Puttu-Kerala popular breakfast2017-02-08
- Servings : 4
- Prep Time : 2:00 h
- Cook Time : 10m
- Ready In : 15m
is one of Kerala’s traditional breakfast dish. Puttu can be served with Banana or Kadala (black chickpeas) curry. Some people also have Puttu and Cheru payar (Green gram) curry or Puttu and Mutta ( Egg ) Curry. Some variations of puttu use other grains such as wheat flour, tapioca and corn flour. The layered filling of coconut can be replaced by other foods, such as egg curry or banana. Puttu prepared in a ball shape are called manipputtu. Puttu can also be made using bamboo rice
- Raw Rice 1/2 kg
- Grated Coconut 1 cup
- Water about 3/4 cup
- Salt to taste
Soak rice for about 2 hours
Drain the water completely and dry the wet rice in a cool place and grind it to coarse powder.
In a pan heat the rice powder for 3-4 minutes but do not roast and let it cool.
In a large bowl, take the powder and sprinkle water on the flour (Be careful in mixing water. The perfect combination of water and rice powder gives the good result).
Add salt to taste and mix it thoroughly with hand. (It should be a bread crumb consistency and not form a dough.)
In a Puttu Kutti (Puttu making vessel easily available in the market) add 2 cups water to the bottom vessel of the puttu maker and allow to simmer till hot. Place the round perforated disc with holes inside the puttu maker such that it fits well at the bottom of the mould. Place 1 layer of grated coconut at the bottom of the puttu maker. Carefully and slowly add about 6 tbsps of the puttu powder from a height followed by another layer of grated coconut. Again you can layer with 6 tbsps of puttu powder and finish off with 1 layer of grated coconut on the top. Place the lid over the puttu mould and place the mould over the bottom vessel.
Steam it for 10 minutes.
Serve it hot with Kadala (brown gram)Curry