Ragi Puttu – healthy steamed ragi flour puttu made with jaggery, best wholesome breakfast for kids! I always make sure to include ragi in my little ones weekly menu in the form of dosas, malt, porridge or this puttu. Among all these ragi recipes, this ragi puttu is her favorite:) You can start giving puttu to your baby after 10 months. Get more details about the ways of making puttu, side dishes for puttu and how to feed puttu to babies here.
Now let’s get check on how to make healthy ragi puttu for babies, toddlers and kids
Ragi Puttu Recipe for Babies, Toddlers and Kids | Breakfast Recipes
Prep time
Cook time
Total time
Ragi Puttu- Steamed Puttu with ragi aka finger millet and jaggery
Author: Kalyani
Recipe type: Breakfast
Cuisine: South Indian
Ingredients
- Ragi Flour - 1
- Jaggery - ½ cup
- Salt - a pinch
- Coconut grated - 4 tbsp
- Water - as required
- Cardamom powder - a pinch
- Cashews - 1 tsp
- Raisins - 1 tsp
- Ghee - 1 tsp
Instructions
Preparation
- Heat a pan and dry roast the ragi flour for 5 minutes in low flame or until its hot to touch. Don't burn it while roasting. Set aside.
Method
- Heat water in a pan until rolling boil and switch off the flame once done. Take the dry roasted ragi flour in a wide plate and sprinkle little warm water and pinch of salt on it and wet the entire flour.
- Keep mixing with water until you could able to make a fist when hold together and should crumble and fall when left. This is the correct consistency for puttu.
- Transfer the mixture to a muslin cloth and spread the ragi mix over it. Place it on a Idli steamer plate and steam it for 15 minutes with a cup of water. Switch off the flame once done.
- Once steamed, cool it down and break the crumbles formed with your hands. Set this aside. Heat a tadka pan with ghee & add cashews and raisins. Fry the it until golden brown.
- Transfer the ghee fried cashews & raisins, jaggery powder, coconut powder and grated coconut to the puttu. Mix well and serve.
Nutrition Information
Serving size: 2
Preparation :
1. Heat a pan and dry roast the ragi flour for 5 minutes in low flame or until its hot to touch. Don’t burn it while roasting. Set aside.
Method :
1. Heat water in a pan until rolling boil and switch off the flame once done. Take the dry roasted ragi flour in a wide plate and sprinkle little warm water and pinch of salt on it and wet the entire flour.
2. Keep mixing with water until you could able to make a fist when hold together and should crumble and fall when left. This is the correct consistency for puttu.
3. Transfer the mixture to a muslin cloth and spread the ragi mix over it. Place it on a Idli steamer plate and steam it for 15 minutes with a cup of water. Switch off the flame once done.
4.Once steamed, cool it down and break the crumbles formed with your hands. Set this aside. Heat a tadka pan with ghee & add cashews and raisins. Fry the it until golden brown.
5. Transfer the ghee fried cashews & raisins, jaggery powder, coconut powder and grated coconut to the puttu. Mix well and serve.
Serve the ragi puttu warm.Tastes delicious!
Notes :
- U can also steam the puttu using puttu maker or pressure cooker.
- I used homemade sprouted ragi flour for making puttu, you could use store bought ragi flour too.
- For small babies, don’t use whole nuts, instead use in powdered form.
- U can replace powdered jaggery with sugar or mashed banana.
- Try this ragi puttu to your baby after introducing ragi separate.
- Generally ragi doesn’t cause any allergies, but check for symptoms and stop feeding your baby if you find any.
- Salt and sugar are not recommended for babies below one year.
- Always check with your pediatrician before introducing any new food.
Leave a Reply