- Roasted rice flour/ Puttu podi – 1 cup
- Krishna Tulsi leaves – 1 cup
- Salt – 1/2 tsp.
- Sugar – 1/4 tsp.
- Grated coconut – 1/4 cup + as needed for layering the puttu
- Water – as needed (This depends on the brand of rice flour you are using.Usually the flour we get here is well roasted; so more water is needed to wet the flour.)
- Grind the tulsi leaves to a smooth paste adding little water. Strain this paste and add enough water to get 1/2 cup of liquid to wet the rice flour. Keep aside.
- Transfer the rice flour into a wide vessel.
- Add salt and sugar to the water and mix.Pour the tulsi water over the flour uniformly and mix well with hand breaking any big lumps formed.
- Transfer the mixture to a grinder and process to get a uniformly wetted flour.
- If you hold some wetted flour in ur palm it should form a lump which could be broken easily. Add the grated coconut ( 1/4 cup) and mix. Your flour is now ready for steaming.
- Put 1 tbsp. of grated coconut into the puttu maker.Fill the puttu maker with the wetted flour upto the top and close with it’s lid.
- Take little water in your pressure cooker.Let boil. Close the cooker with it’s lid. Don’t put on the weight, instead place your puttu maker there (there is a hole at the bottom of the puttu maker).The heat should be high. Once you see the steam emerging out of the puttu maker lower the heat and cook further for 5 minutes.
- Carefully transfer the cooked puttu to the serving plate. Serve this puttu with sugar or a curry of your choice.
Recipe source:- Chitra Sreekumar