Wash 1 cup of karuppu ulundu thoroughly and soak it for 4–6 hours.
Drain the water completely and spread the dal on a clean cloth until it is mostly dry.
Dry roast the dal on low heat until aromatic and slightly crisp.
Allow it to cool completely and grind it into a slightly coarse powder.
Sprinkle a little water over the powdered dal and mix until it resembles moist crumbs.
Steam the mixture for 10–12 minutes.
Transfer the steamed puttu to a bowl.
Add the powdered jaggery, ½ cup grated coconut, powdered cardamom, a pinch of salt, and 1–2 teaspoons of ghee.
Mix everything gently until well combined.
