Ragi/Kezhvaragu Puttu Recipe

Cooking Directions

• STEP 1.Dry roast the ragi flour in a pan until it turns aromatic.
• STEP 2.In a mixing bowl, combine the roasted ragi flour, grated coconut, jaggery, and salt.
• STEP 3.Add water little by little and mix well until the mixture resembles breadcrumbs.
• STEP 4.Steam the mixture in a puttu maker for about 10-15 minutes.
• STEP 5.Once done, remove from the puttu maker and let it cool slightly.
• STEP 6.Serve the Ragi Puttu warm with banana slices or coconut chutney.

Cooking Tips

• Make sure to roast the ragi flour on low heat to prevent it from burning.
• You can adjust the sweetness of the puttu by adding more or less jaggery according to your taste preference.
• If you don't have a puttu maker, you can use a steamer or idli cooker to steam the puttu.

Storage and Serving

• Ragi Puttu is best served fresh and warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.