How to Make Ragi Puttu Indian Style with Jaggery

In this blog post, we’ll guide you “How to Make Ragi Puttu Indian Style with Jaggery” We’ll cover everything from preparing the ingredients to steaming the puttu to serving it up with a warm, comforting smile. So, get ready to embark on a culinary journey to South India, and let’s get cooking!

Ragi puttu, a traditional South Indian dish made with finger millet flour (ragi) and steamed to fluffy perfection, is not just delicious but also incredibly nutritious. This gluten-free breakfast treat is packed with protein, fiber, and essential minerals, making it a perfect choice for health-conscious individuals. And when you add the subtle sweetness of jaggery and the fragrant touch of fresh coconut, it takes the experience to a whole new level!

Preparing Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4-5

Ingredients:

  • 1 cup ragi flour (finger millet flour)
  • 1/2 cup grated jaggery
  • 1/2 cup grated fresh coconut
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon ghee
  • Water (for steaming)
  • Pinch of salt (optional)

Optional toppings:

  • Chopped nuts (cashews, almonds, etc.)
  • Grated banana
  • Honey

Equipment:

  • Puttu steamer or idli steamer
  • Muslin cloth (optional)
  • Mixing bowl
  • Spoon
  • Knife

Instructions: How to Make Ragi Puttu Indian Style with Jaggery

1. Prepare the ragi flour: Sift the ragi flour into a mixing bowl. You can roast the flour lightly on a low flame for a few minutes for a nuttier flavor.

2. Add the sweetness: Add the grated jaggery to the flour and mix well. You can adjust the amount of jaggery depending on your preference for sweetness.

How to Make Ragi Puttu Indian Style with Jaggery

3. Incorporate the flavors: Add the grated coconut, cardamom powder, and a pinch of salt (optional) to the mixture and mix everything until well combined.

4. Steam the puttu: Fill the puttu steamer’s base with water and bring it to a boil. If using an idli steamer, grease the molds lightly with ghee.

5. Prepare the layers: Scoop some of the ragi mixture into the steamer cylinders or idli molds. Press down gently to create a compact layer, then top with a spoonful of ghee. Repeat this process until the cylinders or molds are almost full.

6. Cover and steam: Place a muslin cloth over the steamer to prevent condensation from dripping back into the puttu. Close the lid and steam for about 15-20 minutes.

7. Enjoy the goodness! Once steamed, carefully remove the puttu from the cylinders or molds. Serve hot with your favorite toppings, such as chopped nuts, grated banana, or a drizzle of honey.

Also read: Puttu Mushroom Recipe

What can I substitute for jaggery?

You can use brown sugar or honey as a substitute for jaggery, but they will not have the same unique flavor and health benefits.

Can I make ragi puttu without a steamer?

Yes, you can! Use small cups or ramekins lined with banana leaves or greased with ghee. Fill them with the ragi mixture, cover them tightly with foil.

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