Step by Step method

• Preparation:

• This recipe involves two steps

• 
  

• Preparing the Filling:

• 1.Add grated coconut and jaggery to a pan. Heat on a low flame for 5 minutes while stirring to ensure coconut and jaggery don’t burn.
  

• 2.Add green cardamom powder and black pepper powder and mix well.
  

• 3.Heat on a low flame for another 2 to 3 minutes and then keep the filling aside to cool.

• 
  

• Preparing the Pitha:

• 1.Mix ragi flour and rice flour in a bowl.
  

• 2.In a separate pan, bring 4 cups of water to a boil. Add ghee, salt and ragi mix to the boiling water and cook on a low flame for 3 minutes.
  

• 3.Once done, transfer the mixture into a bowl.
  

• 4.Add required water to the mix. Grease your palm with oil and knead the mixture till it becomes smooth dough. Divide and roll the dough into small balls
  

• 5.Flatten each ball on your palm and place the filling on it.
  

• 6.Bring together the edges of the dough to seal in the stuffing, and gently give them a round shape again.
  

• 7.Steam them for 10 min.
  

• Plate and serve the ragi manda pitha hot.
  

• Note: You can replace the rice flour with semolina (suji).