THE RICE FLOUR FOR THE PUTTU, KOZUKKATTAI AND IDIYAAPPAM:

THE RICE FLOUR FOR THE PUTTU, KOZUKKATTAI AND IDIYAAPPAM:
Soak raw rice for one hour and drain the rice in a colander.
Immediately dry grind the powder finely and the flour will be chilly and
silky in our hands.
Sieve the flour thrice.
Put the flour in a broad white cloth, place it in a flat bowl, cover it with
the same cloth and steam the flour for 15 minutes.
Then allow it to cool down and again sieve the flour.