RICE FLOUR FOR THE PUTTU, KOZUKKATTAI AND IDIYAAPPAM

RICE FLOUR FOR THE PUTTU, KOZUKKATTAI AND IDIYAAPPAM:

Soak raw rice for one hour and drain the rice in a colander.

Immediately dry grind the powder finely and the flour will be chilly and silky in our hands.

Sieve the flour thrice.

Put the flour in a broad white cloth, place it in a flat bowl, cover it with the same cloth and steam the flour for 15 minutes.

Then allow it to cool down and again sieve the flour.