Introduction:
Puttu is a traditional Kerala breakfast made with rice flour and coconut, steamed to soft, crumbly perfection. It’s often paired with kadala curry, banana, or sugar, making it both versatile and comforting.
Ingredients:
- 2 cups roasted puttu podi (coarse rice flour)
- 1 cup grated coconut (fresh or frozen)
- 1/2 tsp salt
- Warm water (around 1 cup, as needed)
Instructions:
1. Prepare the Flour:
- In a mixing bowl, add puttu podi and salt.
- Sprinkle warm water little by little and mix with your fingertips.
- The mixture should be moist and crumbly — when you press it in your fist, it should hold its shape and then fall apart when crumbled.
- Let it sit for 10–15 minutes covered with a cloth.
2. Prepare the Steamer:
- Take a puttu maker (puttu kutti) and fill the bottom pot with water. Let it start boiling.
- In the cylindrical puttu chamber, add 1 tbsp grated coconut at the bottom.
- Add 2–3 tablespoons of the moistened rice flour, followed by another layer of coconut.
- Repeat the layers, finishing with coconut on top.
3. Steam:
- Attach the cylinder to the boiling pot and steam for 6–8 minutes or until steam starts escaping from the top and the aroma of cooked rice comes through.
- Gently push the puttu out using the stick that comes with the maker.
Serving Suggestions:
- Classic Combo: Serve hot with Kerala Kadala Curry (black chickpea curry).
- Quick Option: Enjoy with ripe banana and sugar, drizzled with ghee.
- Savory Twist: Pair with egg roast, beef curry, or cherupayar (green gram).
Tips:
- Make sure the rice flour is not too wet; that’s the key to soft, fluffy puttu.
- You can also use wheat flour, ragi (finger millet), or cornmeal as variations.
Conclusion:
Soft, fluffy, and fragrant — puttu is a humble dish with deep roots in Kerala households. Whether served with curry or banana, it never fails to comfort and nourish
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