- Kurakkan flour/ ragi – 1 cup
- Coconut – ¼ cup, freshly scraped
- Jaggery – 2 or 3 tbsp, finely chopped
- Salt – pinch
- Add a pinch or two of salt to the kurakkan flour.
- Stir in boiled and slightly cooled water until the flour mixtures becomes coarse and grainy.
- Steam the kurakkan pittu for 10 mins.
- Mix the freshly scraped coconut and chopped jaggery into the steamed pittu and serve hot.