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Instructions |
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Boil a cup of water and add a quarter teaspoon of salt.
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Take 2 cups of puttu podi in a bowl and sprinkle some salted hot water and mix well.
Keep sprinkling water and mix until you are able to hold the flour and it hold its shape when you open your palm.
If there is not enough water, the puttu won’t be cooked.
The flour needs to be free flowing as well as wet.
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If you have ‘puttu kutti’, the utensil to make puttu, fill the bottom portion that is the pot with water till 3/4th of it.
Fill the top portion with two handful of the wet powder and 2 tbsp of shredded coconut and again with two handful of powder and repeat it till it is full.
Cover it with the lid and place it on top of the pot and turn on the stove at medium heat.
Leave it till the steam comes out of the holes in the lid, approximately 15 minutes.
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If you don’t have a puttu kutti, you can use your idly plates and make the puttu just as shown in our other recipe, White Rice Flour Cake.
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Suggestions |
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Eat puttu with sugar and coconut with some cardamom and ghee sprinkled in it. If you don’t like it sweet, you can eat it with ‘chana curry’
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Originally Submitted
7/20/2011
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