Photo credits: Renjith

Chiratta Puttu is a variety of the Kerala Puttu that is steamed in a tube shaped vessel.  The traditional method requires soaking the rice for about one hour. Next clean a half coconut shell and make a hole in the “eye” portion. Boil the water in the Puttu vessel.

Fill a quarter of the coconut shell with coconut scrapings, banana, jack fruit, and mutton gravy, then fill the remaining space with rice flour. When the puttu vessel starts steaming place the filled coconut shell on top.