Finger Millet (Ragi) Puttu
  • Dec 14, 2020
  • Category: Recipes
  • Comments: 0

Finger millet or Ragi in Kannada and Keppai in Tamil is one of the millets frequently used in South Indian cuisine. Rich in calcium, iron, protein, and fiber, keppai has been consumed as a breakfast meal for centuries by South Indian people. Since keppai has low fat content compared to other cereals, it’s recommended for weight-loss diet. Calcium in keppai makes the bones stronger and is recommended to children and the elderly. This recipe of puttu uses Daivik’s certified-organic finger millet flour.


  • Daivik’s organic finger millet flour: 1 cup
  • Grated coconut: 1/4 cup
  • Grated coconut: 1 cup
  • Water: 1/2
  • Salt: As needed


  • Take a cooker and fill it with three-fourth of water, cover the lid, and boil the water. 
  • Take a mixing vessel, add ragi flour, and sprinkle a pinch of salt and a few drops of water. Flour should be in the form of grated coconut or bread crumbs. When you hold the flour, you should get the shape. This is the right consistency of flour. If you sprinkle more water, puttu becomes hard, or if you sprinkle less water, puttu won't be cooked. Mixing the flour with water is the very important step to make puttu. Allow it to rest for 5 minutes.
  • Take a puttu maker, insert a round disc, at the bottom of puttu maker, then add 2 handful of ragi flour, then 1 tsp of grated coconut, subsequently, till you reach the end of puttu maker. Then cover it with a lid.
  • When you get steam in a cooker, attach this puttu maker with cooker, and let it cook for 8 - 10 minutes, in medium flame. You get nice aroma of ragi flour & also you get steam from 3 holes of puttu maker.
  • Then remove it from the cooker, and gently push it down on a plate with a metal skewer. Serve hot with kadalai curry recipe.

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