Tamil Nadu breakfast — classic Tamil Nadu rice puttu — steamed in a cylindrical mould.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Make arisi puttu mixture: Take 2 cups arisi maavu (rice flour). If using store-bought rice flour roast it in a dry pan 4-5 minutes until lightly golden. Add salt and sprinkle water gradually while rubbing until moist and crumbly.
Test moisture: The mixture should hold shape when pressed and crumble when dropped. Rice puttu mixture should be white and crumbly.
Prepare fresh coconut: Have half cup freshly grated coconut ready.
Fill puttu maker: Place disc at bottom. Add a layer of grated coconut then rice flour mixture. Repeat ending with coconut.
Prepare steamer: Fill base vessel with water and bring to a rolling boil.
Attach and steam: Attach filled cylinder. Steam 5-7 minutes until steam comes through the holes.
Check: Steam should flow freely from the top.
Push out: Use the wooden pusher to push arisi puttu onto a plate.
Check texture: Arisi puttu should be white and crumbly with clearly visible layers of coconut.
Serve: Serve immediately with kadala curry, coconut milk or ripe banana.