Nool Chiratta Puttu

Ingredients

• Rice flour (idiyappam flour) - 2 cup
• Grated coconut - 2 cup
• Water, to make dough
• Oil - 1 tsp
• Salt

Instructions

1. 1Bring a pot of water to a boil and add salt and the oil to the water; this seasoned hot water will hydrate the flour.
2. 2Place the rice flour in a mixing bowl, pour the boiling water over it, and stir with a spatula until the mixture comes together; knead into a soft dough while it is still hot so the strands form easily.
3. 3Oil your palms lightly and roll portions of the dough into medium-sized balls so they fit the idiyappam presser comfortably.
4. 4Fit the idiyappam presser with the large-holed mould and press each dough ball into fine rice threads directly onto a plate that has a fine dusting of rice flour to catch the threads.
5. 5Sprinkle rice flour intermittently over the rice threads as you press to prevent them from sticking together and to keep them separate and tender.
6. 6Slightly shake off the excess rice flour using a netted sieve so the threads are clean but still dusted enough to hold shape.
7. 7Scatter grated coconut over the threads and steam the layered threads in a chiratta puttu maker (or a cup-shaped coconut shell with a hole in the center) for 2-3 minutes until fragrant and cooked through.
8. 8Serve hot with Kerala stew, kadala curry, green peas curry, or any preferred non-veg curry for a classic pairing. Optional: add a dollop of ghee just before serving for extra richness.