Rise and shine with this traditional Indian breakfast dish.
NB. For this recipe you will need a puttu maker or an idli mould.
500g/17oz rice flour
½ tsp cumin seeds
water, as necessary
250g/8½oz freshly grated coconut, or desiccated coconut
sliced banana or ripe plantains, to serve (optional)
In a large mixing bowl, mix together the rice flour, salt and cumin seeds until well combined. Add enough water to bring the flour mixture together as a coarse paste.
Fill the bottom section of the puttu maker with water.
Spread a layer of the rice flour paste evenly into the top section of the puttu maker, then sprinkle over a layer of the grated coconut. Repeat the process until all of the paste and the coconut has been used up.
Bring the water in the puttu maker to the boil. Steam the puttu for 2-3 minutes, or until a toothpick inserted into the cake comes out clean.
To serve, turn out the puttu onto a serving plate and serve with sliced banana or ripe plantains.