Ingredients (For 2 chiratta puttu)
1. Jackfruit pieces / chakka chula – 7 – 8, chopped
Grated coconut – 1/4 cup
2. Puttu podi – 3/4 – 1 cup
Water – As required
Salt – To taste
1. Fill a pressure cooker with one-half water. Close with its lid and bring to a boil.
2. Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist. Be careful while mixing, it should not turn into a dough. The final mixture should be in a powdered form, but wet enough for steaming. To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 – 10 minutes.
2. I used a chiratta puttu maker. Put the small steel plate with holes, inside the chiratta puttu maker mould. Fill the puttu maker/mould with 1 tbsp grated coconut and 1 – 1.5 tbsp chopped jackfruit. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut and chopped jackfruit pieces. The top layer should be that of chopped jackfruit pieces. Cover with the lid. Place it on top of the pressure cooker when steam starts coming out of the pressure cooker lid. Steam cook for about 4 – 5 minutes or until steam comes profusely through the small holes on top of the chiratta puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. Serve warm.