Puttu (പുട്ട്) — Steamed rice flour cylinders layered with coconut

• 300 grice flour (puttu podi, roasted) (Use fine, roasted rice flour for best texture)
• 4 gsalt (About 3/4 tsp fine salt)
• 200 mlwater (Add gradually; you may need 180–220 ml depending on flour)
• 160 gfresh grated coconut (Loosely packed, unsweetened)

Instructions

1. 1

   Mix the rice flour and salt in a wide bowl until the salt is evenly distributed. Sprinkle in 180 ml water little by little, rubbing the flour between your fingers to form a damp, sandy texture that holds shape when squeezed but crumbles easily.

2. 2

   Test the moisture by squeezing a small handful; it should form a soft lump and break apart with a light tap. If it feels dry and won’t clump, add the remaining water 10 ml at a time, mixing thoroughly after each addition.

3. 3

   Set up the puttu steamer by adding 800 ml water to the base and bringing it to a steady boil. While it heats, lightly fluff the grated coconut so it stays airy and doesn’t compact into a dense layer.

4. 4

   Assemble the puttu tube by adding 2 tbsp coconut (about 20 g) to the bottom as the first layer. Add damp rice flour up to one-third of the tube without pressing it down, then add another 2 tbsp coconut (about 20 g) and continue alternating until filled, finishing with coconut on top.

5. 5

   Attach the filled tube to the boiling base and steam for 6 minutes on medium-high heat with a visible, steady flow of steam. You’ll know it’s done when steam rises strongly from the top holes and the coconut at the top looks hot and slightly expanded.

6. 6

   Remove the tube carefully and rest it for 1 minute so the cylinder sets and releases cleanly. Push the puttu out using the plunger onto a plate; repeat steaming the remaining mixture in batches, keeping the dough covered between batches to prevent drying.