PUTTU

Puttu is a breakfast dish from the Indian subcontinent, eaten in Kerala, Tamil Nadu, Kanara region of Karnataka and Sri Lanka. Puttu or Pittu means "portioned" in the Tamil language. It is made of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian state of Kerala as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar or chickpea/kadala curry or banana.

INGREDIENTS:

Rice flour - 1 cup
Grated coconut - 1/2 cup

Water

Salt

METHOD:

1. Take Rice flour/puttu flour in a bowl. Add salt to taste.

2. Add water little at a time and mix well with your fingertips.When you take a handful of flour and press it between your fist, it should hold its shape, when you press it again a little harder, it should crumble. That is the right consistency.

3. There should be no lumps.Keep it aside for 15 minutes.

4. Boil the water in a pressure cooker. Layer the puttu kutti (cylindrical tube) first with a little-grated coconut, then add 2 fistfuls of puttu flour.Then again add grated coconut followed by puttu flour.Repeat the same process until the mould/puttu kutti is full ending it with grated coconut

5. Steam it for 10 mins.

6. Serve it hot with kadala curry or banana or cherupayar curry.