Mambazha Puttu, Mango Puttu

Initial Preparation:

1. Mix together rice powder and salt in a bowl.
2. Sprinkle approx: ¼ cup of lukewarm water in the rice powder mixture and set aside for 10 minutes.
3. Then sprinkle enough water little by little into the rice powder and gently mix with your finger tips, until the powder becomes moist and crumbly, without any lumps.
4. Add 2 tablespoons of grated coconut into the mixture and mix well. Cover and keep aside for 10 to 15 minutes.

Making Puttu Or Steamed Rice Cake:

1. Pour water in the bottom vessel of the Puttu Maker(Puttu Kudam) till two third's full.
2. Place the round perforated disc inside the puttu mould(cylindrical mould). Make sure that it fits well at the bottom of the mould.
3. Place puttu mould(cylindrical mould) over the bottom vessel and boil the water for 4-5 minutes.
4. Then take the puttu mould from the bottom vessel, add 1 tablespoon grated coconut as first layer.
5. Then fill the prepared rice flour mixture and mango pieces alternatively into the puttu mould(refer video).
6. Finish with final layer of grated coconut on the top. Gently press on the top. Make sure that the mould is not tightly packed.
7. Place it over the bottom vessel and cook till you see the steam escaping through the holes of the lid.
8. Once you saw the steam, lower the flame and cook for another 3-4 minutes.
9. Remove the puttu mould, open the lid, gently push the puttu to a plate by pushing the perforated disc at the bottom of the puttu mould using a long stick.
10. Serve hot with ripe mango pieces.

Notes :

• If too much of lumps is formed in flour mix, put the flour mixture in your blender/food processor and pulse it for 1-2 times.