Last modified on 27 June 2010, at 22:06

Cookbook:Puttu

Puttu
Papadums and puttu.jpg
Category Indian recipes

Cookbook | Ingredients | Recipes | Cuisine of India

Puttu is a breakfast dish of Kerala. The main ingredients are rice flour and coconut. It is usually eaten with steamed bananas or Kadala Curry (chickpea curry) or Chicken Curry or boiled green gram (moong) and pappad.


IngredientsEdit

  • Puttu Powder (flour) - 4 cups
  • Coconut - 1 (medium sized)
  • Salt - as per taste
  • Water - enough to moisten the flour

ProcedureEdit

  1. Grate the coconut finely. Take the puttu powder in a wide bowl. Add salt and half of the grated coconut. Rub the mixture with finger tips, sprinkling water. The flour should become moist and should have a coarse texture. Leave the mixture for an hour, if the flour is ready made, as it absorbs more water.
  2. After an hour, check the consistency of the flour. One should be able to make a ball out of the flour, which can be easily crumbled. Adjust the water content accordingly. Spread a little coconut at the bottom of the puttu vessel (puttu kutti) and fill it with the moist flour. Layer it with coconut. Steam it on the puttu vessel or on the pressure cooker nozzle. In a few minutes, steam will start escaping through the top of the puttu vessel. Puttu will be done in 4 minutes.
  3. Serve hot with kadala curry or boiled green gram and pappad (payarum pappadavum) or with steamed bananas.

Note: Rice, wheat, corn, ragi or tapioca flour can be used for making puttu.