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.
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