Puttu Recipe: Puttu, a timeless culinary gem originating from the kitchens of Kerala, stands out as one of the healthiest breakfast options available. Crafted from steamed rice flour and freshly grated coconut, Puttu boasts a distinctive flavor and texture, owed in part to the unique container in which it’s steamed.
Traditionally, coconut shells were employed for steaming Puttu, but now stainless steel Puttu steamers are readily accessible. Depending on the container used, Puttu can take on either a cup or cylindrical shape.
The key to achieving the perfect Puttu lies in ensuring that the rice flour and coconut mixture is not tightly packed into the steaming container, but rather filled loosely. Packing it tightly would leave no room for air to expand within the flour, resulting in a dense, undesirable texture.
Puttu is best served immediately after preparation, accompanied by either a sweet or savory side dish. It pairs wonderfully with jaggery and bananas or can be enjoyed with Kadala Curry.
Puttu Recipe Ingredients:
- 1 1/2 cups raw rice
- Salt to taste
- 8 tbsp freshly grated coconut
- For Serving:
- Kerala papadum
- Bananas
Puttu Recipe Method:
- Take a coconut shell with three eyes. Break open one of the eyes to create a large hole and set it aside.
- Soak the rice in sufficient water in a deep bowl and set aside for 1 hour.
- Drain the water completely using a strainer. Spread the rice on a dry muslin cloth and allow it to dry completely for 30 minutes.
- Once dried, transfer the rice to a blender and blend it into a fine coarse mixture.
- Sieve the coarse mixture. If there are any remaining rice grains in the sieve, blend them again and sieve.
- Transfer the sieved flour and salt to a deep bowl. Gradually sprinkle approximately 1/2 cup of water to form a mixture resembling bread crumbs.
- Heat a pressure cooker with enough water. Cover it with a lid, leaving out the whistle, and allow it to boil until steam emerges from the top.
- Take the coconut shell and layer it with 1 tbsp of coconut, 1/4 of the rice mixture, another 1 tbsp of coconut, and another 1/4 cup of rice mixture, spreading each layer evenly. Be careful not to press it while filling the shell.
- Place the coconut shell over the cooker’s whistle, inserting it through the hole created, and steam on medium flame for 5 to 6 minutes until steam escapes from the Puttu.
- Repeat steps 8 and 9 to make 3 more Puttus.
- Carefully remove the shell from the cooker, invert it onto a serving plate, and serve immediately with Kerala papadum and bananas.
Nutrient Values per serving (abbreviated):
- Energy: 305 cal
- Protein: 5.1 g
- Carbohydrates: 49.8 g
- Fiber: 5.5 g
- Fat: 9.5 g
- Cholesterol: 0 mg
- Sodium: 8.6 mg
Conclusion:
Puttu Recipe is a versatile and nutritious breakfast option that offers a taste of Kerala’s culinary heritage. With its simple ingredients and straightforward cooking method, Puttu can be enjoyed with various accompaniments to suit different tastes. Whether served sweet or savory, Puttu remains a beloved choice for breakfast among South Indian households and beyond.
FAQs about Puttu Recipe:
What is Puttu?
Puttu is a traditional South Indian breakfast dish made from steamed rice flour and grated coconut. It has a unique texture and taste, and it’s typically served with sweet or savory accompaniments.
How is Puttu cooked?
Puttu is cooked by steaming a mixture of rice flour and grated coconut in a special cylindrical or cup-shaped container. Traditionally, coconut shells were used for steaming, but stainless steel Puttu steamers are now commonly used.
What are the key ingredients in Puttu?
The main ingredients in Puttu are raw rice, grated coconut, and salt. Water is also used to moisten the rice flour mixture to the right consistency for steaming.
What are the recommended serving options for Puttu?
Puttu can be served with a variety of accompaniments. Popular choices include jaggery and bananas for a sweet option, or Kadala Curry for a savory option. It’s also delicious with Kerala papadum.
How can I ensure the perfect texture of Puttu?
To achieve the perfect texture, it’s important not to pack the rice flour mixture too tightly into the steaming container. Loosely fill the container to allow room for air to expand during steaming, resulting in a light and fluffy Puttu.
