Puttu is a steamed rice cake from Kerala cuisine. It is a common and popular healthy breakfast served with kadala curry (black chana/chick pea) or any other curry. It is made with red rice flour or white rice flour.
Ingredients
1. Rice flour (coarse powder) – 1 cup
2. Salt – ½ tsp
3. Water – 1/3 cup
4. Grated coconut – 1 cup
Preparation
1. Mix the flour with salt and ½ cup grated coconut in a wide plate. Sprinkle water all over it. (Amount of water may vary depending on the quality of flour. You can add more accordingly.)
2. Mix the flour with finger tips. To check the consistencies take a small portion of the flour between your palms and press gently. It should form a lump and if pressed more it should break and crumble. This is the correct texture.
3. Break the tiny lumps, if any, with your finger tips. (You can even use a mixture-grinder to break the lumps but use only the ‘pulse’ option of mixer.)
4. Layer a table spoon of grated coconut at the bottom of a puttu maker and fill half with flour mix. Again spread a table spoon of grated coconut. Fill rice flour on top of it and again spread coconut layer over it.
5. Cover and steam cook for 8-10 minutes on medium flame.
6. For Banana/ Jackfruit Puttu.
1. Ripe Banana (Nentran) or Jackfruit chopped – 2-3 cups
2. Grated coconut – 1 cup
3. Ghee – 1 Tbsp
4. Cardamom powder – 1 tsp
5. Sugar – 2 Tbsp (optional)
Mix all ingredients gently and use in place of grated coconut in the above recipe.
Tips
1. If you are preparing rice flour at home then roast it lightly till steam comes out from it.
2. Do not press or shake the flour in the maker, instead just fill loosely.
3. To get a soft puttu the correct ratio of flour to water is important.
4. If you don’t have a puttu maker you can prepare it in any steamer following the same sequence.
5. Puttu can also be served along with any veg/non veg curry with gravy.
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