Tamil Nadu breakfast — finger millet puttu — calcium-rich steamed breakfast.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Make kezhvaragu puttu mixture: Take 2 cups kezhvaragu (ragi / finger millet) flour. Add salt and sprinkle water gradually while rubbing with fingers until the mixture is moist and crumbly — not wet.
Test moisture: Squeeze a handful — it should hold shape. When dropped it should break apart. This is the right moisture level.
Prepare fresh coconut: Have half cup freshly grated coconut ready for layering.
Fill puttu maker: Place the disc at the bottom of the cylinder. Add a layer of grated coconut then a layer of ragi flour mixture. Repeat layers ending with coconut on top.
Prepare steamer: Fill the base vessel with water and bring to a strong rolling boil.
Attach and steam: Attach filled cylinder to the base. Steam 6-8 minutes until steam comes through the cylinder holes.
Check: Steam should flow freely from the top holes.
Push out: Use the wooden pusher to push the ragi puttu cylinder out onto a plate.
Check texture: Ragi puttu should be dark brown and crumbly with a nutty flavour.
Serve: Serve immediately with kadala curry, coconut milk or ripe banana.