Preparation:

• Soak the rice for 6 hours. Drain and let it dry partially.
• Grind into coarse flour. Roast lightly in a dry pan and cool.

Cooking Process:

• Sprinkle water gradually onto the flour and mix until it resembles moist sand.
• Layer grated coconut and flour alternately in a puttu maker or steamer.
• Steam for 10–12 minutes.

Serving Suggestions:

• Serve with banana and jaggery or kadala curry.
• Can be eaten plain as a pre-workout breakfast.

Pro Tips:

• Do not over-moisten the flour.
• Use freshly grated coconut for authentic taste.