Puttu

Mix the rice flour with salt. Add hot water in small portions, rubbing the mixture between your fingers until it turns moist like fine crumbs: when pressed, a clump should hold together but crumble easily apart. Do not knead it into a dough.

Cover the mixture and let it rest for 10 minutes so the moisture distributes evenly, then rub through it with your fingers to break up any lumps.

Pour water into the bottom of a puttu steamer or a pot fitted with a steaming insert and bring it to a vigorous boil.

In the cylindrical puttu mold, place a thin layer of grated coconut, then a layer of the moistened rice flour. Keep alternating the layers, finishing with coconut; do not pack the mixture down, so the steam can pass through it.

Set the mold over the boiling water, cover, and steam for 8–10 minutes, until steam starts escaping from the top opening and the flour is fully cooked through.

Gently push the puttu out of the mold onto plates and serve hot with extra grated coconut, or as a traditional accompaniment to black chickpea curry.