Roasted Rice flour 2 cup
Water As needed
Salt ½ tsp
Grated coconut ½ cup or more
Take 2 cups of rice flour in a
bowl. Add a little salt. Add water little at the time and mix well with your
fingertips. When you take a handful of flour and press it between your fists,
it should hold its shape, when you press it again a little harder, it should
crumble. That is the right consistency. The flour should
be crumbly and moist without any lumps. You can blend it in a mixer for 2-3
seconds using the whip blade. Keep it aside for 15 minutes.
Take
an empty coconut shell. Make a whole at one of the eye so that its sits on your
pressure cooker. Layer the Chiratta (Coconut shell) first with little grated
coconut then add first full of puttu flour, then add about 2 tbsp. grated
coconut followed by puttu flour. Top it off with grated coconut
Now
add 2 -3 cups of water in your pressure cooker cover the lid and fix the chiratta
(Coconut shell) on to the nozzle of pressure cooker. Boil the water under high
heat. Once you see the steam escaping
from the chirata puttu reduce the heat to medium and cook for another 5
minutes.
Turn
off the heat remove the coconut shell from the pressure cooker using a towel
transfer upside down in to a plate. Tap the sides with a spoon then lift the
shell. Chiratta puttu is ready. Serve hot with kadala curry. Or Banana
