Ragi Semiya Puttu

Ready in

15 mins

Cuisine

Indian · South Indian

Prep Time

5 min

Cook Time

10 min

Serving

2-3 People

Difficulty

Easy

Calories / Serving

~450 kcal
Recipe by Uthama Kitchen on YouTube
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Measurements

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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Ragi Semiya

    Pour 1 packet of ragi semiya into a white bowl. Add a pinch of salt and enough water to cover the semiya. Stir well to separate the strands and let it soak for . Drain the water completely after soaking.

  2. Steam the Semiya

    Place banana leaves in an idli steamer. Spread the soaked and drained ragi semiya evenly over the banana leaves. Drizzle 2 tablespoons of ghee over the semiya and sprinkle 1/4 cup of grated coconut. Cover with a lid and for until the semiya is cooked and fluffy.

  3. Prepare the Topping

    While the semiya is , heat 1 tablespoon of ghee in a small pan. Add 1/2 cup of mixed cashews, raisins, and peanuts. Roast them until golden brown and the raisins puff up. Remove from heat.

  4. Combine and Serve

    Once , remove the semiya from the steamer. Gently break up any clumps with a fork. Pour the roasted nuts and raisins over the semiya. Sprinkle 1 teaspoon of cardamom powder and 1/4 cup of palm jaggery powder. Add more grated coconut if desired. Mix all ingredients thoroughly off the flame until well combined and fluffy. Serve warm.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 2 swaps

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Jaggery?

    • Dark brown sugar (1:1)
    • Muscovado sugar (1:1)
AllergensThis recipe contains nuts.
nuts

Variations

Simple ways to adapt this recipe.

  • Substitute cashews and peanuts with almonds or pistachiosIngredient swap
  • Use powdered white sugar orIngredient swap

    Use powdered white sugar or pureed dates as an alternative to palm jaggery.

  • Form the puttu into pidikozhukattai

    Form the puttu into pidikozhukattai or small balls for a different presentation.

Helpful Tips

Small details that can improve the final result.

  • PreparationDo Not Soak Ragi Semiya

    Do not soak ragi semiya for more than 3 minutes to prevent stickiness.

  • TipSteam the Semiya for 5

    7 minutes until cooked through.

  • TipMix All Ingredients Off the

    Mix all ingredients off the flame to prevent the semiya from becoming sticky.

  • Flavour tipCan Be Served with Savory

    Can be served with savory gravies or curries for a different taste.

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