Kerala Style Ragi Puttu Recipe (Steamed Rice Cakes with Coconut)
Kerala Style Ragi Puttu Recipe are piping hot steamed rice cakes with coconut and usually paired with a gorgeous Kerala style egg roast or Kadala Curry. Puttu is made from rice flour combined with coconut and salt and steamed in a special Puttu Maker. This recipe has a twist to the original recipe, with the addition of ragi making it nutritious. It is one of the most popular breakfasts' in Kerala. Some other combinations that can be had along with Puttu is kerala kadala curry OR bananas and jaggery OR boiled green gram with coconut and sugar OR jackfruit with coconut and sugar.
Equipment Used: Puttu Maker
1. Rice flour (puttupodi/puttu powder) is available in all Indian stores. But in case it isn't available, here is how you can prepare your rice flour at home:
Soak 1/2 kg raw rice in water for 4 hours. Drain, dry well in sun and grind to a fine powder. Dry roast the flour and store in an air-tight container.
2. You can reduce the amount of coconut used in this dish to make it healthier. But of course, as always, coconut definitely enhances the flavor.
3. Puttu is generally made in a Puttu maker. (also available in Indian stores) If you don't have one, don't worry, you can make this in a steamer too. But you do not get the shape, though the taste is the same. But in case you are using a steamer, make sure the dough has more water content and you must mix in the grated coconut also into this. Coconut usage is much more if you are using this method.
4. You could use either the white rice flour or red rice flour for making Puttu. I have used the white variety here.
- 1 cup puttu podi (you get this in the indian stores)
- 1/2 cup ragi flour
- 1/2 cup freshly grated coconut
- a pinch of salt
- Water - as required
Directions for Kerala Style Ragi Puttu Recipe (Steamed Rice Cakes with Coconut)
To begin making the Kerala Style Puttu Recipe, place the puttu flour and ragi flour in a wide mixing bowl, the coconut and add salt into it.
Add water a little at a time and rub into the flour, until you notice that when you try to make a fistfull of ball, it will hold together and when you press the ball it will it will crumble down. When you get this consistency, stop adding water, your puttu mixture is ready for steaming.
The longer the time you take to reach this, the better and softer will be the puttu. So essentially add water a little at a time so the warmth of the hand will allow the flour to absorb more water. Keep the dough covered for atleast 15 minutes.
Boil water in a Puttu Maker. When the steam starts coming, take the puttu maker (puttukutti) and spoon in the prepared dough mixture till you reach half way.
Add a little coconut in the center to create a while layer and then fill the remaining puttu to the top. Dont press the mixture down into the puttu maker, it will become hard and not let the steam pass through and cook it through.
Keep the filled puttukutti on the top of the puttu maker and allow it to steam. Allow to to steam until you notice steam coming through from the top. Once you notice steam coming through the top holes, continue to steam for 5 to 6 minutes. After which turn off the heat.
To remove the Puttu, open the lid and press through one end and slide the puttu onto a serving plate.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".