Puttu

Preparation :10 mins
Cook :3 mins
Total Time :13 mins
Servings :Makes 4 servings

Ingredients :

1 1/2 cups raw rice (chawal)
salt to taste
8 tbsp freshly grated coconut

For Serving
kerala papadum
bananas

Method :

Take a coconut shell, with 3 eyes. Break one of the eyes, to create a big hole and keep aside.
Soak the rice in enough water in a deep bowl and keep aside for 1 hour.
Drain the water completely using a strainer, and put the rice on a dry muslin cloth and allow it to dry completely for 30 minutes.
Once dried, put the rice in the mixer and blend it to a fine coarse mixture.
Put the coarse mixture in the sieve and sieve it. If there are left over rice in the sieve, you can blend it again and sieve it.
Transfer the sieved flour and salt in a deep bowl, and sprinkle approx. ½ cup of water gradually, to form a mixture like bread crumbs.
Heat the pressure cooker with enough water, close the lid, do not put the whistle and allow it to boil till the steam comes out from the top.Take the coconut shell, put 1 tbsp of coconut, ¼ of the rice mixture, again 1 tbsp of coconut and ¼ cup of rice mixture and spread it evenly. Make sure you do not press it while filling the shell.
Place this coconut shell over the cooker’s whistle, by inserting it through the hole created, and allow it to cook on a medium flame for 5 to 6 minutes, till you can see the steam coming out of the puttu.
Repeat step 8 and 9 to make 3 more puttus.Remove the shell carefully from the cooker, invert it on a serving plate and serve it immediately with kerala papadum and bananas.