Puttu is a kerala speciality made using rice flour. Ragi/fingermillet is used in many recipes like ragi pakoda, ragi adai sweet and kaaram, ragi dosai, ragi kool, ragi kali, all traditional recipes still made by people in villages. One such recipe is ragi/kelvaragu puttu. Follow the same method for making rice flour puttu. Puttu is also a part of chettinad cuisine and sometimes jaggery is used instead of sugar and it gives a different taste.
1. Ragi flour - 1cup
2. Coconut - 1/ 2 cup (grated)
3. Sugar - 1/2 cup
5. Ghee - few tsps (melted)
1. Add a pinch of salt to 1/2 cup water and keep aside.
2. Sprinkle this salt water on the ragi flour and mix it slowly, breaking the lumps.
3.The right consistency to stop adding water is, when the flour is pressed in hand , it should hold firm. Now whip this flour mixture in a blender for 2 seconds to break the lumps.
4. Fill this wet ragi flour in the puttu maker alternately with grated coconut and steam cook for 15 to 20 minutes. (Do not stuff it tight, should be loosely packed)
5. Puttu should be eaten with mashed bananas, sugar and ghee.
6. If puttu maker is not available, spread the wet ragi flour on a piece of cloth placed on an Idly plate, top it with grated coconut, cover and steam cook.(Steam cooking - Take a pan with a cup of water, place the plate with the ragi flour without touching the water, cover the pan and cook or Idly cooker can be used.)