DISH NAME : PUTTU (STEAMED RICE FLOUR CAKES)

Preparation Time : 10 minutes

Cooking Time : 25 minutes

Description

Puttu (pronounced 'pu tu' ) is a South Indian, specially Kerala breakfast dish of steamed roasted rice flour layered with grated coconut and cooked in either cylindrical shaped steamer or in coconut shells or cylindrical bamboo steamers kept over a pot of boiling water.

Note

1) Depending on how much the rice flour has been roasted, you may have to increase or decrease water. Use puttu flour to make puttu. it has slight coarseness which is suitable for puttu.
2) To check the wetness/moistness of the puttu mix, just take a fistful of the mix in your hands and press it and see if they hold together. Thats the doneness of the puttu mix.
3) Puttu flour is available in all supermarkets. These days flour made from ragi, corn, wheat etc. are also available. For all flours the basic technique in making is the same, the only difference being the quantity of water added. i have used wheat flour here.
4) I use a thoroughly roasted rice flour/ wheat flour, hence the amount of water. It varies from brand to brand. So add only little at a time.
5) You get to buy individual serving small puttu moulds either made of steel or coconut shell. If using this, keep on a pressure cooker (where you put the weight on) and cook till steam comes through the lid. To unmould, remove lid, keep a plate upside down on the mould and quickly invert the mould.
6) To make soft puttu, add the flour after preparing, to a blender and blend using the whip button 2 or 3 times. Do not use the normal button.

Method

1) Mix rice flour,cumin, salt, ghee and water ,little at a time (see Notes). The mixture should resemble fine bread crumb consistency. when you press a fistful of flour in your hands it should hold shape.
2) Mix everything together and keep for about 30 minutes. At this time water will be absorbed by the flour. After the said time, if you find the mixture to be too dry, add a bit more of water till you attain the right consistency.
3) Add water ( about 2 or 3 cups) to the bottom vessel of the puttu maker and let it come to a boil.
4) Meanwhile add the perforated disc with holes (which comes with the puttu maker) to the bottom of the cylindrcal shaped steamer.
5) Add 2 tbsp. of grated coconut to the bottom of the cylindrical steamer (on top of the perforated disc).
6) Then add about 1/2 cup of prepared flour on top of coconut. Continue layering with the top layer being grated coconut.
7) Place the lid on top of the cylindrical steamer and place the cylinder on the boiling water.
8) Steam on medium flame till steam comes through the hole on the lid of the cylindrical steamer.
9) Remove the cylindrical steamer from fire. Wait for about 5 minutes.
10) To unmould, hold the cylindrical steamer parallel to a plate. Remove lid and with the help of a skewer or ladle, gently push the bottom perforated disc, so that puttu slides onto the plate.

Serving Suggestions

Serve hot with bengal gram or green gram curry.