Cook in a pressure cooker till mushy and very soft.
Drain out the excess water by passing through a thin sieve.
Heat the oil and add the sieved pulp into the pan.
Lower the heat and mix in the ragi flour. Also add the salt and jeera.
Cook on low fire stirring continuously till the mixture is dry and can be shaped into tikkis.
Allow the mixture to cool, divide into portions. Place each portion into a mould and shape into circular tikkis.
Heat oil in a non stick pan or tava and pan fry these tikkis turning once so that both sides are cooked and lightly browned.
Serve as a starter or a side dish to a brunch menu.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.