In a heavy skillet, dry roast the ragi flour over medium heat, stirring continuously for couple of minutes, remove from the stove, and let it cool.

Add salt to 1 cup of water and wet the ragi puttu podi/powder, a little at a time, and mix well till you reach breadcrumbs consistency. (Note : The ragi flour mixture should be wet but not lumpy. The right consistency is reached when you press little flour in your fist and it forms a shape and not crumble off.)

Now pulse it couple of times in a mixer or in food processor.This will remove the lumps and you get very soft puttu.

Now fill your pressure cooker or puttu kudam with water till two thirds full. Place on the stove. Take the puttum kutti-cylindrical tube part or chiratta puttu kutti (coconut shell shaped puttu maker), insert the flat disk with holes at the bottom of the tube or puttu maker.

If you preparing with traditional puttu kutti (cylindrical tube-funnel kind) fill half of the tube-funnel with a fistful full of grated coconut and then add the prepared ragi flour till half and sprinkle grated coconut and continue to fill the rest of the tube with more prepared ragi flour; sprinkle grated coconut on the top. (or) with if preparing with chiratta puttu kutti (coconut shell shaped puttu maker) sprinkle some grated coconut on the bottom of puttu kutti-pot and then fill the prepared ragi flour, again sprinkle grated coconut on the top. (Note: The ragi flour must be loosely filled and not packed.)

Cover the puttu kutti-cylinder tube or chiratta puttu kutti-pot and place on the cooker spout or on puttu kudam once the steam starts coming out.

Steam for 6 to 8 minutes; when the puttu is cooked, steam will start coming through the holes on the lid. Remove the from the pot and open the lid. Using the handle of a large spoon, slowly push the puttu, and slide it onto a plate.

Serve hot with Spicy Fish Curryor Kadala Curry or pappadam and yellow small bananas and Enjoy!