Mango Puttu

Take Rice flour in a plate, add salt and slowly add water little by little over the rice flour; mix well.

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)