Ingredients
Wheat flour : 2cups
Grated Coconut : 3/4 to 1 cup
Water : 1/2 – 3/4 cup
Salt : as needed
Directions
In a pan heat the wheat flour for 3-4 minutes but do not roast and let it cool.
In a large bowl, take the powder and sprinkle water on the flour (Be careful in mixing water.
Add salt to taste and mix it thoroughly with hand. (It should be a bread crumb consistency and not form a dough.)
Clean a half coconut shell (cup shape) and make a hole in its eye’s portion (You can make it easier if you immerse the coconut shell in water for a day).
Boil the water in traditional Puttu Maker. Fill a quarter of the coconut shell with coconut scrapings and the balance portion with the flour. Fix the filled coconut shell on the pot’s mouth, when it starts steaming. Spread a wet cloth over the coconut shell to prevent steam escaping through the sides. .
Steam it for 10 minutes.
When cooked, remove coconut shell from Puttu Pot and carefully shake the steamed cake on to a plate.
Serve hot with Ground nut (Kadala Kari), Green gram curry (Cheru payar), Cowpea ( Vanpayar ) curry or Mutta ( Egg ) Curry.
Tips
Fill the wheat flour and coconut as loose layers.
Serve hot/warm with banana or curry of your choice or with pappadam.
If you add some ghee it will yields soft puttu.
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