Puttu is a traditional south Indian breakfast famous in kerala and parts of Tamil Nadu. It goes well with chickpea curry and also with mashed bananas.
To make puttu you will need the puttu making vessel which is a long tube like fitted on a vessel. You can also use a tupper ware steamer and fill its cup with puttu flour. All you need to do is steam it.
Another model puttu maker which can be fitted on top of a cooker gives idly shaped puttu.
The vessel shown is the traditional one used to make puttu available in stores.
The bottom vessel is half filled with water. The rice flour and coconut are added in layers in the tube and is steamed.
For 2 persons, 1 cup of rice flour is enough. It will give two full tubes of puttu.
Take the flour in a wide bowl and add 1/2 tsp salt.
Take 3/4 cup of water and sprinkle slowly to the flour while continously mixing with hands to avoid clumps. Try to bring a damp sand like texture so that no flour is left dry and no clumps are formed. You will need maximum of 3/4 cup water or just over 1/2 cup water.
Keep it covered for 15 minutes so that it softens.
Meanwhile boil the water vessel. Layer the puttu tube with 1 tbsp grated coconut and 4 tbsp rice flour. Make three layers topping with cocout and fit it on top of the vessel and keep on high flame.
It will take approximately 10 minutes. When you see the steam coming out from the top, you know it is ready.
Push out the putty from the back using a long thick spoon.
Since I have used brown rice flour, the puttu is a little brown.
Tasty kerala puttu ready!
* Using freshly grated coconut is recommended.
* Check the water level in the vessel. If too low, it may get burnt.
* Make sure you dampen the flour well without chunks. If chunks start forming, it means you added excess water.
* Don’t steam the puttu for longer than 10 to 15 minutes, else it will become hard.
* Don’t add water to flour directly but sprinkle it though out.
*Instead of adding salt to the flour, you can add it to the water also.