Puttularthiyathu

Ingredients:

• Rice flour 2 cup
  
• Coconut 1/2 grated
  
• Water as rqd
  
• Salt as rqd

For Seasoning

• Shallots 5 to 6
• Dry chilly 3 to 4
• Ginger small piece
• Mustard seeds
  
• Curry leaves
• Ghee 1 Tbsp
• Water
• Salt

Mix together required amount of water and salt. Sprinkle this salt water slowly over the rice flour and mix well. Continue this process till the flour becomes wet and smooth. Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.) Add little grated coconut into the prepared flour and mix well. (To make soft puttu, just grind the wet flour in a mixer.)

For preparing puttu, put a layer of grated coconut into the puttu kutti (puttu maker) followed by rice flour and then again a layer of grated coconut. Steam it fo 5 to 8 minutes until the steam passes from the top of the puttu kutti.

Powdered the cooked puttu with hand or a spoon. Heat ghee in a kadai and add mustard seeds, curry leaves, splitted dry chilly, chopped ginger, shallots and little salt. Saute it well and add the puttu and sprinkle little water into it. Mix well and stir it for 5 minutes.

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