Mix salt with water and keep aside.
Sprinkle one tsp of water at a time to the flour and mix gently. After about 10 tsp, the flour should look slightly crumbly, texture shown above.
Transfer the content to a damp clean white or muslin cloth (slightly wet / Eera thuni), loosely tie a knot and keep it ready for the steaming process.
Heat up an idli cooker with little water, place the ragi flour sack on top of the idli plate, cover and steam on medium high flame for 10 minutes.
When done, it will look lightly airy (fluffed up), the aroma of the steamed ragi is the indication that its cooked well. Transfer the content back to a bowl, gently mash up the lumps and aerate and let it rest to cool for few minutes.
Meanwhile get the rest of the stuff ready. Grate the coconut, crush the cardamom and melt the ghee.
Add freshly grated coconut, crushed cardamom and mix well. Just before serving add sugar and ghee. Mix everything, press them through desired mold and serve. You may also serve with mashed banana.
Notes
Serves 3-4 adults approx
Do not add sugar when the flour is hot, this makes it sticky and result in too many lumps.
Steamed flour can be cooled completely and refrigerated upto 3 days. Before serving cover and microwave for few seconds, add the garnishes and serve.
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