JOWAR PUTTUPODI

Sprinkle water in gradually and mix with your fingers until the flour holds together when pressed but still crumbles - that texture is the whole trick. Layer with grated coconut in the puttu maker and steam for eight to ten minutes.

Yes, it is roasted before milling, which is what stops puttu turning gummy. You do not need to roast it again at home.

About two to three months in an airtight container, kept dry. Roasted flours hold better than raw ones but still lose aroma over time.

Yes - it works for pathiri, kozhukatta and as a thickener in porridges. Anywhere a roasted grain flour suits.

No. It is single-grain and nothing is blended in.

Ragi and jowar puttu podi are naturally gluten free; wheat-based ones are not. We mill several grains on shared equipment, so tell us if you need a strictly gluten-free run.

It is roasted and milled in small batches rather than produced months ahead, and it is single-grain with no rice flour or maida blended in to bulk it out.