The rice flour and coconut mixture is layered with grated coconut. In some area, coconut is not mixed with rice flour, but used only for layering. Not only with rice flour, but also made with wheat flour, rawa, oats, tapioca, etc.
Puttu can be served with chick peas curry (Kadala curry), Egg curry, Green peas curry or any spicy gravy. If you don’t have time to make the curry, just serve with banana or papad. My kids like to have with sugar also.
Usually coarse rice flour is used, but smoothly ground flour also does its job, but will be a little bit difficult to mix. If you are a beginner, try to use coarse rice flour. The amount of water used is entirely depends on rice flour. The rice flour-coconut mixture should not be too moist or too dry.
Puttu is usually made in puttu maker or puttu kutti, an cylindrical vessel with whole on two ends and an perforated plate at the bottom.
Author: Anju Aneesh
Recipe type: Main
Cuisine: India, South India, Kerala
Serves : 4 to 5
Preparation time: 40 minutes / cooking time: 3 minutes / Total time 43 minutes
Direction of preparation of puttu, the Kerala’s steamed rice cake
Let us go to the step by step preparation of puttu
- Mix rice flour with coconut and salt in a wide vessel.
- Add water little at a time and mix well with your finger tip. When you take a handful of flour and press it between your fist, it should hold its shape, when press again a little harder, it will crumble. That is the right consistency. Keep it rest for about 20 to 30 minutes to soften the flour.
- Add water in the bottom vessel of puttu maker (I don’t have the bottom vessel, so I am using pressure cooker without its weight.). Heat on high flame until it boils.
- Meanwhile, place the rounded perforated plate inside the puttu maker or puttu kutti, spoon a thin layer of grated coconut (about 1 tablespoon), followed by rice flour-coconut mixture until one by third portion of the puttu kutti is filled, now spoon a second layer of coconut then third layer of rice-coconut mixture till 2/3 and forth layer of grated coconut and the final layer of rice-coconut mixture. Slightly press but don’t press it hardly as we have to make a loose layer. Place the lid.
- Place the puttu kutti on the bottom vessel and steam for two to three minutes.
- Gently demold it using a spatula or any stick to the serving plate.
My notes on puttu
- The rice flour should be coarsely grounded and should not be too moist or dry. When you take a handful of flour and press it between your fist, it should hold its shape, when press again a little harder, it will crumble. That is the right consistency.