Puttu is a unique breakfast prepared in South India and Sri Lanka. I call it unique because mostly we use dough or batter to make any breakfast. But here for preparing puttu we use the dry flour itself.
Whenever I visit Madurai, I get to eat varieties of puttu in roadside eateries. Wheat, Raagi and red rice puttu to name a few. Here it is mostly served with grated coconut and sugar or jaggery. It is a simple treat best suited to begin your day with.
Prep Time 10 min
Cook Time 5 min
Rice flour 1 cup (200 ml)
Grated coconut 1/2 cup
Warm Water 1/4 cup (approx)
Salt to taste
You need a puttu kutty (as shown in the picture) or puttu steamer for this recipe here. If you do not have one, use a wet muslin cloth, tie the prepared puttu flour. Put it inside idli cooker and steam it for 5 min.
1. In a large bowl, put rice flour and salt. Mix it well.
2. Sprinkle some warm water and run the flour with your fingers
3. Add more warm water and keep mixing with your fingers. The flour should be moist as well as separate. In the sense, it shouldn’t become a dough.
4. If you take a handful of moist flour it should roughly hold together.
5. Heat water in puttu kutty/cooker. In the tube, add a handful of grated coconut first and then put a handful of moist flour.
6. Repeat the process until the tube is full. Place it carefully on the puttu cooker. Close it with the lid.
7. Cook for 5-7 mins. When it is ready, slowly push the cooked putty out with a long stick.
Serve hot with Kadala curry or sugar and hot chai