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
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| 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
