Preparation 

• Place the ragi flour in a wide mixing bowl, then add coconut and salt into it and mix thoroughly.
• Add a little water at a time and rub into flour, until you notice that when you try to make a fistful of ball it will hold together, and when you press the ball, it will crumble down.
• When you get this consistency, stop adding water and your ragi puttu mixture is ready for steaming.
• The longer the time you take to reach this, the better and softer will be the puttu. So essentially add water a little at a time so the warmth of the hand will allow the flour to absorb more water.
• Keep the ragi puttu mixture covered for at least 15 minutes.
• Follow the same procedure using rice powder and corn powder and keep these aside.
• Now, boil water in a puttu maker. When the steam starts coming, take the puttu maker (puttu kutti) and stuff the coconut tightly and firmly into the puttu tube so that it holds the shape while removing it. Then fill in the prepared ragi puttu mixture. Add coconut again and then add corn flour and rice flour successively with grated coconut in between. Make sure to begin the stuffing with coconut and end with coconut.
• Keep the filled puttu kutti on the top of the puttu maker and allow it to steam. Allow the puttu to steam until you notice steam coming from the top. Once you notice steam coming through the top holes, continue to steam for 5 to 6 minutes and your healthy puttu is ready.

Uses
Recommended in obesity and diabetes