Name: Putharo - Meghalaya Special recipe by Priya Srinivasan at BetterButter
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 2
Ingredients: 1/2 cup Rice flour (If available, red rice flour is preferred); 2 tbsp powdered jaggery; 2 tbsp freshly grated coconut; A pinch of salt; Few sprinkles of water

ABOUT Putharo - Meghalaya Special RECIPE

A Gem of a recipe, i loved reading about North Eastern cuisine, when I did a post an year ago. Putharo is a simple steamed rice cakes served for breakfast or as snack. Traditionally putharo, is served with Doh-nei-iong (pork with black sesame seeds) or Doh-jem (again pork with softer intestines) or tyrungbai (fermented soya bean paste) but they taste good as such, when served warm.

Instructions

I used store-bought rice flour,so i dry roasted the flour for 2 minutes, until it was too hot to touch. Let it cool and then proceed to make the putharos.
If using home-made rice flour, then skip the above step.
Take the rice flour in a flat plate, add salt and sprinkle warm water 2-3 times and start mixing the rice. you should be able to hold the flour in your fist and when pressed, it should hold shape and when crumbled it should crumble well. Add jaggery and fresh coconut, mix it well.
Take two small bowls/silicon moulds or a flat earthen ware will also do good. I used two steel katoris, grease the bowls, fill the bowls with the rice flour mixture. I filled till half of their capacity.
Cover the bowls with a piece of parchment paper, to avoid water dripping into the bowl while steaming. Steam to cook for 10-12 minutes.
Remove from the steamer, let it cool for 2 minutes, the carefully unmould it on to a serving plate.
Serve warm.

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