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Soft and fluffy ragi puttu recipe served with fresh grated coconut and nattu sakkarai on a stainless steel plate.

15minute Ragi Puttu Recipe

This Ragi Puttu Recipe is a soft, fluffy, and healthy South Indian breakfast made with ragi flour, salt, and water. Steamed in a puttu maker and served with banana, nattu sakkarai, or grated coconut, this wholesome breakfast comes together in just 15 minutes.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 2 people
Course: Breakfast, dinner
Cuisine: kerala, south indian
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Ragi Flour 250gms
  • Salt to taste
  • Approximately ¾ cup Water add little by little, as required
  • Fresh Grated Coconut optional, for layering or serving
  • Nattu Sakkarai optional, for serving
  • Banana optional, for serving

Equipment

  • Puttu Maker (Puttu Kuzhal)
  • Puttu Steamer/Kudam
  • Mixing Bowl

Method
 

  1. Add 1 cup ragi flour to a mixing bowl.
  2. Add salt to taste and mix well.
  3. Gradually sprinkle approximately ¾ cup water, adding it little by little while mixing with your fingertips.
  4. Continue mixing until the flour reaches the correct puttu consistency. When pressed in your hand, it should hold its shape and crumble easily when gently broken apart.
  5. Pour water into the puttu steamer and bring it to a rolling boil.
  6. Lightly grease the inside of the puttu maker (kuzhal) with a little oil or ghee to prevent sticking.
  7. Fill the puttu maker with the prepared ragi flour. If desired, add grated coconut between the layers.
  8. Attach the puttu maker to the steamer and steam for 12 minutes.
  9. Carefully remove the cooked ragi puttu from the puttu maker.
  10. Serve hot with banana, nattu sakkarai, freshly grated coconut, kadala curry, or vegetable stew.

Notes

  • The quantity of water depends on the freshness and type of ragi flour. Always sprinkle the water gradually instead of adding it all at once.
  • The correct flour consistency is the secret to soft and fluffy puttu.
  • Lightly greasing the puttu maker helps the cooked puttu slide out easily without sticking.
  • Homemade ragi flour gives the best flavour and texture, but fresh store-bought flour also works well.
  • Ragi puttu tastes best when served immediately after steaming.