Here’s the perfect Malayalee breakfast for you- Puttu! Kerala food at it’s very best!
Usually served with curried black chickpeas, it is also relished with ripe banana,beef or fish curry. I presently stay in the Northern parts of India and the moment I disclose that I’m a Keralite, people jump in asking, “Do you know to make Puttu and Appam? We love them. Please invite us when you prepare.” 🙂 I guess,I needn’t explain more here.
Puttu can be made with both rice and wheat flour. It is generally cooked in a puttu kutti vessel which has two sections. The lower part holds water used for steaming and the upper section (a cylindrical tube)holds the puttu — where the rice/wheat mixture is inserted in layers along with grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
Wheat Flour-1cup, Grated Coconut-1/2 cup, Salt – to taste, Water
Add salt to one cup of water. Add this water, little by little to the wheat flour. Mix till you get a breadcrumbs consistency. Pulse it in a processor to remove any lumps.
Fill the pressure cooker or the puttu mould with 2/3rd of water. In the cylindrical part, place the perforated lid at the bottom and fill in the wheat mixture and grated coconut at regular intervals. If the cylinder is too tall, add 1/3 of the wheat mixture followed by grated coconut and repeat the process. The wheat flour should be loosely filled and not tightly packed.
Cover and steam for ten minutes. Steam comes out when the puttu is ready.
Remove the lid, slowly push out the puttu from cylinder and place on the serving plate. Serve chickpeas gravy or with sugar and small bananas. Yummm 😛
P.S: My hubby darling helped with the Puttu. Looks good, isn’t it? 😛
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