Ragi Puttu

Ingredients

• Jaggery- 3/4 cup
• Salt - as necessary
• Water- 1 cup (for mixing)
• Grated Coconut- 1 cup
• Ragi flour- 1/2 kg

Method

1. In a wide vessel, take 1/2 kg ragi flour. Add salt  and little bit water and mix well.Add some more water and mix well till it reaches the right consistency
2. You can check the correct form by taking some flour in your hand and press it gently; if it falls apart you need to add more water. If it retains the shape of your hand, it is the right consistency to make puttu. You can check the salt now and add if it is necessary.
3. In the puttu kudam, fill water to its half volume. Keep it on the stove top and switch stove on.
4. In the puttu kutty, put the perforated disc at the bottom and fill a layer of grated coconut over it. Then add about  2 to 3 handful of prepared ragi flour in the puttu kutty.
5. Add another layer of grated coconut and add about 2 to 3 handful of prepared ragi flour over that. Again add one layer of grated coconut and add another 2 to 3 handful of ragi flour and cover with one layer of coconut. Close with the lid. 
6. Place it on the puttu kudam and wait for few minutes for the steam to come out properly. 
7. Wait for another 2 minutes and switch off the stove. Using a stick or a spoon, press the bottom side of puttu kutty and keep the puttu in a plate.
8. Serve with grated jaggery or sugar. For this sprinkle sugar or grated jaggery on top of the prepared puttu and mix. Second option is to serve with banana. Mash the banana with some puttu, make a small ball and eat it.
9. For diabetic patients, avoid adding sugar or jaggery or banana. For such people serve with Kadala curry or boiled green-gram and papad.