Chettinad Ragi Puttu Kozhukattai Recipe

Ingredients:

• 1 cup ragi flour
• 1/2 cup grated coconut
• 1/2 cup grated jaggery or 1/4 cup sugar
• Ghee-2tsp
• 1/4 teaspoon elaichi powder

Procedure:

1.In a large mixing bowl, combine Ragi flour and 1/2 cup water by sprinkling it in and gradually mixing it together with your fingertips. When you press a handful of mixed flour in your fist, it should keep its shape, but disintegrate when you push it again. That is the proper consistency for steam cooking.

2.Bring water to a boil in an idly pan, set a greased idly plate on top, spread mixed ragi flour on top, and cook puttu for 20 minutes.

3.Remove from platter and place in a large dish.

4.While the puttu is still hot, combine the remaining ingredients: Jagery, coconut, ghee, and Elaichi powder.

5.Form it into a ball by crushing it between your fists. This kolukattai shape will assist you in avoiding hikkups when eating.

6.If preferred, steam cook these balls for 3 minutes. It is not required to serve as puttu.