Kurakkan Pittu

Ingredients(for 1 medium pittu roll (about 120g))

• 1 cup Kurakkan flour (finger millet flour) (locally called kurakkan)
• 1/2 cup Fresh grated coconut (preferably fresh)
• 1/2 cup Water (room temperature)
• 1/2 tsp Salt
• 2 tbsp Rice flour (for texture) - optional
• 1/3 cup Coconut milk (for serving, optional) - optional
• 1 tbsp Grated jaggery (for serving, optional) - optional
• a pinch Black pepper (for slight heat, optional) - optional

Instructions

1. 1

   In a large mixing bowl, combine kurakkan flour, rice flour (if using), and salt. Mix well to evenly distribute the salt.

   2 minutes

   Sifting the flours together helps avoid lumps and ensures a uniform texture.

2. 2

   Gradually sprinkle water over the flour mixture, rubbing gently with your fingertips to create moist, crumbly grains (like coarse sand).

   5 minutes

   Do not over-wet; the mixture should hold together when pressed but crumble easily.

3. 3

   Prepare your pittu steamer by adding water to the base and bringing it to a boil.

   5 minutes

   If you don't have a pittu steamer, use a regular steamer lined with cheesecloth.

4. 4

   Layer the pittu tube: Start with 1-2 tablespoons of grated coconut, then add a layer of kurakkan mixture. Alternate layers until the tube is full, ending with coconut.

   3 minutes

   Layering coconut enhances aroma and prevents sticking.