Soak the rice for three hours.
Leave on a tea towel or in a strainer and allow to drain. When dry, grind in
a mixer into a fine powder.
Heat the powder over low heat
in a pan for 5 minutes and keep stirring to stop it from burning. Allow
Add the salt to the hot water and mix well.
Sprinkle the hot water into the rice powder and gently fold in the
rice (don't add too much water). Make sure that the rice is still in
powder form and not dough. Watch video.
Mix the shredded coconut with the sugar and elaichi powder.
Now add a layer of shredded
coconut mix in the poutou maker and then add the wet rice powder in
stages, alternating with the shredded coconut layers. Used one quarter of
the wet ground flour and shredded coconut for each layer. This is done
till you reach the top of the poutou maker.
Close the lid and steam for
5-8 minutes or until cooked.
2 cups coarse rice/puttu flour
(You can buy puttu flour from Indian shops)
3/4 cup grated coconut
1/2 cup white sugar
1/2 teaspoon salt
Water as required
Dry roast the rice flour in a pan for 2-3
minutes. Take care not to burn the flour. If
puttu flour is used, this roasting step is not
Add the grated coconut, salt and sugar to
the rice or puttu flour. Mix well. Add water in
little steps and mix using the fingers, until a
crumbly mix is obtained. To check if the right
amount of water is added, take some mixture in
your hand and clasp it within the palm. If the
mixture holds together, it has the right
consistency. If it is still powdery and falls
off, add some more water. If too watery, add
Using small cake moulds, fill with the puttu
pastry using your fingers, press into the mould
so that the particles are tightly held together.
Invert the mould and tap slightly. The
mixture should come out easily.
With care, transfer the shaped puttu into a
If using a microwave steamer, steam for 3
If using a stove top steamer, steam for 5
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