Puttu

• Freshly grated coconut

  80 g

• Roasted rice flour

  200 g

• Salt

  to taste

• Water

  120 ml

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Method

1. 1If using plain rice flour, dry-roast it briefly until warm to lift the aroma.
2. 2Tip the flour into a wide bowl and season with the salt.
3. 3Sprinkle water a little at a time, rubbing the flour between your palms.
4. 4Keep working until it holds together when pressed but crumbles like wet breadcrumbs.
5. 5Rest ten minutes, then break up any large lumps with your fingers.
6. 6Start the puttu mould with a layer of grated coconut.
7. 7Add a loose layer of the moistened flour, then more coconut, alternating to the top.
8. 8Do not press the layers down; keep them airy.
9. 9Set the mould over a pot of boiling water or the puttu steamer.
10. 10Steam for eight to ten minutes until steam rises freely through the top.
11. 11Push the soft cylinder out and serve hot with ripe banana and jaggery or kadala curry.