Puttu

Serves 2

Ingredients
Puttu flour made from Rice
Coconut (grated) half
Water (for mixing & steaming)
Salt

Must have: Puttu mould

Method

Prepare the rice flour for puttu and use a strainer to filter-out the chunks.

Detach the mould from its base and pour 2 cups of water in the base.

Remove the top lid of the the puttu mould. Inside, the mould will have a perforated thin plate to allow steam from the base to rise through the mould. Keeping this plate intact, fill-in a small quantity of grated coconut.

Letting the grated coconut be the first layer, fill in the puttu flour into the mould (upto 3-4 times the thickness of the coconut layer). Again fill-in a layer of grated coconut.

 

Repeat the steps till the mould is almost full with alternate layers of grated coconut and puttu flour, finish-off the filling with a final layer of grated coconut. Place the top lid of the mould and attach the mould to its base.

  

Place the mould with its base over a stove on high flame, let the steam cook the puttu for about 15 minutes. Switch off the stove, allow the mould to cool off a bit before detaching it. Carefully detach the mould and remove its top lid. Tilt the mould so that the open top end faces down towards a plate and use the back end of a ladle to push out the puttu by pressing the thin perforated plate.

  

Serve hot with Kadala kari, Pappadam and Bananas!