1 cup millet flour
1/4 cup coconut grated
2 to 3 tbsp water
1/4 to 1/2 tsp salt to taste
Dry roast the ground millet flour. Add the grated coconut, salt and sprinkle water 1 tbsp or less at a time. Using the finger, crumble the mixture.
Don't use a lot of water, the mixture should be a crumble it should not be too wet or sticky.
Heat a pan that can attach a steamer with 1 cup of boiling water. When the water is boiling and the steamer becomes hot, put the mixture over the steamer and steam for 2 to 3 minutes.
Don't steam for a long time as the pittu will harden.
Serve this pittu or puttu with curry, sambal or jaggery.
This quantity will serve 1 to 2 people.
A reminder :) I am guest hosting Jagruti's Know your flours: Millet flour event from July 10th to August 9th; hope you can link your entries on the post. Check out the delicious entries that are already linked.
This goes to cooking with seeds rye and millet and SIC series event #1.
