Ingredients:
2 cups ragi semiya / vermicelli
grated coconut, as required
salt to taste
water, as required
Preparation:
- In a bowl, take water and add salt and mix well.
- Take ragi semiya in another bowl and pour water as required to soak the semiya and keep it aside for 3 minutes. Then squeeze it to remove the excess water.
- Take a puttu maker and layer it with grated coconut first, then the ragi semiya and then the grated coconut again. Repeat the process till the puttu maker is filled.
- Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
- Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker.
- Remove it to a plate and serve hot with kadala curry or any curry of your choice…
