Making "Puttu" is very easy, only requirement is that you need the "Puttu" steaming vessel/cyclinder.
My Mom and Aunts have the entire vessel, which is a cylinder on top, kept over a round vessel in which water is kept and cylinder kept over it for steaming.
This cylinder has an inlet at the bottom thru which steam enters and the layers of rice and coconut get steamed.
Since I love "Puttu", I decided to buy one "Puttu steaming vessel". However I found a newer version, ie just the cylinder which can be kept on any cooker's whistle outlet.
Storage too is very easy since the "Puttu" cylinder is fairly small.
I serve/eat "Puttu" with roasted "Nendran" plantain but my family loves it with a twist, ie "Puttu" with traditional "Konkani Dalithoy".
