Gothambu Puttu

Method

1. 1

   Make wheat puttu mixture: Take 2 cups gothambu (wheat) puttu podi or fine whole wheat flour. Add salt and sprinkle water gradually while rubbing until the mixture is moist and crumbly.

2. 2

   Test moisture: Squeeze a handful — it should hold shape and break apart when dropped. Add more water if too dry, more flour if too wet.

3. 3

   Add grated coconut: Have half cup freshly grated coconut ready for layering.

4. 4

   Fill puttu maker: Place disc at the bottom of the cylinder. Add a layer of coconut, then wheat flour mixture. Repeat ending with coconut.

5. 5

   Prepare steamer: Fill base vessel with water and bring to a strong rolling boil.

6. 6

   Attach and steam: Attach filled cylinder to the base. Steam 6-8 minutes.

7. 7

   Check: Steam should flow freely from the top holes.

8. 8

   Push out: Use the wooden pusher to push the gothambu puttu cylinder out onto a plate.

9. 9

   Check texture: Wheat puttu is slightly denser and browner than rice puttu with a nutty flavour.

10. 10

    Serve: Serve immediately with kadala curry, banana or sweetened coconut milk.