Take Quaker oats and grind into fine flour in a grinder.
Then take both flours (Oats & Rice) flour in a mixing bowl, add salt to taste.
Sprinkle 1/2 cup water over it.
Begin to mix the flours & water using your fingertips.
To get soft Oats puttu, the amount of flour to water ratio is important. To check this gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
Divide the above mixture into two batches. Add beetroot juice in one batch to make a reddish pink colour dough.
Now pour 2 cups water in the base vessel of the puttu kudam.
Keep on stove top and heat it.
Steaming Puttu
Take puttu kudam. Place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.
Gently add the Plain oats & Rice flour till it reaches half of the cylindrical vessel.
Again add 2 to 3 tablespoons of grated coconut and spread evenly.
Add Beetroot puttu flour mixture.
Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Close the top lid.
Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Switch off the flame.
Remove the cylindrical part from the bottom vessel and allow the Puttu inside to cool for 3 to 4 minutes.
Then using a wooden skewer or the stick accompanied with the Puttu kudam, remove the steamed Puttu.
