@diruti1: 𝑘𝑒𝑚𝑖𝑠𝑒 𝑔𝑒𝑏𝑒𝑦𝑎 𝑝𝑎𝑟𝑡 1🤝🤝@Qadmiqa❤🙅‍♀️ @NAS PRODUCTION 𝑒𝑑𝑖𝑡𝑖𝑛𝑔 👌👌👌

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Nagtive :

ወይኔ ቆንጆ ብትሆኑ ደሞ

2026-05-22 07:47:54

40

Fudi Rolex :

My Wello 🔥😎

2026-05-21 19:17:19

14

🎧🚬{M𝑎𝑚𝑒}𝑘𝑖𝑛𝑔🎼 :

Are kamera manu yileyal yemitilu👌

2026-05-23 06:48:23

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𝑢𝑚𝑒𝑟𝑎💥💥 :

2026-05-22 02:48:17

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𝗦𝗲𝘆𝘆𝗮𝗮 𝗺𝗮𝗻. :

𝑸𝒐𝒚 𝒈𝒆𝒏 𝒎𝒆𝒏𝒂𝒄𝒉𝒖𝒉 𝒏𝒆𝒘 𝒚𝒆𝒎𝒊𝒚𝒂𝒎𝒓𝒆𝒘

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yene konijo

2026-05-21 16:20:29

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𝐍𝐢_𝐇𝐚𝐧🦋 :

yene konjo

2026-05-21 17:03:59

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sabontu kamise👑

2026-05-21 16:49:00

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የኔ ቆጆ🥰🥰🥰

2026-05-23 09:48:43

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𝑶𝑼𝑴𝑨𝑹 𝑶𝑹𝑶🌳 :

waloo

2026-05-21 16:36:40

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never giv up 🥰🥰🥰🥰 :

በጣም አፈላችሁ

2026-05-22 01:54:23

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fikiri ka walo liJi🫵😜❤️‍🩹🎧 :

edazhi sitonu nawu yamamiriwu🥰💪

2026-05-22 17:51:58

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🌸Suna🌸 :

yene werk🖤

2026-05-21 17:19:03

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@hayu shiti :

Wow🤌🔥

2026-05-21 23:03:50

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꧁☯︎𝖐𝖆𝖑𝖎𝖉☯︎꧂🌳 :

𝘱𝘢𝘳𝘵 2 😨

2026-05-21 16:38:15

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የደሴው እርግብ💙 :

አሪፍ ስራ✌️

2026-05-21 17:00:51

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Exclusive_Girl 🔮 :

beridu

2026-05-21 18:06:27

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𝚊𝚢𝚗𝚎~👑 :

2026-05-22 03:41:55

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jacksonmorgan650 :

gowwa

2026-05-21 16:20:30

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{𝐌𝐚𝐫𝐚𝐤𝐢𝐢 \______🅐︎ 💚 :

𝑾𝒐𝑾 👑❤️

2026-05-21 16:23:50

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ገጠሬው Tiktoker :

Camera man yelyal waw

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@@Piyare4567 :

baredu kamise

2026-05-21 16:24:54

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awwale :

❤️❤️❤️❤️

2026-06-18 19:59:44

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sa'adaa muheee :

rifesa kee hin muliisin🥰🥰🥰

2026-07-01 12:43:25

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jacksonmorgan650 :

2026-05-21 16:20:48

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ပူတူမုန့် ပြုလုပ်နည်း Here is the comprehensive English version of the Traditional Kerala Puttu recipe, including the process of making your own Puttu Podi (rice flour) from scratch, along with cooking instructions, ratios, and tips. --- Traditional Kerala Puttu Recipe (With Homemade Puttu Podi) Puttu is a traditional South Indian breakfast dish from Kerala. While it is made from regular raw rice, it is not cooked like standard rice. Instead, the rice is sun-dried, pounded into a coarse flour (Puttu Podi), mixed with water, layered with coconut, and steamed. 📋 Ingredients & Ratio · Puttu Podi (Homemade or store-bought rice flour): 2 cups · Grated Coconut: 1/2 cup · Salt: 1/2 tsp · Water: As required (approximately 1/2 to 3/4 cup) --- Part 1: How to Make Puttu Podi (Sun-Drying & Pounding Rice) Step 1: Choose the Right Rice Select regular raw rice (e.g., Ponni or any medium-grain raw rice). Do not use glutinous or sticky rice, as it will make the Puttu clump together. Step 2: Wash and Soak Wash the rice thoroughly 2 to 3 times. Soak it in clean water for 3 to 4 hours. Step 3: Drain and Sun-Dry Drain the water completely. Spread the soaked rice evenly on a clean cloth or mat. Sun-dry it until it is completely moisture-free. It should be brittle and snap easily when bitten. (If it retains any moisture, it will turn into a sticky paste when pounded). Step 4: Pound or Grind Pound the dried rice in a mortar and pestle, or grind it in a mixer. Crucial Tip: Do not grind it into a very fine powder. It should have a slightly coarse texture, similar to semolina (rava). Step 5: Sift and Store Sift the pounded flour to remove any coarse lumps. Store it in an airtight container. --- Part 2: Step-by-Step Cooking Instructions Step 1: Prepare the Mixture In a large bowl, combine the Puttu Podi and salt. Sprinkle water little by little (do not pour it all at once). Mix gently with your fingertips. · Texture Test: Press a handful of the mixture in your palm; it should hold its shape. When you poke it, it should crumble apart easily. If it forms a sticky dough, you have added too much water. Step 2: Layer and Fill Set up your Puttu Maker (Puttu Kutti). Place the perforated disc at the bottom of the cylinder. · Add a layer of grated coconut at the bottom. · Add a layer of the prepared flour mixture. · Repeat this layering (coconut -> flour -> coconut -> flour) 2 to 3 times. Always end with a layer of grated coconut on top. The coconut prevents sticking and adds moisture. Step 3: Steam Pour water into the bottom vessel of the Puttu maker and bring it to a boil first. Place the filled cylinder on top. Steam on a medium flame for 8 to 10 minutes, or until steam rises steadily from the top of the cylinder. Step 4: Unmold and Serve Gently push the Puttu out of the cylinder using the provided stick. Serve it hot. --- 💡 Pro Tips for Perfect Puttu 1. Water Ratio is Key: The hardest part of making Puttu is getting the water right. Always sprinkle water gradually and mix with your fingertips. 2. Sift the Flour: Before adding water, sift the Puttu Podi to remove lumps. Lumps result in hard, uncooked parts. 3. Don't Skip the Coconut: The grated coconut layers are essential for flavor and for keeping the Puttu moist. 4. Boiling Water First: Always place the cylinder on the pot only after the water in the bottom vessel is boiling. Starting with cold water makes the Puttu hard and soggy. 5. Homemade Flour Texture: If you are making your own flour, remember not to grind it too fine. A slightly coarse texture allows the steam to penetrate evenly. 6. Fresh is Best: Puttu is best enjoyed immediately. Leftovers can be crumbled and pan-fried the next day to make

