Puttu

🔥 Prep

• Measure out 250 g of rice flour into a large bowl and sift to remove any lumps.
• In a separate cup, combine 100 ml of water with 0.5 tsp of salt and stir until dissolved.
• Measure out 100 g of grated coconut and set aside.

🔥 Cook

• 1. Fill the bottom chamber of the puttu maker with water and bring it to a boil over high heat.
• 2. While the water heats, slowly drizzle the salted water into the sifted rice flour, mixing with fingertips until the flour resembles coarse crumbs that hold together when pressed (avoid over‑wetting).
• 3. Layer a handful of grated coconut into the bottom of the puttu tube, then add a layer of the moistened rice flour and press lightly; repeat alternating layers of coconut and rice flour until the tube is full, finishing with a layer of coconut on top.
• 4. Place the filled tube onto the pot, cover, and steam for 10 minutes on medium heat (steady steam).
• 5. Remove the tube from the heat, let it rest for 1 minute, then push the puttu out onto a serving plate using the plunger.
• 6. Optionally, drizzle a teaspoon of ghee over the hot puttu for added richness.

🔥 Serve

• Serve the hot puttu immediately with a side of spicy kadala curry (black chickpea stew) for a traditional breakfast.
• Alternatively, accompany with ripe banana slices and a drizzle of coconut milk or ghee for a sweet variation.
• Garnish with a sprinkle of extra grated coconut if desired.