Recipe using Jeerakasaala Rice

Jeeraka saala puttu


•    11/2 Cup rice flour

•    1 Cup grated coconut

•    Salt-1/4 tsp


The roasted flour is moistened with water, just enough to make it moist without lumps and kept aside. Boil water in the puttu maker, when the water comes to boil into the cylinder put a smattering amount of grated coconut and then the moistened flour loosely so as to allow steaming of the puttu. Midway through filling the puttu maker add another layer of coconut, again flour and coconut at the top. Put the cylinder on top of the vessel with the boiling water. Let this steam for about 10 to 15 minutes when you start getting the fragrance of steamed puttu. Push out the puttu from the vessel using a long handled spoon. Have the puttu with black gram curry, banana, sweetend milk or pappad.

SOURCE- Recipes using Traditional rice varieties from 2019 rice calender by Sahaja organics

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