3 cups tari or idly rava (broken rice) 6 cups water (approx) Salt to Taste 1 tablespoon ghee 1 teaspoon cardamom, powdered
3 cups tari will give you about 12 noolputtus Keep a steamer ready, with water simmering. Method:
Bring the water, to which the cardamom powder, salt and ghee have been added to a boil. Add the tari, and cook, stirring, on a medium heat to make a thick, moist dough. Grease palms of the hand with ghee. Take tennis ball sized handfuls of the dough, and mold into a roughly cylindrical shape. Place the balls of dough in a thin muslin cloth, cover, and place in steamer for about 15 – 20 mins.
Using a nool puttu press, squeeze out each ball of cooked rice onto a saucer lightly greased with ghee. Rotate the saucer as the dough is squeezed out, so that the puttu is a circular mound. Serve with chicken curry and melted ghee.