Ragi Puttu

Tried puttu with Ragi instead of the traditional rice flour. It turned out good. We all loved it.



Ingredients:
Ragi flour - 200 grams
Coconut (grated) - 75 grams
Water -
Salt - to taste

Method:

• Take the ragi flour in a bowl. Add salt. Mix well.
• Add water little at a time kneading all the time. We are trying to make a powdery wet flour. The end result should be wet to touch, should be able to roll into a ball with the fist, but should powder back when crumbled.
• We traditionally use a puttu kuzhal which is a long cylindrical object placed on top of a puttu kodam which is used to boil water. The steam from the boiling water enters the cylinder and thus the puttu inside the cylinder gets cooked.
• Alternatively we can also use a cheratta (coconut shell). Just make one hole in it so that it sits on the lid of a pressure cooker. Heat water in the pressure cooker and place the coconut shell on top.
• In whichever method you are preparing, make alternate layers of ragi flour and grated coconut. Steam it for about 7-10 minutes. 
• Remove from the pot and push the puttu out by using a stick or a knife.

Serve with kadala curry or bananas and sugar.

Linking this to missionbreakfast, cookcookandcook, thoushaltcook