INGREDIENTS

  • Puttu rice flour   2 tea cup
  • Hot Water   1 tea cup
  • Freshly grated Coconut   1 tea cup
  • Salt  1 tsp

METHOD

Add salt in 1 tea cup hot water.

Take 2 tea cup puttu flour in a deep bottomed vessel.

Add a tablespoon of hot water  and mix with your fingers little by little at a time, go on adding a tbsp water till when you take a handful in your hand and press it between your fist, it should hold its shape and when you press it again harder, it should crumble. This is the right consistency.

The flour should be crumbly and moist. There should be no lumps. If u want u can pass through a strainer to remove the lumps. Cover and let it rest for half an hour.

Take a puttu maker, at the bottom layer with 1 tbsp freshly grated coconut in the base then add the rice flour half way, then add 1 tbsp grated coconut, then rice flour and on top ( almost full) again 1 tbsp grated coconut. Cover it with puttu lid.

Fill water in a pressure cooker, close the pressure cooker with its lid. Don’t put the weight. On medium heat let the water in the pressure cooker boil. When steam starts to escape, keep the puttu maker on top of it and steam for 10-12 minutes. Turn off the heat.

Take out the puttu maker , remove the lid and transfer the puttu.

Serve hot with kadla(chick peas) curry, papadam and banana.

 

 

 

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