|Rice||125 g||1 K|
|Jaggery||100 g||1 medium piece|
|Coconut scrapings||20 g||4 tsp|
|Vanaspati/ghee||10 g||2½ tsp|
|Water||75 ml||½ K|
Soak, drain and grind rice, into a coarse powder. Add water and steam it in bamboo cylindrical moulds. Soak jaggery in a little water till it melts, then strain. Serve puttu with ghee and jaggery syrup and garnish with grated coconut.