To begin making the Murungai Keerai Puttu recipe, heat ghee in a heavy bottomed pan.
Add the drumstick leaves to it and saute for a minute until it shrinks. Keep aside.
Add ragi flour, bajra flour and rice flour in a mixing bowl. Add salt to it and mix well. Sprinkle water little by little and rub into flour to make it crumbly.
It has to be in puttu consistency. That is, if small amount of flour is taken and pressed in palm it has to hold shape and crumble if pressed further tightly.
Add water to the base vessel of puttu maker until 3/4th and place it on stove. Now place the disc with holes at bottom of top cylindrical vessel.
Add 3 teaspoons of coconut to the cylindrical vessel, followed by 2 teaspoons of sauteed drumstick leaves and half of the prepared puttu flour.
Layer it again with coconut, drumstick leaves and remaining puttu flour until it reaches top. Close with lid and place the cylindrical vessel on top of base vessel on stove.
Steam the Murungai Keerai Puttu for 10 minutes on medium flame or until the top starts releasing steam.
Once done, allow Murungai Keerai Puttu to cool and remove the puttu from cylindrical vessel using the stick that accompanied the puttu maker.
The healthy drumstick leaves puttu is ready to serve. Serve Murungai Keerai Puttu along with Kerala Kadala Curry for a healthy breakfast meal or you can also relish it for lunch.