Steamed Rice cake Puttu

Preparation of rice flour

• Soak 1 cup rice for 2-3 hours, drain for 20-25 minutes and powder in a mixie/food processor
• Use a medium sieve to sieve the powdered rice
• Fry the powder in a thick bottomed vessel until steam rise up from the powder (ensure continuous frying until done)
• Allow it to cool off by spreading on a paper
• Can be stored for not more than 2 days

Puttu Maker

Puttu Preparation

Ingredients:

Rice flour -1 ½ cup

Grated coconut- 1 cup

Water 1 ½ cup

Salt as per requirement

• Take the desired amount of rice flour in a deep bowl
• Sprinkle salt water into the bowl and dampen the rice flour uniformly (use a fork to sift the flour)
• The right mixture would be when  you gather the damp four into your palm and it makes a soft lump (would hold lightly and not crumble)
• Sprinkle the bottom of the puttu container (with the perforated plate) with grated coconut
• Fill the damp rice flour into the puttu container without over stuffing
• Sprinkle some more grated coconut on top and cover with the lid
• In the mean time heat a cooker with 3-4 cups of water with the lid on (remove the whistle)
• Place the puttu container on the whistle holder in such a way that steam from the cooker passes through to steam the damp rice flour
• Is steamed when steam escapes the puttu cover within 4-5 minutes
• Can be removed and contents served onto a plate by inverting the puttu container
• Can be served with sugar and milk, bananas, coconut stew (veg or non-veg), green gram curry(cheruvaiyar khutaan) or kadala khutaan