Puttu

How to Prepare

1. In a large mixing bowl, take 10 cups of rice flour and add 2.5 tsp of salt. Mix well.
2. Gradually sprinkle 5 cups of water little by little to the rice flour while mixing with your hands to form a slightly moist, crumbly texture. The flour should hold shape when pressed but break apart easily.
3. Sieve the moistened flour through a fine mesh sieve to break any lumps and achieve a uniform texture.
4. Take the cylindrical puttu maker, place the perforated disc at the bottom, and start layering. First, add 2 tbsp of grated coconut as the base layer.
5. Add 6-8 tbsp of the prepared rice flour mixture over the coconut layer, pressing lightly to fill the cylinder up to 3/4th of its capacity.
6. Top it with another 2 tbsp of grated coconut.
7. Repeat the layering process for multiple puttu makers or batches as needed for 20 servings.
8. Place the filled puttu makers in a steamer with boiling water. Steam for 10-12 minutes on medium heat until you see steam escaping from the top of the puttu maker.
9. Once cooked, carefully remove the puttu maker from the steamer and push out the puttu onto a serving plate using the provided stick or a skewer.
10. Serve hot with kadala curry (black chickpea curry) or banana and sugar for a traditional Kerala breakfast.