In a bowl, add the puttu flour and salt. Mix it well.

Now add water 1 tbsp at a time and gently mix. The flour should be wet, but it should have cornmeal consistency/sand consistency.

Consistency check - When you take a small amount of flour in your fist, and press it should form a shape like below. You should be able to break it back to the cornmeal consistency again. So add water as needed.

Now spread ¼ cup of the grated coconut in the steamer rack or basket, as shown below. If you are using a steamer basket with slightly big holes, place a plate beneath the steamer just during layering.

Then spread half of the prepared ragi flour on top of the coconut. We are forming an alternate layer of coconut and ragi flour.

Now add ¼ more cup of grated coconut on top of the ragi flour and spread it.

Next, add the remaining ragi flour, followed by the coconut. Here is my layered puttu mix.

Add 1 cup of water to the inner pot of the Instant Pot.

Then place the tall trivet or the egg rack and then the steamer basket on top of it.

Make sure the vent is in the sealing position, and the sealing ring is on.

Close the Instant Pot and Pressure cook the puttu for 8 minutes at high-pressure mode and let the pressure release naturally. The pressure releases pretty fast. Mine went down in 6 minutes.

Let the puttu cool for 5 minutes and gently mix. I usually add sugar and serve it along with a banana. But if you are planning to serve it with any curries, skip the sugar.

Serve hot in your desired way either with kadala curry or with sugar.