Homemade Puttu flour is always the best one to make soft puttus because of the time we give for each process from soaking the rice,drying,grinding and sieving .And also we use the best quality of rice.
So I always prefer making my own puttu flour and refrigerate for later use.Puttu four is usually made with raw rice ( pachai arisi) but today I have used parboiled rice (puzhungal arisi).You can follow the same method with raw rice too.
SOAKING TIME : 2 HOURS
DRYING TIME : 45 MINS
GRINDING TIME : 15 MINS
SIEVING TIME : 5 MINS
1 kg raw rice or parboiled rice
Water as required
REFER MY IDLY PUTTU RECIPE
Soak rice for 2 hours ,drain the water completely .
Spread them in a towel.Let it dry for 45 mins.Then get them ground from the mill while it is still wet.
Take 2 cups of ground rice,sprinkle some water (2-3 tbsp) and mix well.
Tie them in a big piece of damp cloth and steam them for 12-15 mins.
Let it come down to room temperature.Now sieve them to remove small particles.
They should flow freely like this which is the perfect consistency for puttu flour.
Homemade Puttu flour is ready to make Puttus .