Ragi puttu or Steamed finger millet flour cake

 

Ragi puttu or Steamed finger millet flour cake

Ragi puttu or Steamed finger millet flour cake is a breakfast recipe served with ripe bananas or other spicy recipes.

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Finger millet is also known by as Ragi and is believed to be one of a highly nutritious millet variety. Ragi flour and grated coconut are the essential ingredients used for the preparation of this soft and tasty recipe. The rich fibre content in finger millet makes us feel stomach full and maintains a healthy appetite. This will also help to reduce the excess body weight. Finger millet is called by different names like ‘Ragi’ in Hindi and Kannada, ‘kezhvaragu’ or ‘keppai’ in Tamil, ‘Koovaragu’ in Malayalam and ‘Ragulu’ in Telugu. The calcium presence in Ragi makes it one of an important food variety for the people suffering from calcium deficiency.  Also, the consumption of ragi recipes can have a positive effect in reducing the cholesterol levels.

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Ingredients used in Ragi puttu or Steamed finger millet flour cake
  • 1 cup of Ragi flour/ Finger millet flour
  • ½ cup of water
  • ½ cup of grated coconut
  • A pinch of salt
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Method of preparation of Ragi puttu or Steamed finger millet flour cake
  • Heat some water in a pan, add some salt and heat it to boil. Once it boils, switch off the flame and keep the water aside for cooling.
  • When the water becomes warm, take the ragi flour in a mixing bowl. Sprinkle the water little by little and crumble the ragi flour.
  • Take a handful of moisturised flour and press it between your fists. If it holds its shape and crumbles when you pressed it hard, you can conclude that the mixture is of the right consistency.
  • The flour should be without any lumps. If there are more lumps, sieve the moisturised flour through a fine meshed sieve.
  • Take some water in the puttu pot, heat it to a boil.
  • Meanwhile, layer the Puttu kutti or the cylindrical steamer with some freshly grated coconut.
  • Now, add 2 fistful of prepared flour. Again, sprinkle some grated coconut. Repeat the process until the steamer is full. Spread some grated coconut on top of the flour and close the lid of the steamer.
  • Place the cylindrical steamer on top of the Puttu pot or the water boiler.
  • After some time, you will see some steam escaping through the holes on top of the cylindrical steamer. Reduce the flame to a low-medium level and continue the cooking for another 4-6 minutes.
  • Once you get a flavour of nice puttu recipe, take away the cylindrical tube from the Puttu pot or the water boiler. open it and gently push the puttu using a wooden ladle.
  • Serve it hot with bananas, sugar, Kadala curry or Desi chickpea recipe, Cherupayaru curry and pappadam etc