Vegan Puttu

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Combine the rice flour and salt in a large bowl.

   Omtrent 1 min

2. 2

   Gradually add water, a tablespoon at a time, to the flour mixture. Mix with your fingertips, rubbing the flour to form a crumbly, coarse texture that resembles wet sand.

   Omtrent 5 min

   Kokkens tips: The consistency is crucial; the mixture should hold its shape when pressed but easily crumble apart. Avoid adding too much water, which will make the puttu dense.

3. 3

   Pass the moistened rice flour through a fine-mesh sieve or a puttu maker screen to break up any lumps and ensure an even, fluffy texture.

   Omtrent 5 min

   Kokkens tips: This step is important for achieving the characteristic light and airy texture of puttu.

4. 4

   Prepare your puttu maker or steamer. If using a traditional puttu maker, place the perforated disc at the bottom.

   Omtrent 1 min

   Kokkens tips: You can also use an idli steamer or even a regular steamer with a small bowl inside, ensuring steam can circulate.

5. 5

   Layer the puttu maker with a spoonful of grated coconut, followed by a layer of the rice flour mixture. Repeat the layers, ending with a layer of grated coconut on top.

   Omtrent 2 min

   Kokkens tips: Do not press down the layers; keep them loose to allow steam to penetrate evenly.

6. 6

   Place the puttu maker over a pot of boiling water, ensuring the water does not touch the bottom of the puttu cylinder.

   Omtrent 1 min

7. 7

   Steam for 8-10 minutes, or until steam emerges continuously from the top of the puttu maker and the puttu is firm when gently pressed.

   Omtrent 10 min

   Kokkens tips: The aroma of cooked rice flour and coconut is a good indicator that it's ready.

8. 8

   Carefully remove the puttu from the steamer using the provided stick or by gently inverting it onto a plate.

   Omtrent 1 min

   Kokkens tips: Be careful as it will be very hot.

9. 9

   Serve immediately with your choice of accompaniments, such as banana, palm sugar, or chana masala.