Dry roast Kambu (perl millet), Horse gram to get the moisture out. Grind them with dry ginger to a coarse flour.
In a bowl add the flour, salt. Now sprinkle water time to time and mix well until the flour become wet i.e. until you are able to make balls and which are easy to break. NOTE: For better result keep this for 10 minutes. if became dry add water to make it wet.
With the help of puttu make steam and cook (say 2-3 min or until its cooked ) the raw puttu and serve.
Since Kambu (perl millet) flour you will needed more water than usual for puttu.