Puttu

Introduction:

Puttu is traditionally made with parboiled rice, ground into a fine powder known as Puttu flour. This flour is then steamed in a cylindrical vessel called a Puttu Kutti, alternating layers of Puttu flour and grated coconut. The result is a fluffy, slightly chewy cake that pairs perfectly with a variety of accompaniments, such as sweet or savory curries.

A Culinary Gem: White Pittu Flour

For this recipe, we will be using White Pittu Flour, a premium variety of Puttu flour known for its exceptional texture and delicate flavor. This flour is made from parboiled rice that is carefully selected, processed, and ground to perfection. It is the key ingredient in creating the perfect Puttu, ensuring a light, fluffy, and irresistible dish.

Unveiling the Recipe: A Beginner-Friendly Guide to Puttu

Today, we'll guide you through the simple process of making Puttu using White Pittu Flour and other essential ingredients. Follow these steps carefully, and you'll be enjoying a steaming bowl of Puttu in no time.

Ingredients:

• 1 cup White Pittu Flour
• ¼ teaspoon salt
• ