Ragi Puttu (1) + Egg Curry
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
0 of 16 ready
Step-by-Step Instructions
- 1
In a mixing bowl combine ragi flour, salt, and coconut shavings; add water gradually and knead to a firm but moist dough.
- 2
Grease a puttu steamer or cylindrical mold with a few drops of olive oil.
- 3
Layer the dough into the mold, press firmly, and steam for 8‑10 minutes until cooked through.
- 4
While puttu steams, heat 1 tsp oil in a pan, add mustard seeds and let them splutter, then add curry leaves.
- 5
Add chopped onion and sauté until translucent; add ginger‑garlic paste and green chili, cook 1 minute.
- 6
Stir in tomato, turmeric, coriander powder, and optional red chili powder; cook until oil separates.
- 7
Crack the eggs directly into the pan, scramble gently, and cook until set but still moist.
- 8
Season with salt to taste; remove from heat.
- 9
Serve the steamed ragi puttu alongside the egg curry, optionally garnish with fresh coriander.
*Pro Tips
- 1
Use whole ragi flour, not pre‑processed refined flour, to retain fiber and lower GI.
- 2
Steam puttu with a tight lid to retain moisture, reducing need for added butter or oil.
- 3
Eggs provide high‑quality protein without raising blood sugar.
- 4
Adjust chili to taste; avoid excess oil for better blood‑glucose control.
Why It's Diabetic-Friendly
Ragi is a low‑glycemic, high‑fiber grain that slows glucose absorption. The recipe uses minimal oil and no added sugars. Egg curry adds protein and healthy fats, helping balance the meal’s glycemic impact. Portion size (1 cup puttu + one egg) keeps carbohydrate load moderate for diabetics.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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