Puttu is a South Indian (Kerala) and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. This is one of the popular dishes from Kerala. Puttu is frequently served with poppadum, yellow Kerala Banana, Kadalai (BlackCickpeas) Curry. Here I showed you 2 types of Puttu. One is rice flour Puttu and other one is Multi flour Puttu.
For Rice Puttu
Puttu Podi – 1 cup
Water – 1/2 – 3/4 cup
For Multi flour Puttu
Multi flour Puttu Powder – 1 cup
Grated fresh coconut – ¼ cup
Salt to taste
- Add salt to 1 cup of water. Sprinkle this water to the rice flour and mix till you reach breadcrumbs consistency. Do not use too much water.
- The right consistency is reached when you press little flour in your fist and it forms a shape and not crumbles off.
- For making Puttu, use PUTTUKUTTI. Put a handful of grated coconut in the Puttu kutty and then put rice powder till half followed by another handful of grated coconut. This is done till the top. Close the lid and steam it for 5 to 8 minutes until the steam passes from the top of the Puttu kutti.
- Serve it hot with banana, pappad, kadai curry.