Puttu

Method

Mix rice flour, grated coconut, jaggery, salt and crushed cardamom in a bowl, then gradually add water whilst mixing to form a crumbly, moist dough that holds together when pressed. Grease a puttu mould (cylindrical bamboo or metal steamer) generously with ghee, then layer the mixture into the mould, pressing down gently with each addition to ensure evenness. Place the filled mould in a pot of boiling water, keeping it upright and ensuring water comes halfway up the sides. Steam for 8-10 minutes until a skewer inserted comes out clean and the puttu holds its shape. Carefully push the puttu out of the mould onto a plate and serve warm with curry or chickpea stew such as kadhi.