|
 Puttu is a traditional and most popular breakfast dish of Kerala which is prepared with rice flour and grated coconut. It is often spiced with cumin. Puttu is served with side dishes such as palm sugar or chickpea curry known as 'Kadala Curry'. It is also relished with ripe banana, jackfruit or fish curry. In some areas of Kerala people eat Puttu accompanied by sweet black coffee.
Preparation of Puttu
Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut. Puttu is generally cooked in a metal vessel known as "Puttu Kutti". The vessel has two sections. The lower section holds water and the upper section holds the Puttu - where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
Ingredients:
Raw Rice - 2 cups
Puttu flour - 2 cups
Grated coconut - as needed
Water - approximately 1 cup
Salt as needed
Ghee - 1 tbsp
Puttu maker/idly steamer
Method to make Puttu Flour:
Wash and soak rice for 4-5 hours.
Wash again and drain the water completely.
Spread it on a cloth for 20-25 minutes.
Then get it ground in the flour mill when it is slightly wet.
Then fry the flour on medium heat until it reaches a sandy consistency.
Spread it to cool and then store in an airtight container.
Method to make Puttu:
Take 2 cups of Puttu flour in a bowl. Add a little salt.
Add water little at the time and mix well with the finger tips. The flour should be crumbly and moist. There should be no lumps.
Add melted ghee and mix. Keep it aside for 15 minutes.
Layer the Puttu Kutti first with a little grated coconut, then add 2 fistful of Puttu flour. Then again add grated coconut followed by Puttu flour.
Repeat the same process until the mould is full ending it with grated coconut.
Now fill the Puttu pot with water, cover the cylindrical tube with lid and fix it on the pot. Keep it on high flame.
Once the water start boiling in the pot, reduce the flame and cook for another 5-6 minutes.
Remove the Puttu Kutti from the pot, open it and gently push the Puttu using a wooden ladle.
Serve hot with Kadala curry or Payaru and Pappadam or small yellow banana and sugar.
Tips:
Puttu can also be made in an Idli steamer.
A teaspoon of cumin seeds can also be added to the Puttu mix.
Do not add all the water at once. It should be a bread crumb consistency and not form a dough
Addition of ghee yields soft Puttu.
Once the Puttu mixture is prepared, leave it aside for a minimum of half an hour to 2 hours.
Once the Puttu is steamed, remove the mould and leave it aside for 3 minutes and then gently push the finished Puttu onto a plate.
|
|
|
|
|
|
|
|
|
|
Recently Updated Articles in Indian Food
|
|
|
| • | Namkeen Indian Snacks
Namkeens are food items that are quick to prepare, spicy, usually fried, and eaten in the evening or morning
| | | • | Coffee
Coffee is a widely consumed beverage prepared from the roasted seeds of the coffee plant.
| | | • | Tamarind Pulp
Tamarind Pulp is the thick pulp of ripe fruit of Tamarind which is commonly used as condiment.
| | | • | Rosemary Leaves
Rosemary Leaves in dried form act as spice as well as flavouring agent. It possesses a fragrant equivalent to tree. Rosemary is a woody herb. It can also be used to improve skin, help hair growth, prevent infection and speed wound healing.
| | | • | Celery Seed
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
| | |
|
|
|
|
|
