Vella Puttu is a traditional South Indian sweet made using jaggery and rice flour. It is usually prepared during festivals like Gokulashtami and Navratri. This recipe has a soft, crumbly texture and a mild sweetness that makes it comforting. It's one of those dishes that brings a rich taste and beautiful aroma.

Vella Puttu Recipe is perfect for people who prefer sweets that are not too sugary or heavy. It is made with simple ingredients and it doesn't require much effort to prepare. Even though it's a festive sweet, this recipe can be made on regular days when you feel like having a quick and tasty homemade snack or dessert.

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About Vella Puttu

Vella Puttu is a much-loved sweet dish with a soft, crumbly texture and a homemade taste. It is made with just a few ingredients - mainly jaggery, rice flour, cardamom, and coconut. These ingredients come together beautifully to create a sweet that feels light yet full of flavor.

Vella Puttu is a beloved treat in many households, especially during festive times. It's not just about the taste-it's about the memories, traditions, and the joy of sharing something homemade with others. The aroma of melted jaggery mixed with cardamom and coconut often fills the kitchen, making it a warm and inviting delight.

This recipe is also perfect for beginners. Since it doesn't require fancy tools, anyone can try it at home. It's a lovely way to enjoy a traditional sweet without spending too much time in the kitchen. This sweet carries the essence of tradition and comfort in every spoon.

Similar Recipes

• Vella Kozhukattai Recipe
• Ragi Puttu Recipe (Fingermillet Puttu)
• Karthigai Kozhukattai Recipe
• Aval Varattiyathu Recipe
• Kambu Maavu Puttu

Vella Puttu Ingredients

• Rice flour - This is the key ingredient. Adds the base texture of the dish, which is soft and crumbly once steamed. Rice flour absorbs the jaggery syrup well, making it perfect for this recipe.
• Jaggery, water - Used to prepare the jaggery syrup. It adds sweetness and richness to the dish. It's also a healthier alternative to refined sugar.
• Ghee - Used for frying cashews and adds richness and a delicious, aromatic flavor to the dish.
• Cashews, coconut - Add a rich, nutty flavor and a crunchy texture with a mild sweetness that complements the other ingredients.
• Cardamom powder - Adds a warm, aromatic flavor to the dish. It pairs perfectly with the jaggery and coconut.
• Edible camphor - Adds a unique flavor and fragrance, often used in traditional sweets for its distinctive aroma. It's optional, but it enhances the authenticity of the dish.

Why This Recipe Works

• This recipe is made with just a few simple ingredients.
• It's a simple and quick recipe to prepare.
• This recipe has a soft, crumbly texture making it tasty.
• Jaggery adds natural sweetness, a healthier alternative for white sugar.
• It has a mild sweetness and a rich, aromatic flavor.
• It's a healthy snack recipe that can be made in advance.
• Perfect for festivals and special occasions.

How to make Vella Puttu Step by Step

1.Dry roast rice flour till it changes color to light brown. Cool down, then sprinkle water little by little and make the entire flour wet, keep mixing.

2.The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it (pidicha pidikkanam vitta uthuranum). Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like. Steam the mixture for at least 8-10 minutes.

3.Cool down and then crumble it with your hands to break the lumps formed. Set aside. Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.

4.Strain to remove impurities. Then heat up the syrup in a pan. Keep water in a plate to check the consistency. Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.

5. It should form a soft ball. This is the correct consistency. In a teaspoon of ghee fry the cashews and keep it ready.

6.Keep the flame in sim and immediately add the cooked rice mixture. Now add ghee, cardamom powder and edible camphor. Keep mixing till it becomes dry and all the jaggery syrup is absorbed. Add coconut, ghee fried cashews, mix well and switch off.

Enjoy it hot or warm!

Expert Tips

• Rice flour - If you don't have time to grind rice flour at home, you can use store-bought rice flour or idiyappam flour.
• Jaggery syrup - It's important to cook the jaggery syrup until it forms a soft ball in water for best results.
• Steaming - Steaming the rice flour mixture is essential for the perfect texture. Make sure to steam it thoroughly to avoid lumps.
• Frying - Frying the cashews in ghee adds a rich, nutty flavor that enhances the overall taste of the Vella Puttu.
• Sweetness - If you prefer a sweeter dish, you can add extra jaggery or extra sugar. Adjust it according to your taste preference.
• Coconut - Use freshly grated coconut for rich taste and flavor.

Serving and Storage

Vella Puttu is best served warm, allowing the flavors to blend together. You can serve it as a dessert or a sweet snack with tea or coffee.

As it has coconut, it does not keep well in room temperature for more than a day. You can store it in an airtight container for up to a week in the refrigerator. Simply warm it up before serving.

FAQS

1.Can I use regular rice flour instead of store-bought flour?

Yes, you can use regular rice flour, but store-bought flour gives a smoother texture.

2.Can I substitute jaggery with sugar?

Yes, you can use sugar but jaggery gives a richer flavor and is a healthier alternative.

3.What can I use instead of edible camphor?

Edible camphor adds a unique flavor, but you can skip it.

4.Can I add other nuts?

Yes, you can add other nuts like almonds or pistachios, but cashews are the most commonly used.

5.How do I know if the jaggery syrup has reached the right consistency?

The syrup should form a soft ball when dropped into water. If it dissolves, you need to boil it further. If it is hard then the stage has passed and it has over cooked which will make the puttu hard.

6.Is this recipe kid-friendly?

Yes, it is a kid-friendly recipe.  You can skip edible camphor and add more nuts.

