Step-by-Step Instructions

1. 1.Grate the Tapioca

   Take 400-500g of cleaned and cut tapioca. Grate it using the fine side of a vegetable grater.

2. 2.Squeeze and Wash the Tapioca

   Squeeze the grated tapioca thoroughly to remove its water content. Discard the milky liquid. Then, wash the squeezed tapioca three times with ordinary (cold) water, squeezing it dry after each wash.

3. 3.Add Salt and Hot Water

   Add a pinch of salt to the washed tapioca. Pour hot water over it immediately. Do not let it sit for too long to prevent it from becoming mushy. Strain the tapioca immediately after adding hot water.

4. 4.Final Wash and Squeeze

   After straining the hot water, pour ordinary (cold) water over the tapioca and wash it well. Squeeze the tapioca thoroughly to remove all excess water. Break up any clumps to ensure a fine, crumbly texture, similar to grated coconut.

5. 5.Mix Ingredients

   To the tapioca, add 1/2 cup of rice flour (Puttu podi) and your desired amount of grated coconut (approximately 1/2 to 1 cup). Add a small amount of salt, as some was already added in Step 3. Mix all ingredients well by hand until evenly combined.

6. 6.Rest the Mixture

   Cover the mixture and let it rest for 15 minutes. This allows the rice flour to absorb moisture and the flavors to meld.

7. 7.Prepare and Steam Puttu

   After 15 minutes, mix the tapioca mixture again. Take a puttu maker. First, add a layer of grated coconut at the bottom of the puttu chamber. Then, fill the chamber with the tapioca mixture, and top it with another layer of grated coconut. Close the puttu chamber with its cap and place it on the base vessel of the puttu maker, which should contain boiling water.

8. 8.Cook and Serve

   Once steam starts to arise from the top of the puttu chamber, turn off the flame. Let it sit for 3-5 minutes before carefully releasing the puttu from the chamber onto a banana leaf or serving plate. Repeat the process for the remaining mixture. Serve hot with your preferred side dish, such as chicken curry.