Wash and soak the rice overnight or for about 8 hours.

Drain the water and spread the rice on a kitchen towel to dry for about 20 minutes, ensuring it retains some moisture.

Grind the rice till it is mildly coarse.

In a large mixing bowl, combine the powdered rice, salt, and 1/2 cup of the grated coconut.

Sprinkle 4 tablespoons of water onto the rice mixture and stir to combine well with your fingers.

The puttu mixture should be crumbly but hold together like a ball when pressed.

Keep the puttu rice mix aside for 10-15 minutes.

Take a puttu mould and place a 3 or 4 tablespoons of the prepared puttu mixture.

Add 1 or 2 tablespoons of coconut in the centre and a few more tablespoons of the puttu mixture on top.

Lightly press the mixture and cover the pan.

Prepare the puttu steamer with water at the bottom.

Place the puttu mold and steam on high heat for about 10 minutes.

Notice the steam releasing from the holes in the top of the mold after 5-6 minutes.

Allow the steam to escape for at least 5 minutes, steaming for a total of 10 minutes.

Turn off the heat, remove the mold from the steamer, and open the lid.

Using a spoon or blunt knife, push the steamed Kerala puttu out of the mold into a plate.

Continue the same process with the remaining puttu mixture.

Serve Kerala rice puttu with kadala curry or with sugar & chopped bananas.