1. Roast the rice flour in a pan on medium heat (if not already roasted) until the “raw” smell disappears, about 10 minutes. Allow it to cool.
2. Mix the roasted rice with 1 teaspoon salt and sprinkle a little water at a time on the flour until it remains moist. Cover it for 15 minutes.
3. Fill the base of a puttu vessel half full with water and heat it over medium heat. The inside of the cylindrical mold that attaches to the top of the vessel should be moistened or the puttu may stick to the sides of the cylinder. Sprinkle a little more water on the rice flour taking care not to make the flour sticky. The flour should be wet but powdery before putting it into the cylindrical mold.
4. Sprinkle a little grated coconut at the bottom of the cylinder which has been fitted with the perforated disk. Now add one cup of the flour into the cylinder on top of the coconut. Continue adding the layers of flour alternating with layers of grated coconut. Finish with a layer of coconut.
5. Put the cylinder on the puttu vessel and cover it with the perforated lid. Put the entire vessel over the heat. When the water starts to boil, steam will come out of the lid. Wait for 5 minutes. Carefully remove the hot cylinder from the vessel. Remove the lid and carefully push the puttu with the help of a skewer onto a serving plate. Slice the puttu into 2 inch pieces.
6. Repeat Steps 4 and 5 until you run out of rice flour.
- This recipe can make about 2 batches of puttu with approximately 5 slices each.
- They can be made with white or brown rice based on your preference.
2 cups rice flour
1/2 coconut, grated
1 tsp salt
Puttu, when served with Kadala Masala Curry, is a staple in most Kerala homes. This Kerala recipe is simply steamed rice and coconut so it is a terrific mild accompaniment to any curry dish or recipe with a gravy. Break up the stacks of puttu so each serving gets some rice and some coconut. Once on each plate, they can be crumbled to mix with the curry.