Chettinad Kavuni Arisi Puttu

Ingredients

Method

1. 1

   Soaking and Drying

   Wash the black rice thoroughly under cold running water to remove excess starch. Soak the rice in ample water for at least 8 hours or overnight; this is crucial as Kavuni Arisi is a hard grain. Drain the water completely and spread the rice on a clean cotton cloth for 30 minutes until the surface moisture evaporates but the grain remains slightly damp.

2. 2

   Coarse Grinding

   Transfer the damp rice to a dry mixer jar or pulse blender. Pulse in short 5-second bursts until you achieve a coarse, semolina-like consistency (Rava texture). Do not grind into a fine powder, as this will result in a sticky, dense puttu rather than a fluffy one.

3. 3

   Moistening the Flour

   Transfer the ground rice to a large mixing bowl and add salt. Gradually sprinkle water, one tablespoon at a time, while rubbing the flour between your palms. The flour is ready when it holds its shape when pressed in your palm but crumbles easily when touched; it should feel like damp sand.

4. 4

   Sifting for Aeration

   Press the moistened flour through a medium-mesh sieve to break up any large lumps formed during the watering process. This step is the secret to a light, airy puttu that doesn't feel gummy. Ensure you do not press too hard through the sieve.

5. 5

   Layering the Puttu Kudam

   In a puttu maker (steamer tube) or a stainless steel vessel, start with a thin layer of grated coconut at the bottom. Gently spoon in the rice mixture without pressing it down; packing it tightly will prevent the steam from circulating. Add another layer of coconut in the middle and finish with a final layer of coconut at the top.

6. 6

   Steaming Process

   Place the puttu tube over a steamer pot filled with boiling water. Steam on medium-high heat for 8 to 12 minutes. You will know it is done when steady steam emerges from the top holes and a distinct nutty, sweet aroma fills the kitchen.

7. 7

   Resting and Unmolding

   Remove the steamer from the heat and let it rest for 2 minutes to allow the structure to set. Use a wooden dowel or the back of a spoon to gently push the puttu out of the tube onto a plate. The layers should stay intact but feel soft to the touch.

8. 8

   Final Seasoning

   While the puttu is still piping hot, sprinkle the sugar or jaggery powder and cardamom powder over it. Drizzle the melted ghee if using. Gently toss with a fork to mix the sweeteners without mashing the steamed grains.

9. 9

   Checking for Doneness

   If the rice feels gritty or hard after steaming, it means it wasn't soaked long enough or needs more water during the moistening phase. You can re-sprinkle water and steam for another 5 minutes if necessary. The final texture should be chewy but tender.