Vegan Pittu with Coconut

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the rice flour and salt in a large mixing bowl.

   Ca. 1 min.

   Kokkens note: Ensure the salt is well distributed throughout the flour.

2. 2

   Gradually add the warm water to the flour mixture, mixing with your fingertips until the mixture resembles coarse breadcrumbs.

   Ca. 3 min.

   Kokkens note: Do not add all the water at once; you might need slightly more or less depending on your flour.

3. 3

   Rub the mixture between your palms to break up any lumps and ensure a uniform texture.

   Ca. 2 min.

   Kokkens note: The texture should be loose and crumbly, not a dough.

4. 4

   Set up your puttu maker according to the manufacturer's instructions, ensuring the water reservoir is filled.

   Ca. 1 min.

   Kokkens note: If you don't have a puttu maker, a steamer basket lined with a cloth can work, but the shape will be different.

5. 5

   Place a layer of grated fresh coconut at the bottom of the puttu cylindrical mold.

6. 6

   Follow with a layer of the prepared rice flour mixture, then alternate with more coconut and rice flour until the mold is full, ending with a layer of coconut.

   Ca. 2 min.

   Kokkens note: Do not press the layers down too firmly, as this can make the puttu dense.

7. 7

   Place the filled puttu mold onto the steamer base and steam for 8-10 minutes, or until steam emerges from the top of the mold and the puttu is cooked through.

   Ca. 10 min.

   Kokkens note: The puttu should smell fragrant and the rice flour will appear slightly translucent when cooked.

8. 8

   Carefully remove the puttu from the mold using the plunger or a spoon.

   Ca. 1 min.

   Kokkens note: Be cautious as the puttu will be hot.

9. 9

   Repeat the process for the remaining rice flour mixture and serve the puttu hot.

   Ca. 8 min.

   Kokkens note: Pittu is traditionally served with curries, sambals, or ripe bananas and jaggery.