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Ragi Puttu Recipe for Babies, Toddlers and Kids | Breakfast Recipes

Ragi Puttu- Steamed Puttu with ragi aka finger millet and jaggery
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: South Indian
Author: Kalyani


  • Ragi Flour - 1
  • Jaggery - 1/2 cup
  • Salt - a pinch
  • Coconut grated - 4 tbsp
  • Water - as required
  • Cardamom powder - a pinch
  • Cashews - 1 tsp
  • Raisins - 1 tsp
  • Ghee - 1 tsp



  • 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.


  • 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