DIRECTIONS

1. In a heavy skillet, dry roast the rice flour over medium heat, stirring continuously. After about 5 minutes remove from the stove, and let it cool.
   
2. Add salt to 1 cup of water and wet the puttu podi/powder, a little at a time, and mix well till you reach breadcrumbs consistency. (Note : The rice flour mixture should be wet but not lumpy. The right consistency is reached when you press little flour in your fist and it forms a shape and not crumble off.)
   
3. Now fill your pressure cooker or puttu kudam with water till two thirds full. Place on the stove. Take the cylindrical tube part, insert the flat disk with holes at the bottom of the tube.
   
4. Fill half of the tube with a fistful full of grated coconut and then add the prepared rice flour till half and fill the rest of the tube with more prepared rice and sprinkle grated coconut on the top. (Note: The rice flour must be loosely filled and not packed.)
   
5. Cover the cylinder tube and place on the cooker spout or on puttu kudam once the steam starts coming out.
   
6. Steam for 6 to 8 minutes; when the puttu is cooked, steam will start coming through the holes on the lid. Remove the tube from the pot and open the lid. Using the handle of a large spoon, slowly push the puttu, and slide it onto a plate.
   
7. Serve hot with Kadalakari -Kerala Style Black Chickpea Curry or pappadam and yellow small bananas and Enjoy!

RATE & REVIEWS

REVIEWS