Avees Puttu Podi
A highly acclaimed product unique to the Pucha paddy fields of Kuttanadu, which is also known as the rice granary of Kerala. Preparation of this powder involves an elaborate processing as the rice is powdered while retaining the highly nutritious bran surrounding the grain.
How to make it:
Take the required quantity of Avees Puttu podi grated coconut and salt to taste. Mix the powder with water slowly. Add only the required quantity of water so that the mixture does not become a paste. Cook in the steam after putting grated coconut proportionately. Do not cook Avees Putto podi for more than 5 minutes after steam from the hole of the puttukutti, on longer time of cooking may affect the softness of the puttu.