Two Coconut Rice Puttu Cups

Name: Two Coconut Rice Puttu Cups
Total time: 35 min
Yield: 1 portions
Cuisine: Indian
Ingredients: 20 g Husked Coconut Fresh coconut meat, finely grated; 2.25 cups Water 30 ml moistening flour, 500 ml steamer water discarded; 0.5 cup Rice Flour Coarsely ground plain rice flour suitable for puttu, weighed before dry roasting; To taste Salt

Two small Kerala-style steamed cups of moist rice-flour crumbs layered with fresh coconut, together making one plain breakfast portion; use shallow idli molds.

Ingredients

20 g

Husked Coconut

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2.25 cups

Water

0.5 cup

Rice Flour

To taste

Salt

Steps

13 min1

Fry

Dry-roast all the coarse rice flour in a small pan over low heat for 4-5 minutes, stirring without browning. Transfer to a bowl and cool for 3 minutes. Mix in a little salt. Sprinkle over 25 ml water and rub with fingertips into damp loose crumbs. Rest for 5 minutes, then add the remaining 5 ml moistening water only if needed: a squeezed handful must hold briefly, then crumble when pressed. Do not knead into dough; break up every lump.

Bring the remaining 500 ml water to a boil below a steamer rack. Use two clean shallow idli molds, each about 100 ml, above the water. Divide all the grated fresh coconut into three equal piles and all the moist flour into two piles. In each mold, layer coconut, flour, coconut, flour and coconut, sharing every pile equally between the two molds. Fill loosely without packing down.

15 min3

Steam

Put the molds on the rack, cover and steam steadily for 10-12 minutes until the crumbs are cooked through and the cups hold together lightly. Keep the molds above the boiling water. Turn off the heat and rest covered for 3 minutes. Carefully loosen both cups onto one plate, keeping any loose crumbs. Discard the steamer water. Serve both warm cups and all crumbs as one breakfast portion; curry, banana, sugar, ghee and extra coconut are not included.