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What can be better than starting your day with loads of nutrients? Ragi Puttu, a South Indian favorite is rich in protein and minerals. It is a good source of calcium and iron. It contains essential amino acids and vitamin B. Being low in fat and gluten free ragi is easy to digest. People suffering from diabetes and cholesterol will specially benefit from the nutrients rich Ragi. It is a wholesome food for dieter's too.
Take ragi flour, salt, ghee and ½ cup of grated coconut (leave the rest for the layering later) in a bowl. Wet the flour by adding very little water to get the right consistency like bread crumbs. Approx. ½ cup water will be required. Avoid any lumps.
Layer the puttu maker with 2tsp of grated coconut followed by half a glass of puttu mix. Fill the puttu maker with alternate layering of coconut and flour mix in such a way that you have two big pieces of this steamed cake. Place the puttu maker on the steamer (puttu kudam) which is half filled with boiling water. Steam it for ten to fifteen minutes. Check with a skewer piercing it down. If the skewer comes out clean it is done.
Remove the puttu maker and gently push the ragi puttu out from the backside of the holder with the help of a rolling pin. Serve it hot with sugar or chickpea curry.
The ragi flour can be substituted with rice flour or wheat flour.
Puttu maker can be replaced with idly steamer also which means, you can make Ragi puttu in the idli form.
To check the right consistency of the flour, pinch little flour in between two fingers. If the flour sticks to each other it is ready. Avoid any lumps. It should look like a wet loose powder.
Key to the soft puttu lies in the moisture of the flour. Too much or too little water can make the puttu hard or uncooked.
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