Ragi puttu/Ragi upma

I have always loved ragi dosai but ended up with a bag of roasted ragi flour which makes really bad dry dosas. So my search brought me to ragi puttu recipes.I have a puttu maker in which I can fill water in the bottom part while filling the puttu mix in the pipe above so steam can cook the mix.

roasted ragi flour - 1 cup
salt - very less (1/2 a tsp) (flour doesn't take much salt)
water - 1/4 cup
coconut - optional

for upma
onion - chopped (1/2 a cup)
green chillies - 2
mustard seeds - 1 tsp
urad dal, chana dal - 1 tsp each
curry leaves - 1sprig
oil - 1 tsp

Knead the ragi flour with salt and water (little by little) until the mix has a bread crumb consistency without any lumps. It should hold its shape when pressed and disintegrate when pressure is applied. Remember that the pipe is open from both sides. So press the mix firmly and drop into the puttu pipe so that it does not just leak through the bottom. Keep adding the puttu mix and affix the pipe to the bottom vessel filled with water (half-filled). Steam for 10 minutes (start keeping time once steam escapes from the top) Remove puttu from pipe using the stick provided. It is amazing what the right recipe can do to a lump of flour.

Coconut can be added to the puttu either when steaming or after cooking.

If proceeding to make upma, skip the coconut, sputter mustard seeds, urad dal and chana dal, saute onions and green chillies and add crumbled steamed puttu. Remove from heat and serve. Is very similar to idli upma.

Enjoy!