Ragi Puttu Recipe for Babies, Toddlers and Kids | Breakfast Recipes
Ragi Puttu- Steamed Puttu with ragi aka finger millet and jaggery
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: South Indian
Calories:
Author: Kalyani
- 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
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.
Serving: 2g