I have a question about step 2 on the recipe "Puttu (Steamed rice cake)" from pauljoseph. It says:
"Pat the slightly moist flour tougher, keep at aside for an hour.
Please explain more fully for me to get it right.
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My guess is that the instruction was meant to say "together" not "tougher." I don't know this dish at all, so that's really a stab in the dark. I would imagine you are meant to pat it down, into something like a ball shape, and then let it rest before moving onto the next step. Same basic strategy as making pie dough
Like overnight, but easier.
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