Take the rice flour in a wide bowl. I have used store-bought rice flour, but you can also use puttu flour or maavu available in stores.

Add salt to the flour.

Mix well using your hands so the salt is evenly distributed.

Now add warm water, sprinkling it little by little.

Mix gently with your fingers, rubbing the flour so the moisture spreads evenly.

Sprinkle more water as required and continue rubbing the mixture until it resembles coarse breadcrumbs.

Set this mixture aside for 15 minutes, allowing the water to absorb completely into the rice flour.

Take a small portion of the mixture and press it tightly between your palms:

It should hold its shape when pressed. When crumbled, it should fall apart easily

The texture should be like wet sand — soft, moist, and crumbly.

This consistency is the key to soft puttu.

For extra soft and fluffy puttu, take the prepared puttu mix and pulse it in a blender or food processor for a few seconds.

This step helps make the mixture more even and results in softer puttu after steaming.

Place the disc inside the puttu steamer.  Add water to the base of the steamer and place it on heat until the water comes to a boil.

Add a layer of grated coconut into the puttu mould. Fill with the prepared rice flour mixture until half the mould.

Repeat the process:  Add coconut, add rice flour mixture till the top

Finish with a layer of coconut on top.

Cover the mould with the lid.

Place the filled puttu mould over the boiling water base.

Cook on medium heat for 8 to 10 minutes.

You will know the puttu is cooked when steam starts coming out through the holes on the lid.

Before removing, check if the puttu mixture is cooked through.

Using a steel rod or the back of a ladle, gently push from the bottom of the mould.

The steamed puttu will slide out easily.

Hot, soft, and aromatic puttu is ready to serve!

Puttu tastes best when served with:

Cooked green gram (cherupayar)

Ripe banana

Papad

Kadala curry

A wholesome, traditional, and comforting South Indian breakfast.