PUTTU

PUTTU 

Ingredients:
2 cups raw rice, soak for 2 hours
1 cup fresh coconut scrapings
salt

Method:
Drain the rice and dry it on a tea towel.
The rice should be dry, but still feel damp to the touch.
Grind it in your mixie.
Immedeately steam the flour in a steamer.
Steaming makes very soft puttu.
(normally people like to roast the flour.
Roasting makes the puttu hard)

The next is to wet the flour.
After the steamed flour is cold, use your finger tips
To loosen the flour.
Add ½ cup of coconut and salt and mix well in the flour.
Now sprinkle water little by little.
Wet flour should have the texture of wet sand.
It should flow smoothly if you take the flour and drop it.

Now add little coconut in the puttu maker, and then add the rice flour
To a 2 ½ inches height, then add a little coconut.
This is done till you reach the top of the cylindrical shape.
Attach the tube to the pot of boiling water, and steam for about 5-10 minutes. Using the handle of a large spoon, slowly push the
Puttu log from the bottom and slide it on to a plate.

You can also mix all the flour and coconut and steam it in a idli pot.
Serve it hot with ghee and sugar, or with bananas, or with prawn sambal.


The same way puttu can be done with atta flour or all purpose flour.
You have to dry roast the flour first till you get a good aroma.
Let it cool and do the same like rice flour.
You can use coconut water instead of water to make the puttu.
It will be very tasty.
One thing, atta puttu and all purpose puttu have to be consumed
while it is still steaming hot. It tends to become a little hard when it becomes cold.

Note: you can make about 3 pieces of puttu about 2 inches in length using my measurement.
1 cup means the measuring cup we use for baking.