Classic Kerala breakfast — ragi puttu made with finger millet puttu.
Ingredients
- finger millet puttu
- Coconut oil for cooking
- 1/2 cup fresh grated coconut
- Salt to taste
- Accompaniments as required
Method
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.
Test texture: Squeeze a handful — it should hold shape. When dropped it should break apart. This is the right moisture level.
Add grated 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 coconut, then a layer of ragi flour mixture. Repeat 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.
Test doneness: Steam should flow freely from the holes at the top.
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. It has a nutty, earthy flavour.
Serve: Serve immediately with kadala curry, coconut milk or ripe banana.