Puttu

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Your Tools and Ingredients

   First, get your large mixing bowl, measuring cups and spoons, puttu maker, saucepan (or pressure cooker base for the puttu maker), fork, and grater ready. Measure out 2 cups of roasted rice flour, 1 cup of fresh grated coconut, 1/2 tsp of salt, and 3/4 cup of water. Ensure your rice flour is 'puttu podi' which is already roasted and finely ground.

2. 02

   Prepare the Rice Flour Mixture - Step 1

   In the large mixing bowl, add the 2 cups of roasted rice flour and 1/2 tsp of salt. Use your fork to gently mix the salt evenly into the flour. This ensures every bite of puttu has a balanced taste.

3. 03

   Prepare the Rice Flour Mixture - Step 2

   Now, slowly add the 3/4 cup of water, a little at a time, to the rice flour. Use your fingertips to gently mix and rub the water into the flour. You want to achieve a crumbly, breadcrumb-like texture, not a dough. It should look like coarse sand.

4. 04

   Check the Flour Texture

   To check if the texture is right, take a small handful of the flour mixture and press it gently in your palm. It should hold its shape like a loose ball. If you poke it lightly, it should break apart easily. If it's too dry, add a tiny bit more water (1-2 tsp at a time); if it's too wet, add a tablespoon of dry rice flour.

5. 05

   Break Up Lumps

   If there are any small lumps in the flour mixture, use your fingers to gently break them apart. The goal is a uniform, crumbly texture. This step is important for the puttu to cook evenly and be fluffy.

6. 06

   Prepare the Puttu Maker

   Fill the base of your puttu maker (saucepan or pressure cooker base) with water, about halfway full. Place it on your stove over high heat and bring the water to a rolling boil. This usually takes about 5-7 minutes. Once boiling, reduce the heat to medium-high.

7. 07

   Assemble the Puttu Layers

   Take your puttu cylinder. First, place the perforated disc at the bottom. Then, add a layer of about 2 tablespoons of fresh grated coconut. On top of the coconut, add about 1/4 cup of the prepared rice flour mixture, gently pressing it down very lightly (do not compact it). Repeat these layers: coconut, then rice flour, until the cylinder is almost full, ending with a layer of coconut on top. Leave about 1 cm space at the top.

8. 08

   Steam the Puttu

   Carefully place the assembled puttu cylinder onto the boiling water base of your puttu maker. Ensure it fits snugly. Cover the puttu cylinder with its lid. Steam on medium-high heat for 8 minutes. You will see steam escaping from the small holes on the lid of the puttu cylinder, and you'll smell the aroma of cooked rice and coconut.

9. 09

   Check for Doneness

   After 8 minutes, the puttu should be cooked. The steam escaping from the top will be consistent, and the puttu will look slightly puffed up. Carefully remove the puttu cylinder from the base using a kitchen towel or oven mitts, as it will be very hot.

10. 10

    Demould the Puttu

    Using the stick that comes with your puttu maker, gently push the cooked puttu out from the bottom of the cylinder onto a plate. It should slide out as a soft, cylindrical cake. Be careful, as the puttu will be hot and delicate.

11. 11

    Repeat and Serve

    Repeat the layering and steaming process for the remaining rice flour mixture and coconut until all the puttu is cooked. This recipe makes about 3 puttu cylinders. Serve the hot puttu immediately with kadala curry (black chickpea curry) or ripe bananas and sugar.