Ragi (Finger millet) Puttu

Here is my recipe for a healthy Kerala style gluten-free breakfast recipe. Also check out my recipes for Ragi Masala Dosa, Ragi Idli and Ragi Porridge.

Ingredients

Organic Ragi flour, 1 cup

1cup = 250ml

Water,4 oz minus 2tbs

Salt, ¼ tsp

Grated coconut, 6 tbs or as required

Salt, to taste

Preparation

• Roast the ragi flour(Here I used 24 mantra organic Ragi flour) in a wide pan for three minutes or until aromatic over a medium flame. Set aside for cooling.
• Once cooled completely, add salt and mix with your hands. Wet the flour in a wide bowl by adding water little by little until moistened. Try to roll a ball with your palm, it should hold. 
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• If it falls apart, continue to add water to wet the flour. If you add too much water, it will turn lumpy. So, ensure to add water carefully.
• Meanwhile, boil water in the pot of the puttu maker.
• Add 2 tbs of coconut to the cylinder and fill halfway with ragi flour. Repeat to fill the cylinder. Finish with coconut. Close the cylinder with the lid. 
• Place the cylinder over the pot and cook until steam releases. Then continue to cook for 5 to 6 minutes.
• Carefully lift the cylinder with a kitchen towel and remove the lid (it will be quite hot).
• Push the puttu onto a hotpot or serving dish using a ladle or rolling pin.

Enjoy with banana or chickpeas curry. 

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