I have a question about step 1 on the recipe "Puttu (Steamed rice cake)" from pauljoseph. It says:
"Moisten the flour with salted water"
Why is there a need to moist the rice flour by water with salt? What is the purpose/function of the salty water if sprinkled in the powdery-white fine rice flour before steaming it?
Join the party—there'll be cake.
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