Sunday, 2 September 2012

"Puttu" - A Traditional Kerala Breakfast Delicacy

Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in few areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as chickpea curry or banana.
Making "Puttu" is very easy, only requirement is that you need the "Puttu" steaming vessel/cyclinder.
My Mom and Aunts have the entire vessel, which is a cylinder on top, kept over a round vessel in which water is kept and cylinder kept over it for steaming.
This cylinder has an inlet at the bottom thru which steam enters and the layers of rice and coconut get steamed.
Since I love "Puttu", I decided to buy one "Puttu steaming vessel". However I found a newer version, ie just the cylinder which can be kept on any cooker's whistle outlet.
Storage too is very easy since the "Puttu" cylinder is fairly small.
I serve/eat "Puttu" with roasted "Nendran" plantain but my family loves it with a twist, ie "Puttu" with traditional "Konkani Dalithoy".

Makes 4

Rice or rice flour - 1 cup
Coconut grated - 1 cup
Salt - 1 tsp
Sugar - 1-2 tsp
Roasted Nendran - 1

If using rice, roast the rice grains for about 3-4 minutes and then powder the rice to a lightly coarse powder.
If using rice flour from the super market , roast the flour lightly for 2 minutes before using.

Note: You also get readymade "Puttu Podi" , you can use that directly.
Take a large bowl, add the rice powder/flour, add 2-3 tbsp water, salt and sugar and make a semi dry dough.
Put this rice flour dough in puttu cylinder, one handful at a time, alternating with 1 handful of grated coconut.
Steam for 10 minutes.

Serve steaming hot.

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