PUTTU KERALA STYLE

CREATOR : SRIYA   PREPARATION TIME : 5 MINUTES
COOKING TIME : 20 MINUTES
TOTAL TIME : 25 MINUTES BREAKFAST CUISINE  : SOUTH INDIAN
 SERVES :  2 PUTTU
(1 CUP = 250 ML)
INGREDIENTS :
1 cup puttu flour OR Rice flour
1 cup water
1 1/2 teaspoon salt
1 cup fresh grated coconut
3 cups water for steaming
INSTRUCTIONS :
                           FLOUR MIXTURE :
Take 1 cup puttu flour in a mixing bowl add salt and add water and mixed it well and form lumps like texture.
Gather the lump flour mixture and  for checking consistency, when you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
If the mixture is too dry means add little water sprinkle to it and makes flour lumps.
                     MAKING PUTTU :
Pour 3 cups of  water in the base vessel of the puttu kudam. Keep on stove top and let it get heated.
Place the perforated disc inside the cylindrical vessel. Then add 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.
Then gently add the puttu flour till it reaches half of the cylindrical vessel.
Again add 2 to 3 tablespoons of grated coconut and spread evenly. Then add the puttu flour again.
Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover with the top lid.
Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Then switch off the flame.
Remove the cylindrical part from base vessel and then using a wooden skewer remove the steamed puttu.
Serve puttu warm with kadala curry, pappadam and with nendaram pazham.