In a wide bowl add 1 cup of ragi flour.
Sprinkle little water and mix this well with your hands. The quantity of water depends on the texture of the flour.
It differs from brand to brand.
My friend told me to sprinkle little milk too as we get very soft puttu if we use milk.
When you hold the flour it will hold the shape and when you leave it it will loosen. The consistency of the dough should be like this.
As the ragi flour is texture is more like sand, it will be like a wet beach sand when you mix it.
Now use both your hands and start mixing it well and breaking the lumps. You can do it by putting in small mixer jar and whip it once. Do not overload the mixie as it may not work out well.
Since I made with 1 cup of ragi flour I mixed with hands.
After perfectly mixing you feel the flour airy and moist.
I am not using a puttu maker this time, but if you want you can use it.
Slightly grease a bowl with little coconut oil.
Layer with fresh coconut first.
Add little ragi puttu flour on the top and gently press it.
Add another layer of coconut on the top. Depending on the cup size layer it.
Finally layer it with puttu flour. Cover it with a lid or with an aluminium foil.
Heat an idli steamer.
Place a plate into it.
Keep the bowls on this plate.
Cover this and steam for 10 minutes in medium flame.
Once done, switch off and cool for a minute.
Take out and gently invert this onto a plate.
Tap from the back.
Soft ragi puttu is ready.
Alternatively, you can put a damp muslin cloth on the idli steamer and place the prepared ragi puttu flour on this.
Cover this with another damp muslin cloth and steam this.
Once taken out add coconut and mix well.
You can add jaggery or sugar on the top and mix well to enjoy sweet ragi puttu.
You can serve puttu with kadala curry too.