Mango Puttu

Ingredients
- ½ cup Rice flour
- ½ tsp Salt or as per taste
- 1 Ripe Mango chopped
- ½ cup Coconut grated
- ¼ cup Water
Instructions
- Take Rice flour in a plate, add salt and slowly add water little by little over the rice flour; mix well.
- The flour should become wet and smooth like sand. When you roll the mixture into a ball, it should be able to hold shape and crumble easily when you crush it. Keep this aside for 5 minutes.
- Take an empty coconut shell, the part with three eyes. Break one of the eyes with a back of a spoon to create a big hole and keep aside.
- Heat the pressure cooker with enough water and close the lid without putting on the whistle and boil till the steam comes out from the top.
- Meanwhile, grease the coconut shell with ghee or coconut oil, and add a tablespoon of freshly grated coconut scrapings.
- Then add a layer of chopped mangoes and a layer of rice flour, repeat the process and top it with grated coconut scrapings. (Fill all the layers loosely)
- Now put the coconut shell over the cooker’s whistle, by inserting it through the hole, cover it with a lid or damp cloth and allow it to cook on a medium flame for 10 minutes, till you can see the steam coming out of the Puttu.
- When cooked, carefully remove the coconut shell from the whistle and invert it on a plate and serve it immediately. (If the Puttu is fully cooked it will come out easily)
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