At 2009-06-03 22:09:54 +0530, [email protected] wrote: > > Please...offlist if necessary...send me the recipe, meaning, the > proportions, for this.
I saw no reason to take it off-list, especially since Radhika wants the recipe too. You use approximately twice as much fine rice powder as (preferably fresh, but we've often used frozen too) grated coconut. You have to wet the rice a little (you want wet rice powder, not dough) and mix with the coconut and salt to taste. Layer them roughly inside the magic cylinder. Personally, I put in a tiny bit more salt than one might normally think necessary, because then you can eat the resulting puttu on its own, and it's delicious. Otherwise you eat it with sugar. Or a banana. Or kadala curry, of course. > But tell me some substitute for the "kutti" Ah well, now if you don't have a small cylindrical metal child handy… let me describe the process, and you can improvise. The device is meant to hold the raw material in its cylindrical shape while conveying steam through it. What one does is to put a little water in a pressure cooker, switch it on and put the cylinder—open—on the spout. When steam starts to come out of the top, you put the lid on the cylinder and steam it for 5min. You might try adding a tiny bit more water to the mixture, and moulding it into laddoo-like things for steaming. Or maybe you could steam them in an idli dish, if you have one of those. You won't get cylindrical puttu, but it should taste just as good. You'll have to experiment with the timing. The properly cooked puttu should hold together, but be moist and a little crumbly. ., is your recipe different? -- ams
