Chemba Puttu Podi

Description

Ingredients:

• 2 cups Chemba rice flour (red rice flour)
• 1/4 tsp salt (or to taste)
• Water (as needed, about 1/2 to 3/4 cup)
• Grated coconut (optional, for layering in the Puttu)

Instructions for Flour Preparation:

1. Mixing the Rice Flour and Salt:
   • In a large bowl, take the Chemba rice flour and add salt to it. Mix the salt evenly into the rice flour.
2. Adding Water:
   • Gradually add water little by little to the flour mixture. The amount of water may vary depending on the texture of the flour, so start by adding about 1/2 cup of water.
   • Mix the flour and water using your fingers to combine until the mixture becomes moist. The texture should be crumbly and slightly wet but not sticky. If the mixture is too dry, continue adding water in small amounts until it reaches the desired consistency.
3. Kneading the Dough:
   • Knead the flour mixture for a few minutes. The dough should feel slightly crumbly but should hold together when pressed. It should not form a sticky dough, but should have enough moisture to hold the shape when packed in the Puttu maker.
   • Optionally, you can add some grated coconut to the flour mixture for extra flavor and texture, though it’s not always necessary.
4. Resting the Dough:
   • Let the dough rest for about 5-10 minutes. This allows the rice flour to absorb the water fully and gives a better texture to the dough.

Using Chemba Puttu Podi to Make Puttu:

1. Prepare the Puttu Maker:
   • Take a Puttu maker (or Puttu kutti) and fill the bottom with water. The water should not overflow or touch the flour in the steaming chamber.
   • Grease the inner walls of the Puttu maker with a little oil or ghee to prevent the Puttu from sticking.
2. Layering the Puttu:
   • Start by adding a layer of grated coconut at the bottom of the Puttu maker.
   • Then, add a layer of the prepared Chemba rice flour mixture. Repeat the process, alternating between the coconut and the rice flour mixture until the Puttu maker is full. The topmost layer should be rice flour.
3. Steaming the Puttu:
   • Close the Puttu maker and place it over the boiling water in the steamer or a pressure cooker (without the weight).
   • Steam for about 10-12 minutes until the Puttu is fully cooked and soft. You will know it’s done when steam starts coming out of the top.
4. Serving:
   • Once cooked, remove the Puttu from the maker.
   • Serve the Chemba Puttu hot, typically with coconut milk, sugar, or a curry of your choice, such as Kadala Curry (black chickpea curry), chicken curry, or vegetable stew.