Wheat flour / atta podi – 1.5 cups
Grated coconut – 1 cup or as required
Salt – To taste
Water – Around 3/4 cup or as required
1. Fill a small pressure cooker or puttu kudam with one-half water. Close with its lid and bring to a boil.
2. Dry roast the wheat flour / atta podi for about 5 – 6 minutes, stirring continuously over medium heat. Set aside to cool completely.
3. 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 wheat flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. Its okay if there are some lumps. To remove lumps – pulse the wet mixture in the small jar of a blender 1-2 times, in 2 – 3 batches. This step is very important to yield soft, lump free gothambu puttu.
2. Put the small steel plate with holes inside the puttu maker mould. Fill the puttu maker/mould with 2 tbsp grated coconut. Now add the puttu podi ( just loosely fill it, do not press). Top with some more grated coconut and repeat until the mould is filled. The top layer should be that of grated coconut. Cover with the lid. Place it on top of the pressure cooker / puttu kudam when steam starts coming out. Steam cook for about 8 – 10 minutes (4 – 6 minutes if you are using chiratta puttu maker) or until steam comes profusely through the small holes on top of the puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. You can use a spoon / pappada kambi to push the puttu out of the puttu maker. It tastes best with kadala curry, spicy egg curry, cherupayar and pappadam, pazham, ghee and pappadam, ethapazham varattiyathu and sugar etc.