ပူတူမုန့် ပြုလုပ်နည်း Here is the comprehensive English version of the Traditional Kerala Puttu recipe, including the process of making your own Puttu Podi (rice flour) from scratch, along with cooking instructions, ratios, and tips. --- Traditional Kerala Puttu Recipe (With Homemade Puttu Podi) Puttu is a traditional South Indian breakfast dish from Kerala. While it is made from regular raw rice, it is not cooked like standard rice. Instead, the rice is sun-dried, pounded into a coarse flour (Puttu Podi), mixed with water, layered with coconut, and steamed. 📋 Ingredients & Ratio · Puttu Podi (Homemade or store-bought rice flour): 2 cups · Grated Coconut: 1/2 cup · Salt: 1/2 tsp · Water: As required (approximately 1/2 to 3/4 cup) --- Part 1: How to Make Puttu Podi (Sun-Drying & Pounding Rice) Step 1: Choose the Right Rice Select regular raw rice (e.g., Ponni or any medium-grain raw rice). Do not use glutinous or sticky rice, as it will make the Puttu clump together. Step 2: Wash and Soak Wash the rice thoroughly 2 to 3 times. Soak it in clean water for 3 to 4 hours. Step 3: Drain and Sun-Dry Drain the water completely. Spread the soaked rice evenly on a clean cloth or mat. Sun-dry it until it is completely moisture-free. It should be brittle and snap easily when bitten. (If it retains any moisture, it will turn into a sticky paste when pounded). Step 4: Pound or Grind Pound the dried rice in a mortar and pestle, or grind it in a mixer. Crucial Tip: Do not grind it into a very fine powder. It should have a slightly coarse texture, similar to semolina (rava). Step 5: Sift and Store Sift the pounded flour to remove any coarse lumps. Store it in an airtight container. --- Part 2: Step-by-Step Cooking Instructions Step 1: Prepare the Mixture In a large bowl, combine the Puttu Podi and salt. Sprinkle water little by little (do not pour it all at once). Mix gently with your fingertips. · Texture Test: Press a handful of the mixture in your palm; it should hold its shape. When you poke it, it should crumble apart easily. If it forms a sticky dough, you have added too much water. Step 2: Layer and Fill Set up your Puttu Maker (Puttu Kutti). Place the perforated disc at the bottom of the cylinder. · Add a layer of grated coconut at the bottom. · Add a layer of the prepared flour mixture. · Repeat this layering (coconut -> flour -> coconut -> flour) 2 to 3 times. Always end with a layer of grated coconut on top. The coconut prevents sticking and adds moisture. Step 3: Steam Pour water into the bottom vessel of the Puttu maker and bring it to a boil first. Place the filled cylinder on top. Steam on a medium flame for 8 to 10 minutes, or until steam rises steadily from the top of the cylinder. Step 4: Unmold and Serve Gently push the Puttu out of the cylinder using the provided stick. Serve it hot. --- 💡 Pro Tips for Perfect Puttu 1. Water Ratio is Key: The hardest part of making Puttu is getting the water right. Always sprinkle water gradually and mix with your fingertips. 2. Sift the Flour: Before adding water, sift the Puttu Podi to remove lumps. Lumps result in hard, uncooked parts. 3. Don't Skip the Coconut: The grated coconut layers are essential for flavor and for keeping the Puttu moist. 4. Boiling Water First: Always place the cylinder on the pot only after the water in the bottom vessel is boiling. Starting with cold water makes the Puttu hard and soggy. 5. Homemade Flour Texture: If you are making your own flour, remember not to grind it too fine. A slightly coarse texture allows the steam to penetrate evenly. 6. Fresh is Best: Puttu is best enjoyed immediately. Leftovers can be crumbled and pan-fried the next day to make "Puttu Upma". 🍽️ Best Served With · Kadala Curry: A spicy black chickpea curry. · Banana: Especially small, sweet varieties. · Papad: For a crunchy texture. · Chutney: Coconut or green gram chutney. #Foodie #kerala #puttu #cooking #tiktokfood

মেঘালয়ের কোলে, পিয়াইন নদীর তীরে🥰

মেঘালয়ের কোলে, পিয়াইন নদীর তীরে🥰

Normalise not panicking because your single for anything more than a couple of months #datinglife #solomum #singlemumlife #30sclubsingle #singlestorytime

Normalise not panicking because your single for anything more than a couple of months #datinglife #solomum #singlemumlife #30sclubsingle #singlestorytime

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