- Clean the mulayari. Wash and soak the mulayari in water for 10-12 hours or overnight. Drain the water completely and spread on a plate or on layers of paper towel for 20 mins. Transfer the rice to a blender and powder to smooth. Sieve the rice flour using puttu sieve, please check this post for better understanding. Repeat the same step if you have more rice and add the left overs after sieving. Lightly roast the flour in a pan for 2-3 minutes. Remove from stove and leave to cool. Add the flour in a bowl and add salt to taste. Mix well and add water little by little. Mix well to get bread crumb like texture or press down a little flour in your palm to make a ball. If you can make a ball then, it is perfect to make puttu. Leave aside for 5-7 mins covered. The water may be absorbed and if the flour looks dry, then add more water as needed and proceed to make puttu. Heat a pressure cooker and add enough water, close the cooker without placing the weight. Now in a puttu maker, add grated coconut and then add the mulayari puttu podi. Alternate this with grated coconut in between till you reach the top. Finish with a layer of grated coconut. Place this on the cooker and let it steam cook for 5 minutes once the steam seeps out of the top layer. If you are using cheratta then cover with a small plate or lid. Remove from cooker when its done and then transfer to a plate. Serve with kadala curry.
Mulayari puttu
#myrecipe
By Radha Nelanti
Jan, 27th
576
Servings
2 persons
Cook Time
25 minutes
Ingredients
3
- 5
Ingredients
- Bamboo rice
- Bamboo rice flour
- Water
- Salt
- Grated coconut
