Puttarisi is a brown rice used for making puttu which is nutritious than the usual white rice. Here is a post on preparing the puttu flour at home. You can make this ahead and store it in air tight jar for future use. Make sure that the flour doesn’t have even a small drop of water else it will go bad. Puttu is a snack we enjoy in Tamil Nadu. It is in the form of urundai/ balls here. You can also make crumbly puttu and enjoy it in a bowl with a spoon. We prefer it like this in our home. I made this as an offering for Navrathri.
Addition of coconut gives a nice flavour to the puttu. Some steam cook the puttu flour along with coconut and sugar but I feel that it tutns puttu soggy. So I first steam cook the flour and then finally add the sugar and coconut which keep the puttu soft and crumbly. And also cooked coconut is full of calories whereas fresh coconut is relatively nutritious.
This is the puttarisi. It is not the brown rice we use for preparing rice. That is different. This is called as sivappu puttarisi mainly used in preparation of puttu. I even prepare kozhukattai with this flour. This is very nutritious while compared to the white puttu.
Wash and soak the rice for 4-5 hours. Drain water and spread it on a white cloth and allow it to dry inside the house for 1 hour. The rice must be wet to touch but there should not be any extra droplets of water in it.
Grind it in a mixer jar and pass ity through a sieve. Grind the coarser rice in the sieve again and pass it through the sieve again.
Dry roast this flour in a pan until totally dry. If you touch the flour it must be like sand. There will be lumps formed but when you break a lump, it should not be soft but must be crisp and it should break.
Grind the roasted flour in a mixer jar and voila! your puttu flour is ready. Store in an air tight jar and use while making puttu.
