Mix the rice flour/puttu podi and salt well together. If you prefer mix 1 tbsp of grated coconut along with rice flour and mix well. (This step is purely optional)
Wet the puttu podi/powder, Sprinkle little warm water at a time, and mix well till you reach breadcrumbs consistency. The rice flour mixture should be wet but not lumpy.We are looking for a crumbly and moist flour consistency.
The right consistency is reached when you press little flour in your fist and it forms a shape and not crumble off.
Spread 1/2 of the prepared rice flour mixture/puttu podi in the steamer rack or in a flat bowl evenly. Now spread 1/4 cup of the grated coconut. You can add or reduce the coconut accordingly per your preference. We are forming an alternate layer of rice flour/puttu podi and grated coconut. Add the remaining rice flour/puttu podi followed by the grated coconut. Add 1 cup of water to the inner pot of the Instant Pot. Place the steam rack trivet, and then the steamer basket with puttu on top of it. Close the Instant pot and make sure the vent is in the sealing position. Select the pressure cook mode and pressure cook the puttu for 5 minutes at high-pressure mode and let the pressure release naturally.
While opening the lid, make sure the water from the lid doesn't gets into the puttu. So open the lid quickly and move it away from the puttu.
The pressure releases fast. Mine went down in 10 minutes. Let the puttu cool for 5 minutes and gently mix.It will be very hot, so be careful while taking out the steamer basket.
Serve hot with Kadalakari -Kerala Style Black Chickpea Curry or Cherupayar Curry-Green gram Curry or pappadam and yellow small bananas or in your desired way with sugar and Enjoy!
