Ragi (Finger Millet) Puttu

Ingredients

• 1 cup ragi (finger millet) flour
• 1 cup rice flour
• Salt to taste
• For the Seasoning
• 3 tsp oil
• 1 tsp mustard seeds
• 3 red chillies
• 12-14 curry leaves
• ½ coconut, fresh, grated

Method

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.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).