Ragi kuzhal puttu is one of the healthy breakfast in Souther India especially in Kerala. Ragi flour is layered with freshly grated coconut and steam cooked in a putter maker or idli plate to get a delicious Ragi Kuzha Puttu. Relish with ripe banana, sugar, papad or Kadala curry!
Ragi kuzhal puttu is one of the healthy breakfast in Souther India especially in Kerala. Ragi flour is layered with freshly grated coconut and steam cooked in a putter maker or idli plate to get a delicious Ragi Kuzha Puttu. Relish with ripe banana, sugar, papad or Kadala curry! Ragi puttu is a healthy recipe as we are steam cooking the raagi along with grated coconut. We are not going to use any oil for cooking. Steam cooked dishes are always healthy. We can use a puttu maker or a simple idli plate or even a simple bowl to cook this yummy puttu. We can serve this yummy puttu with banana, sugar and also with kadala curry. I personally love to eat this healthy puttu with sugar and banana.
Kuzhal puttu is a traditional Kerala breakfast dish. Like idly, this also cooked in steam and hence very good for health, as we are not adding any oil for cooking. This dish is cylinderical in shape and made using Puttu maker. Puttu maker is nothing but a steamer which is cylinderical in shape and hence you are getting the puttu also in cylinderical shape. If you dont have the puttu maker, then you can also make this using the idly plate.
Puttu Maker
Tips for making Puttu:
I did not roast the ragi flour, and there are no raw smell. But if you are like, you can dry roast the ragi flour over medium-low heat. Let it cool and then mix it with water.
The puttu flour consistency is important in getting a perfect steamed Kuzha puttu. Sprinkle water till you are able to hold a fistful of ball out of the flour and when you drop, it should crumble again. In tamil we call “Pidicha Pidikanum Vita Udhiranum”
Do not add more water the puttu will become lumpy and hard.
We can mix sugar while serving but thats completely optional.
If you like more coconut flavor, you can increase the ratio to 1:1 instead of 1:1/2
For more servings, prepare fresh puttu flour after 2 servings. That will prevent the flour from drying out.
Cuisine: Indian Recipes, Kerala, South Indian Recipes
Equipments Needed
Puttu Maker
Mixing Bowl
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 2people
Calories: 328kcal
Author: Sowmya Venkatachalam
Ragi kuzhal puttu is one of the healthy breakfast in Souther India especially in Kerala. Ragi flour is layered with freshly grated coconut and steam cooked in a putter maker or idli plate to get a delicious Ragi Kuzha Puttu. Relish with ripe banana, sugar, papad or Kadala curry!
Place a bowl in flame and add water. Add salt and allow the water to boil. Remove the boiled water from flame and allow it to cool a little so that the water becomes warm and able to handle with our hand.
Take a mixing bowl, add raagi flour. Sprinkle water little by little and crumble the raagi flour.
The consistency should be such that if you hold the raagi flour in your palm, you should be able to make a ball and if you drop it, the flour should again crumble. When the raagi flour reaches this consistency, stop adding water. If you add more water, then the flour will become like a dough and we would not get the puttu properly and if we add very less water, the the flour will be more raw and will not cook properly.
Layering Kuzha Puttu
Take the puttu maker, fill the base of the maker with Water till half of its capacity and keep it in flame.
Take the cylindrical portion of the puttu maker, add round holed mould to one end of the cylinder and then add one fist full of grated coconut and top it with 2 fist full of raagi flour.
Again add 1 fist full of grated coconut and again repeat 2 fist full of raagi flour and finally top it with grated coconut. Close the cylinder with the lid.
Steam Cooking
Place the cylindrical portion of the puttu maker on top of its other half and tightly close it so that the steam gets escape from the holes on the top of the cylinder.
Steam cook the puttu for about 10 minutes. The first batch takes longer time than the consecutive batches. You can see the steam getting released through the holes in the lid.
Once the first batch is done, hold a cloth in your hand and gently remove the cylindrical portion of the puttu maker. Remove the lid and then using a knife or back of the ladle, press the mould so that the puttu comes out of the other end of the cylinder.
Allow the puttu to come to room temperature.
The yummy and healthy Raagi Puttu is now ready to serve. Serve the puttu with banana, sugar or kadala curry
Making puttu in a bowl
The first step given above remains the same. We can also add sugar to the flour and mix well. Take a bowl and add 1 fist full of grated coconut and top it with 2 fist full of raagi flour and then one fist full of grated coconut. Repeat the process till the bowl is full.
Place the bowl in the pressure cooker and steam cook for about 5-6 minutes.
Serve the steam cooked raagi puttu. We can also add little palm sugar and mix well before serving.
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Instructions of making Puttu using Puttu Maker:
Place a bowl in flame and add water. Add salt and allow the water to boil. Remove the boiled water from flame and allow it to cool a little so that the water becomes warm and able to handle with our hand. Take a mixing bowl, add raagi flour. Sprinkle water little by little and crumble the raagi flour. The consistency should be such that if you hold the raagi flour in your palm, you should be able to make a ball and if you drop it, the flour should again crumble. When the raagi flour reaches this consistency, stop adding water. If you add more water, then the flour will become like a dough and we would not get the puttu properly and if we add very less water, the the flour will be more raw and will not cook properly.
Take the puttu maker, fill the base of the maker with Water till half of its capacity and keep it in flame. Take the cylindrical portion of the puttu maker, add round holed mould to one end of the cylinder and then add one fist full of grated coconut and top it with 2 fist full of raagi flour. Again add 1 fist full of grated coconut and again repeat 2 fist full of raagi flour and finally top it with grated coconut. Close the cylinder with the lid.
Place the cylindrical portion of the puttu maker on top of its other half and tightly close it so that the steam gets escape from the holes on the top of the cylinder. Steam cook the puttu for about 10 minutes. The first batch takes longer time than the consecutive batches. You can see the steam getting released through the holes in the lid. Once the first batch is done, hold a cloth in your hand and gently remove the cylindrical portion of the puttu maker. Remove the lid and then using a knife or back of the ladle, press the mould so that the puttu comes out of the other end of the cylinder.
Allow the puttu to come to room temperature.
The yummy and healthy Raagi Puttu is now ready to serve. Serve the puttu with banana, sugar or kadala curry
The first step given above remains the same. We can also add sugar to the flour and mix well. Take a bowl and add 1 fist full of grated coconut and top it with 2 fist full of raagi flour and then one fist full of grated coconut. Repeat the process till the bowl is full.
Place the bowl in the pressure cooker and steam cook for about 5-6 minutes.
Serve the steam cooked raagi puttu. We can also add little palm sugar and mix well before serving.
yummy recipie. easy to do.
We used to streamcook on iddly plates. Using puttumaker or cooker is a good idea….malar