Ragi Uppittu: A Nutritious South Indian Breakfast Delight

This Ragi uppittu is inspired by puttu from coastal Karnataka and Kerala that nourishes not just the body, but the soul. Ragi Uppittu, a wholesome, steamed dish made with finger millet flour that's packed with nutrition and flavor.

Uppittu (also known as upma in some regions) is a beloved breakfast staple across South India. This version uses ragi (finger millet), an ancient grain that's making a well-deserved comeback in modern kitchens. Unlike the semolina-based upma you might be familiar with, ragi uppittu is steamed rather than sautéed, making it lighter and incredibly healthy.

Ragi is a nutritional powerhouse—rich in calcium, iron, and fiber—making this dish perfect for growing children, nursing mothers, and anyone looking to add more wholesome grains to their diet.

The earthy flavor of ragi, the crunch of vegetables, the richness of coconut, and that final sizzle of tadka—it's a symphony of textures and tastes that starts your day on the right note. Give this recipe a try, and let me know how it turns out! I'd love to hear about any variations you create.

Why You'll Love This Recipe

• Nutrient-dense: Ragi provides sustained energy without the blood sugar spikes

• Easy to digest: The steaming method keeps it light on the stomach

• Naturally gluten-free: Perfect for those with gluten sensitivities

• Customizable: Add your favorite vegetables and adjust spices to taste

• Make-ahead friendly: Prep the mixture the night before and steam it fresh in the morning

Ingredients

For the Base

• 1/2 cup ragi flour

• 1/2 tsp salt

• 1 tsp tamarind paste

• 1/4 tsp cumin seeds

• 2 tbsp mung dal (soaked for 1 hour)

• 1/3 cup finely chopped vegetables (green beans and carrots)

• 1 green chili, minced

• 3 curry leaves, finely chopped

• Few tablespoons water

For Topping

• 1/4 cup fresh coconut, shredded

• Fresh cilantro, chopped

For Tadka (Tempering)

• 1 tbsp coconut oil

• Few mustard seeds

• 4 cashews, broken into pieces

• 1 red chili

• A pinch of hing (asafoetida)

Step-by-Step Instructions

1. Prepare the Ragi Mixture

In a mixing bowl, combine the ragi flour, salt, tamarind paste, and cumin seeds. Gradually add a few tablespoons of water while mixing with your fingers. The key here is achieving the right texture—you want a soft, crumbly mixture, not a paste or batter. Think of it like wet sand that holds together when pressed but crumbles easily.

Pro tip: Add water slowly and mix gently. You can always add more, but you can't take it away!

2. Add the Vegetables and Dal

Once your ragi mixture has the perfect crumbly texture, fold in the soaked mung dal (make sure to drain it well), chopped vegetables, minced green chili, and curry leaves. Mix everything thoroughly so the vegetables and dal are evenly distributed throughout the mixture.

The soaked mung dal adds a delightful texture and protein boost, while the vegetables provide color, crunch, and additional nutrients.

3. Steam to Perfection

Bring water to a boil in your steamer. While waiting, grease a plate or, for an authentic touch, line it with a banana leaf (this adds a subtle, earthy aroma to the dish).

Spread the ragi mixture evenly on the prepared plate—about 1/2 inch thick works well. Place it in the steamer and steam on medium heat for 12 minutes.

How to check if it's done: The uppittu should look set and slightly firm to touch.

4. Make the Tadka

While the uppittu is steaming, prepare your tadka. Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add the broken cashews and sauté until golden. Toss in the red chili and a pinch of hing, letting the aromas bloom for just a few seconds.

5. Finish and Serve

Once the uppittu is steamed, remove it carefully from the steamer. Immediately top it with fresh shredded coconut and chopped cilantro. Pour the hot tadka over the top, letting it sizzle and infuse the dish with its aromatic oils.

Serve hot with a bowl of plain yogurt, a generous sprinkle of pomegranate seeds or a side of coconut chutney.

6. Kadabu

You can add a bit more water and make more of a paste consistency and steam them wrapped in banana leaves to form a kadabu.

Serving Suggestions

Ragi uppittu pairs beautifully with:

• Coconut chutney: The classic companion

• Tomato chutney: Adds a tangy kick

• Plain yogurt: Cooling and probiotic-rich

• Filter coffee: For a traditional South Indian breakfast experience

Tips for Success

1. Soak the mung dal: Don't skip this step—it ensures the dal cooks perfectly during steaming

2. Don't overmix: When adding water to the ragi flour, mix gently to maintain that crumbly texture

3. Vegetable variations: Feel free to add finely chopped bell peppers, peas, or corn

4. Spice it up: Adjust the green chili according to your heat preference

5. Fresh coconut matters: While desiccated coconut works in a pinch, fresh coconut really elevates this dish

Nutritional Benefits

This humble dish is a nutritional superstar:

• Ragi is rich in calcium, making it excellent for bone health

• Mung dal provides plant-based protein and fiber

• Vegetables add vitamins, minerals, and antioxidants

• Coconut offers healthy fats and adds richness

• The steaming method preserves nutrients better than frying

Storage and Reheating

Ragi uppittu is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again for 3-4 minutes, or microwave with a splash of water to restore moisture.