Puttu
Ingredients (4)
- puttu flour2 cup
- water
- salt1 tsp
- fresh coconut1 cup
Method
- 1
Place the puttu flour in a large mixing bowl.
- 2
Add the salt and mix well.
- 3
Sprinkle the water gradually over the flour while mixing with your fingertips.
- 4
Continue sprinkling water until the flour resembles coarse breadcrumbs.
- 5
When pressed in your palm, the flour should hold together, but crumble easily when touched.
- 6
Cover and allow the flour to rest for 10 minutes.
- 7
Rub the flour gently to remove any lumps.
- 8
Boil water in the puttu steamer.
- 9
Place the perforated disc inside the puttu mould.
- 10
Add 1–2 tablespoons of grated coconut at the bottom.
- 11
Add a layer of the prepared puttu flour.
- 12
Alternate layers of grated coconut and flour until the mould is full, finishing with grated coconut on top.
- 13
Attach the mould to the puttu steamer.
- 14
Steam over medium-high heat for 8–10 minutes, or until steam escapes steadily from the top.
- 15
Remove the mould from the steamer.
- 16
Push the puttu out gently using the skewer or rod supplied with the mould.
- 17
Serve immediately while hot.
Notes & variations
Kadala Curry (Kerala Black Chickpea Curry) Ripe banana Sugar and grated coconut Ghee and banana Vegetable stew Egg roast Chicken curry Fish curry The correct moisture level is the secret to soft puttu. The flour should feel moist but never wet. Homemade puttu flour can be prepared from raw rice by soaking, grinding, steaming and drying. For healthier variations, substitute part of the rice flour with ragi, wheat or corn flour. Add cumin seeds or grated coconut mixed into the flour for extra flavour. Serve immediately after steaming for the softest texture.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 359 kcal | 1436 kcal |
| Carbs | 53.7 g | 214.8 g |
| Protein | 7.6 g | 30.4 g |
| Fat | 12.5 g | 50 g |
| Fibre | 5 g | 20 g |