How to make it
5 steps. Take it one step at a time.
Combine the rice flour and salt
In a large mixing bowl, combine the rice flour and salt.
Gradually sprinkle water
Gradually sprinkle water into the flour mixture, mixing with your fingertips. The texture should be moist and crumbly, holding its shape when pressed in your palm but breaking apart easily when poked.
Place the perforated disc
In a puttu maker (steamer), place the perforated disc at the bottom. Start with a layer of grated coconut (about 2 tablespoons), followed by the rice flour mixture until the cylinder is halfway full. Add another small layer of coconut, fill the rest with rice flour, and top with a final layer of coconut.
Boil water in the base of the steamer or a pressure cooker
Boil water in the base of the steamer or a pressure cooker. Place the filled puttu cylinder on top. Steam for 8 to 10 minutes until steam escapes freely from the top of the cylinder.
10 minCarefully remove the cylinder and use a stick or the handle of a spoon
Carefully remove the cylinder and use a stick or the handle of a spoon to gently push the puttu cake out onto a plate.
A little kitchen wisdom
Ensure the rice flour is coarsely ground for the best texture. The moisture level is critical; the flour should be damp enough to hold its shape when pressed but dry enough to crumble easily. Traditionally prepared in a 'Puttu Kutti' steamer.