If you have any more questions about this Vella Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Vella Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Puttu is a healthy wholesome breakfast dish made by steaming ragi flour and mixing it with sugar, coconut and ghee. This is quick to make with mild sweetness, crunch from coconut and flavour from cardamom. You can shape it in a mould and press it out, it looks tempting on the plate. Tips included for lump free soft ragi puttu.

Ragi Puttu has a crumbly texture and it tastes slightly sweet, with a hint of cardamom. This recipe can be made in just few minutes. You can serve it hot with banana and cane sugar on the side. It is wholesome and easy to make for breakfast, and your family will ask for more.

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About Ragi Puttu

Ragi Puttu is made with ragi flour as the main ingredient. This puttu is rich in calcium and nutrients which makes it wholesome. You use simple ingredients like ragi flour, coconut, cane sugar or jaggery and ghee.

The texture is soft, moist and crumbly at the same time, the flour absorbs water and becomes light and airy once steamed. You have to get the water amount right, like a breadcrumb mixture. If you add too much water, the puttu might become hard and sticky.

Puttu is my favourite and this ragi puttu adds more taste. Ragi puttu makes a whole some, filling and healthy breakfast. You can adjust sweetness according to your liking. You can even skip sugar if you are serving it for elders.

This recipe can be served in different ways. Just mix everything and serve it in a plate or bowl. You can also place the coconut in a bowl first, then add the puttu on top, invert and serve. This makes ragi puttu look tempting and attractive.

I make this for breakfast because it is quick and healthy. My family loves it with banana or sometimes egg curry. However it tastes really good as such without any sides too.

Similar Recipes

• Kambu Maavu Puttu
• Aval Puttu | Poha Puttu
• Sathu Maavu Puttu
• Vella Puttu Recipe
• Puttu Recipe (Kerala Puttu)

Ragi Puttu Video

Ragi Puttu Ingredients

• Ragi Flour - I use ragi flour as the main ingredient, it is roasted first to bring out the flavour then mixed with salt and water. 
• Water - I add water little by little to make breadcrumb like mixture. Do not add too much or the puttu become will become sticky.
• Ghee - I use ghee to make the puttu rich, moist and flavourful.
• Coconut - I add grated coconut for mild sweetness and nice texture.
• Sweetener - I add cane sugar or jaggery for mild sweetness. You can also use regular white sugar if you prefer.
• Cardamom Powder - I add cardamom powder for a mild flavour.
• Salt - I add salt to bring out all the flavours and balance the taste.

How to make Ragi Puttu Step by Step

1.Measure 1 cup ragi flour and add it to a pan. Dry roast for few minutes until steam escapes from the flour. Roast in low flame, do not burn the flour.

2.Transfer to a bowl,. When it is still warm, add salt to it.

3.Mix well, add water little by little.

4.Rub and mix so that there are no lumps.

5.When you hold with your palm it should hold together but when pressed it should easily crumble. This is the right stage. 

6.Press and mix with a ladle to avoid lumps.

7.Transfer the flour to a idli plate.

8.I placed my bamboo mesh, placed a cloth on it and then added the remaining flour. Close loosely with the edges of the cloth.

9.Close with lid. Steam in low medium flame for 10-12 minutes.

10.After steaming gently open and remove. Transfer the puttu to a mixing bowl.

11.Mix it well with a ladle to break the lumps if any.

12.Now add ⅓ cup grated coconut(reserve little for serving), ¼ cup cane sugar, 1 and ½ tablespoon ghee(add as per need) and ⅛ teaspoon cardamom powder.

13.Mix it well. Add more ghee if it is dry. Ragi puttu is ready!

14.To a bowl sprinkle little grated coconut.

14.Add ragi puttu and press tight.

15.Invert and tap gently.

16.Ragi puttu is ready.

Serve and enjoy!

Expert Tips

• Roasting - I roast ragi flour for 2 minutes until steam comes from the flour.
• Mixture - I mix water little by little to make a breadcrumb texture. It should hold together but crumble when pressed.
• Water - I keep water minimal because extra water makes the puttu hard. It should stay moist, crumbly, not wet.
• Steaming - I steam for 10 to 12 minutes, no more. Take it out when you see a slight colour change.
• Use a cloth - I place a white cloth in the steamer first. You can also use an idli plate if you have one.
• Mix well - I mix ghee, cardamom, jaggery and coconut well after steaming. This brings all the flavours together.
• Serving - I always serve ragi puttu while warm because the texture is soft and nice.

Serving and Storage

Serve ragi puttu hot or warm with sliced banana and cane sugar on the side. You can fill a bowl with grated coconut first, add the cooked puttu on top and press it well, then invert it to the serving plate for a nice look. Ragi puttu is best when served fresh and eaten right away.

FAQS

1. Why is my puttu hard?

It means you add too much water to the mixture. Keep the water minimal so it stays crumbly, not moist and sticky.

2. Can I use store bought ragi flour?

Yes, store bought ragi flour works fine. But make sure you dry roast it for a few minutes before mixing with water to bring out the flavour.

3. How long can I store this puttu?

Ragi puttu is best served fresh and eaten right away. You can store leftovers in a container for one day in fridge and sprinkle little water, steam it for 3-5 minutes before serving.

4. Can I make puttu in any steamer?

Yes, you can use an idli plate or any steamer you have. You can also use a cloth for steaming, this makes the puttu soft.

5. How to get soft ragi puttu?

Make sure you add just enough water and mix well. While mixing rub and mix to avoid lumps. While adding to steamer, add it in a sprinkled manner. Steam for just the mentioned time, steaming for a long time makes the puttu hard.

If you have any more questions about this ragi puttu recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this ragi puttu recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Ragi Puttu Recipe (Fingermillet Puttu) appeared first on Sharmis Passions.