Cuisine: Kerala ,South India
Rice puttu is common breakfast eaten in South Indian States not only in Kerala but also in Tamil Nadu and parts of Karnataka. It is made in steamed cylinders of ground rice layered with coconut scrapings. Puttu is served hot with sweet dish such as palm sugars and and bananas or with curries such as dal,chickpeas and non vegetarian curries.
Traditionally it was made in bamboo logs which gives a lovely aroma.
I made it from store bought rice flour.We need a special vessel called puttu kudam which is the puttu maker.This comes in two parts .The top cylindrical part is for steaming puttu.If we don’t have puttu kudam it can be steamed in idli pot. I have bought the upper steamer which can be kept on top of cooker or pressure pan.
- Rice flour….1 cup
- Coconut scrapings….1/2 to 3/4 cup
- Salt as needed.
- Take cup of puttu flour in a mixing bowl
- Add salt .Mix well.
- Now sprinkle water as needed.To get a soft puttu the amount of rice flour to water ratio is important. When you hold between palms it should form lumps. When you press it should break or crumble.Break all lumps.
- I keep in cooker so kept water in it and covered the pan.
- Now first place the perforated disc in the cylinder.
- Add 2 to 3 tbs of coconut scrapings in the vessel.
- Then add puttu flour till it reaches half of the cylinder.
- Then add 2 or 3 TBS of grated coconut then putting flour.
- Finally finish it with coconut scrapings and cover with lids.
- Place the cylinder portion on top of the pressure pan.
- Water should boil
- Steam puttu till you see the steam releases through the top vent in the cover.
- The time taken depends on the flour.
- Remove the cylindrical part from the pan and cook for 3 to 4 mts
- Then using a skewer which comes with the puttu steamer and remove the steamed puttu.
Serve puttu with black kadalai curry, potato stew, banana ,moong dhal and papadam.
Choice is yours.