Puttu is also popular in many parts of Tamil Nadu, Kerala border sides of Karnataka and in Srilanka. Many variations can be made to the puttu recipe .We can use layers of meat and stuff with Puttu.
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
Rice Flour – 1 cup
Water as needed
Salt a pinch
Grated coconut – ¼ cup
Cardamom Powder – ½ tsp
In a bowl add in Rice flour to this add in Salt and mix well. Now add Water little by little and then start kneading the Rice flour. The consistency should be in such a way that if you hold the dough together it should maintain its shape.
Next take the puttu vessel and fill the first layer with coconut and then Rice flour. Fill with alternate layers of coconut and Rice flour or as desired.
Once it is filled. Add Water to the base of the puttu vessel and allow it to boil. Then add in the top part of the puttu vessel, close the lid and cook for 10-12 mins. When the stream starts coming through the lid simmer it for 2 mins and the switch off the flame. After 5 mins remove the top part and invert it, push through the back side of the lid such that the cooked Puttu comes out. Serve hot with banana and Sugar.
If you don’t have a puttu maker, you can also use the crumbled flour directly and steam cook in an idli cooker. Otherwise try getting a Chiratta Puttu Maker, It is easily available online.
Puttu can be served with Coconut, Banana and Sugar .In Kerala It is usually served with Kadala Curry.
Perfect for a filling breakfast.
You can also make kolukattai (Dumplings) out of the puttu flour and steam cook. My mom usually does this way as it will be really easy if we are running out of time.