Puttu is unique to Kerala. It is one of the most loved breakfast among Keralites. Combined with kadala curry, it makes a well balanced diet. Preparation requires a special vessel called the puttu maker.
Soak rice in water for 2 hours. drain and spread on a cloth or paper and let dry. Then, powder the dry rice and dry roast mildly(don't let it turn brown) in a skillet. This can be done on the previous day or about a week before and stored in an air tight container.
Now place the rice powder in a flat base bowl and salt and sprinkle a little water and mix well. Do not make a dough, and there shouldn't be any lumps. The water should only moisten the flour and it should still remain powdery.
Put a little coconut at the base of puttu cylinder. Then fill1/4th of it with the flour, put a little coconut again, followed by flour and so on until the cylinder is full.
Now steam it for about 10-15 minutes until steam starts escaping out of the puttu maker.Turn off the heat, take out the cyinder and press puttu out from the bottom.
Serve with sugar and banana or with kadala curry(black chana curry)