Puttu Maker:The pic seen above is of puttu maker. This mould is used to prepare puttu. Its avaiable is various forms and shapes and varieties like charaatai puttu maker, cooker putter maker, and the traditional age old bamboo puttu maker. But this one is available all over these days and can be easily found in leading stores, along with that it is easy to use.
Puttu is steamed in a special utensil called "Puttu Kutti" (Puttu maker). It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated cup shaped lid once it is filled with rice powder.
Many people use idly moulds also to make puttu. One can use a coconut shell also to make puttu. It is called as "Chiratta Puttu". "Chiratta" means coconut shell.
Puttu:
Puttu is a culinary specialty in Tamil Nadu, Sri Lanka and Kerala. It is a steamed rice cake which is a favourite breakfast of most Tamils and Malayalees. In Kerala, Puttu is a favorite item served with Kadala (Chenna) Curry or Banana or Papadams. Puttu is normally made of rice powder, but other variations with wheat flour, flour made from tapioca and even maida are also used. Puttu is also served with spicy egg curry, and chicken stew.
Ingredients:
4 cups roasted rice flour (white or red rice flour)
2 tsp salt
4 cups boiling water
1 cup freshly grated coconut.
Method:
- Take a puttu vessel add sufficient water in it and heat it for some 10-12 minutes.
- In the meanwhile, in a large bowl, mix flour and salt with boiling water with a wooden spoon. As mixture cools mix flour with your hands to form a pebble-like texture.
- In a kulal or puttu steamer, layer the flour mixture with a handful of grated coconut.
- spread it at the bottom of the cylindrical portion of the puttu vessel.
- Then fill this container to half its capacity with wet rice powder which is kneeded in the large vessel.
- Again spread some cocunut grating and add wet rice powder.
- Repeat the process till the kulal is almost filled. Finish with a layer of coconut.
- Finally steam cook this mixture with a covered lid for 5 to 8 minutes.
- Remove the contents to a plate.
- Serve it with bananas and papad as a complete meal for breakfast.
Making Time : 30 minutes.
Serves: 4 persons.
Shelflife: Best fresh.
Note:
- Make the sure the kneeded mixture is like pebble like mixture , so dont make plenty of water while preparing it.
- Just sprinkle some water n kneed it into pebble like rough type preparation. This Puttu is served along with Bananas.
- Sugar can be sprinkled on the top of it to make it taste different.
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
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