wellhealthorganic.com Puttu: Puttu, those delightful cylindrical rolls made of steamed rice flour and coconut, aren’t just a treat for the taste buds but also a visual delight. Originating from Kerala, they hold a special place in South Indian cuisine and can be found in regions like Karnataka, Tamil Nadu, and even parts of Sri Lanka. In Malayalam or Tamil, “Puttu” translates to “portioned,” signifying its unique presentation.
Traditionally, Puttu is prepared by enveloping rice flour and freshly grated coconut in tubes or rolls, which are then steamed using a special utensil called a ‘puttu kudam’ or ‘puttu kutti.’ The dish may also feature sweet or savory fillings, and in the past, it was often cooked in bamboo logs, adding a delightful natural aroma.
While the core ingredients of Kerala Puttu include ground rice or puttu flour, coconut, salt, and water, variations exist. For instance, Sri Lankan Puttu might use red rice flour or wheat flour. A classic accompaniment to Puttu is Kadala Kari, a flavorful South Indian spiced black chickpea curry. This combination not only offers a burst of flavors but also a nutritious meal, being vegan, gluten-free, and low in fat. Puttu can also be served with Rasam, bananas, palm sugar, or various chutneys, adding versatility to its consumption.
Here’s how you can make Puttu:
Puttu Recipe
- Preparation Time: 4 minutes
- Cooking Time: 16 minutes
- Total Time: 20 minutes
- Cuisine: Kerala, South Indian
- Course: Breakfast
- Diet: Vegan
- Difficulty Level: Moderate
Ingredients:
- 1 cup puttu flour
- ⅓ cup water (adjust as required)
- ⅓ teaspoon salt (adjust as required)
- ½ cup fresh grated coconut
- 2 to 3 cups water for steaming
Also Read: Basundi
Instructions:
Preparing Puttu Flour Mixture:
- Take 1 cup of puttu flour in a mixing bowl or pan.
- Add ⅓ teaspoon of salt or adjust according to taste.
- Gradually sprinkle ⅓ cup of water over the flour while mixing with your fingertips.
- The amount of water needed depends on the quality of the rice flour. Ensure the mixture forms a lump when pressed gently between your palms but breaks apart when pressed further.
- Eliminate any lumps in the mixture by breaking them with your fingertips or by grinding in small batches using a mixer grinder.
Assembling and Steaming Puttu:
- Pour 2 cups of water into the base vessel of the puttu maker and heat it.
- Place the perforated disc inside the cylindrical vessel.
- Add 2 to 3 tablespoons of fresh grated coconut into the cylindrical vessel and spread it evenly.
- Fill half of the cylindrical vessel with the prepared puttu flour mixture.
- Add another layer of coconut followed by the remaining puttu flour.
- Top it with another layer of coconut and cover with the lid.
- Place the cylindrical vessel on top of the base vessel with boiling water and steam on medium flame until steam escapes from the vents, then turn off the heat.
- Allow the puttu to cool for 3 to 4 minutes before carefully removing it from the vessel using a wooden skewer or stick.
Serving:
Serve the puttu hot or warm with Kadala Curry, Vegetable Stew, Potato Stew, or coconut-based South Indian Chickpea Curry.
Also Read: Rumali Roti
Notes:
- Adjust the water quantity based on the texture and quality of the rice flour.
- Achieving the right ratio of rice flour to water is crucial for soft results.
- Ensure to eliminate any small lumps in the flour mixture.
- The steaming time may vary depending on the size of the puttu maker.
- If a puttu maker is unavailable, an idli pan can be used as an alternative.