Puttu
Puttu is a breakfast staple in every Kerala home. Steamed in a dedicated puttu vessel, these rice cakes are healthy as well as tasty!
Ingredients
Salt to taste
2 cups rice flour, slightly coarse
Water as required
1 cup coconut, grated
2 cups rice flour, slightly coarse
Water as required
1 cup coconut, grated
Preparation
Add salt to flour.
Sprinkle some water over the flour and mix lightly to form a dry mixture.
Make sure lumps do not form.
Now fill up the tube of the puttu maker with coconut gratings, followed by rice flour.
Do this alternately.
Make sure you end with grated coconut.
Fix the tube to the mouth of the pot from which the steam is rising.
Close the free end of the tube with its perforated cap.
Now raise the flame, so that the force of the steam increases to penetrate the flour and grated coconut.
It is released at the top through the perforated cap.
When the steam comes out forcefully, it means the puttu is done.
Remove the tube from the pot and push the puttu out of the tube on to plate with a rod.
Repeat the process with the rest of the rice flour.
Serve hot.
Sprinkle some water over the flour and mix lightly to form a dry mixture.
Make sure lumps do not form.
Now fill up the tube of the puttu maker with coconut gratings, followed by rice flour.
Do this alternately.
Make sure you end with grated coconut.
Fix the tube to the mouth of the pot from which the steam is rising.
Close the free end of the tube with its perforated cap.
Now raise the flame, so that the force of the steam increases to penetrate the flour and grated coconut.
It is released at the top through the perforated cap.
When the steam comes out forcefully, it means the puttu is done.
Remove the tube from the pot and push the puttu out of the tube on to plate with a rod.
Repeat the process with the rest of the rice flour.
Serve hot.
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