Ragi (Finger Millet) Puttu

Ingredients

• Ragi Flour

  Udupi

  1 cup or 120g

• Rice flour

  White

  1 cup or 158g

• Salt

  Table

  1 tbsp or 18g

• Canola oil

  3 tsp or 14g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Red Raw Chillies

  Tesco

  1g

• Curry

  HP

  1g

• Grated Coconut

  Sumeru

  115g

Directions

1. 1. Mix and sift the ragi flour and rice flour together into a deep bowl. 2. Add 2–3 tbsp of salted water. Mix until it reaches a crumb-like texture. Bring it to puttu* consistency – when the dough is held, it should form a lump. When it is crushed, it should become powdery. 3. Sift using a sieve with large holes. Spread the sieved dough over a wet cloth and place the cloth in an idli* steamer. Steam for 10-15 minutes. 4. Heat half of the oil in a pan; add the cooked puttu. Sauté on medium heat for 2–3 minutes. 5. Add the coconut and mix. 6. In a separate pan, heat the remaining oil and add the mustard seeds. As they begin to splutter, add the red chillies and curry leaves. 7. Add the seasoning to the fried puttu. Stir lightly and remove from heat. 8. Serve hot with any gravy.
2. ● If desired, red chilli powder can be added to taste after step 5. ● To make wheat puttu, use wheat flour instead of rice flour. ● To make a sweet puttu, use normal water instead of salted water in step 2. Add grated coconut, jaggery*, ghee*, and cardamom* powder after step 4. Serve plain or with mashed bananas.