Ragi Puttu

Method

1. 1

   Make ragi puttu mixture: Take 2 cups ragi flour (finger millet flour). Add salt and sprinkle water gradually while rubbing with fingers. The mixture should be moist and crumbly — not wet.

2. 2

   Test texture: Squeeze a handful — it should hold shape. When dropped it should break apart. This is the right moisture level.

3. 3

   Add grated coconut: Have half cup freshly grated coconut ready for layering.

4. 4

   Fill puttu maker: Place the disc at the bottom of the cylinder. Add a layer of coconut, then a layer of ragi flour mixture. Repeat ending with coconut on top.

5. 5

   Prepare steamer: Fill the base vessel with water and bring to a strong rolling boil.

6. 6

   Attach and steam: Attach filled cylinder to the base. Steam 6-8 minutes until steam comes through the cylinder holes.

7. 7

   Test doneness: Steam should flow freely from the holes at the top.

8. 8

   Push out: Use the wooden pusher to push the ragi puttu cylinder out onto a plate.

9. 9

   Check texture: Ragi puttu should be dark brown and crumbly. It has a nutty, earthy flavour.

10. 10

    Serve: Serve immediately with kadala curry, coconut milk or ripe banana.