Heat a pan and add the chopped coriander. Stir until just wilted, takes a minute. Cool and then puree this mixture until smooth without water in a blender.
In another saucepan, add the carrot chunks and add water. Cook until soft. Remove the carrots, drain away the water. Add the carrots to the blender and puree the carrots to a smooth paste without water.
In 3 bowls, divide the rice flour(about 1/2 cup each). Add a pinch of salt in each.
Then, add the coriander puree in one little by little and moisten the flour. Now, in another bowl, add the carrot paste and moisten the flour. Add only as much required and add water if required.
Now, in another bowl, add the carrot paste and moisten the flour. Add only as much required and add water if required.
Moisten the white rice flour in the third bowl with water just like you moisten to make puttu and leave covered.
Now, add the grated coconut divided in all 3 bowls, mix well. Reserve about a tbsp of coconut for garnish.
Heat a cooker with adequate water in it, remove weight. In a chiratta puttu maker/puttu mould add the carrot layer first then white layer and then finally add spinach layer. Garnish with half a tbsp of grated coconut. Cover and steam cook on top of the cooker till done.
Invert the puttu on a plate and then serve warm with a tsp of hot ghee and sugar.
