Ragi and Rice Flour Puttu

Rice and Ragi flour puttu ready for breakfast

I was not a big fan of  ragi puttu since my childhood days until I found out the health benefits of ragi.  I had been making rice flour puttu occasionally but not ragi flour puttu. After getting feedback to include ragi recipes suggested by friends, I tried making ragi puttu. Given the health benefits of ragi, I am getting my kids used to the puttu taste slowly. I had been trying to make soft puttu all these years and with all the trial and errors now I have learnt the nuance of making soft puttu. Given that steamed food is one of the healthiest form of cooked food this could be one of your regular breakfast item. The recipe for both rice and ragi flour puttu are the same.....

Main ingredients(shown here 1/2 cup of ragi)

Preparation ti me: 10 min each
Cooking time: 10 min each
Serving size: 2 each

Ingredients

• Rice flour/ Ragi flour - 1 cup(shown 1/2 cup)
• Grated coconut - 3 tbsp(add more per your taste)
• Sugar  -  1 tsp (increase the amount per your taste)
• Cardamom - 2 or 3 pods
• Salt to taste



Rice flour puttu preparation

• Warm water to prepare the puttu mix

Note: 

• For the rice flour, you can try the special puttu flour, although I use the normal rice flour. You can also use homemade rice flour if you prefer.
• Instead of sugar, optionally you can use jaggery. It goes well with Ragi puttu.

Preparation

The puttu mix preparation is same for both flours. I have added the video for ragi flour puttu. Follow the same for rice flour also.

It took me 5 min to prepare the mix which I have edited to 2 min

1. Add 1/4 tsp of salt to the dry flour and mix.
2. Add warm water little by little as you knead the flour such that it comes to the consistency of wet sand(dried in sun). 
3. You need to add the water gradually so that the wetness in the flour spreads evenly.
4. Make sure the flour does not have big lumps when you knead the flour.

   

   Preparing ragi puttu mix before steaming

5. You can also do the above  4 steps on pulse mode in mixie or in food processor. I do it by hand and as a final touch to get softer puttu, I use mixie to pulse it.
6. This also breaks lumps present in the mix, if any.
7. Now the puttu mix is ready to be steamed.

Cooking

1. Spread the puttu mix on a thin muslin cloth in an Idli vessel plate or steamer and steam it on medium heat for 10 minutes.
2. Remove from stove, add the sugar/jaggery, powdered cardamom and grated coconut and mix it.
   

   

   Steam, add jaggery, coconut and serve

3. Serve the hot rice puttu with black garbanzo curry and ragi puttu with ripe banana and enjoy.

Nutritional facts

Ragi has the richest source of calcium among plant foods. It also has vitamin D. It is high in dietary fiber that slows digestion which will be a good breakfast for those trying to watch their weight. The grated coconut is good for overall oral health and it improves calcium absorption in the body giving stronger teeth and bones. Cardamom aids digestion and helps to remove the toxins from the body.

Ragi and Rice flour Puttu for you

Try this healthy breakfast on a weekend to make it a special and healthy start of the day.... Let me know your comments....

You may also be interested in the following recipes:

Ragi Kaara Adai with Drumstick Leaves

Ragi Sweet Adai or Finger Millet Sweet Patty

Sweet Wheat Dosa and Paniyaram