Kelvaragu Puttu | கேழ்வரகு புட்டு | Finger Millet \ Ragi Puttu

Ingredients : (serves 2)

Kelvaragu \ Ragi Flour - 1 and 1/2 cup Coconut Shreds - 1/4 cup Sugar - 5 tsp (+ or -) Cashewnuts - 10 no Cardamom - 2 pods Ghee - 1 tsp  Water - 1/4 cup (+ or -) Salt to Taste.

Method :
 

Steps To Make Kelvaragu Puttu Flour : Dry roast the kelvaragu flour til its aroma rise and allow to cool completely. (Image 1) Roast the cashew-nuts in hot ghee til light golden colour, separate the cashews from the ghee and keep aside. (Image 2) Add the ghee into the roasted flour and mix well. (Image 3) Sprinkle the water little by little and mix well until in a crumble texture. (Image 4)

Steps To Steam Kelvaragu Puttu in Idly Pan : Boil a centimeter of water in a idly pan, place the top idly plate, cover by wet thin cotton cloth and spread the prepared puttu flour over the cloth evenly. (Image 5) Close the lid and steam for 10mins in simmer. (Image 6) Transfer the puttu into a bowl.

Add required sugar and coconut, mix well. Add roasted cashew-nuts, again mix well and ready to serve.

Serving Suggestion : Serve with Ripened Banana.