millets
Traditional Kerala Style Steamed Ragi Puttu (Layered with Coconut)
Aromatic, crumbly, and melt-in-mouth steamed cylindrical puttu prepared with coarsely dampened Finger Millet Flour (Ragi), layered generously with freshly grated coconut. Served with Kadala curry or sweet bananas.
Choose Your HealEx Millets For This Recipe
From mineral-rich Foxtail Millet (Korralu) for daily khichdi and pulao, to calcium-packed Finger Millet (Ragi) for traditional mudde, dosas, and healthy drinks, HealEx brings you farm-cleaned, unpolished native millets.
HealEx Foxtail Millet Whole Grain (Korralu)
Unpolished whole foxtail millet grains rich in slow-release complex carbs, dietary fibre, and copper. Ideal for khichdi, pulao, pongal, and curd rice.
HealEx Foxtail Millet Powder / Flour (Korralu)
Naturally gluten-free foxtail flour. Perfect for healthy rotis, instant dosas, idli batters, and porridge.
HealEx Finger Millet Whole Grain (Ragi)
100% natural, farm-cleaned whole ragi grains. Excellent for sprouting, making homemade ragi malt, and fermenting idli batters.
HealEx Finger Millet Powder (Ragi Flour)
Finely milled pure ragi flour packed with calcium and iron. The essential ingredient for authentic Karnataka Ragi Mudde, crispy dosas, and soft rotis.
HealEx Ragi Malt Powder
Traditional wholesome ragi malt mix. Just boil with milk/water and jaggery for kids, active adults, and elders.
Ingredients
5 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Finger Millet Powder / Flour (Ragi)200g (1.5 cups) Shop
- Freshly grated coconut100g (1 cup)
- Warm water with saltapprox 120ml (sprinkled)
- Cardamom powder (optional)2g (0.5 tsp)
- Salt3g (0.5 tsp)
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
In a wide bowl, mix 200g HealEx Ragi Flour with salt.
- 2
Sprinkle warm salted water little by little over the flour, gently rubbing and tossing with your fingertips (DO NOT knead into dough; the texture should remain like wet sand or moist breadcrumbs).
- 3
Check consistency: When you press a handful of flour together, it should hold shape, but crumble easily when tapped.
- 4
Pulse the dampened flour in a blender for 2 seconds to remove any small lumps and ensure uniform airy graininess.
- 5
In a traditional puttu maker (Puttu Kutti / steamer mould), place the perforated disc at the bottom.
- 6
Add 2 tbsp grated coconut, then a layer of dampened ragi flour, followed by another layer of coconut, repeating until full.
- 7
Fit the puttu mould onto the steaming pot with boiling water. Steam for 6-8 minutes until fragrant steam jets out continuously from the top nozzle.
- 8
Carefully push the steamed puttu cylinder out onto a plate. Serve warm with spicy Kerala Kadala Curry, papadum, or ripe banana and jaggery.
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