Rice Puttu

Rinse the raw rice thoroughly under cold water until the water runs clear, then drain well.

Dry roast the drained rice in a heavy-bottomed pan over medium heat, stirring frequently, until it becomes lightly golden and fragrant.

Allow the roasted rice to cool completely, then grind it into a coarse powder using a blender or grinder.

Combine the ground rice powder, grated coconut, and salt in a large mixing bowl.

Sprinkle water gradually over the rice mixture while mixing with your fingers until the texture resembles breadcrumbs—moist enough to hold together but not wet.

Pack the mixture firmly into a puttu kudam (cylindrical mold) or any available cylindrical container, pressing down gently to ensure no air pockets remain.

Place a puttu kudam into a puttu kuali (steaming vessel) filled with water, or steam using a standard idli stand or steamer.

Steam the puttu over boiling water until a knife inserted in the center comes out clean, about 8-10 minutes.

Remove the puttu kudam from the steamer and let it cool for 2-3 minutes until it is easy to handle.

Push the puttu cylinder out onto a serving plate; it will come out as a cylindrical cake with concentric rings.

Slice the puttu into rounds and serve warm with curry, coconut milk, or jaggery as preferred.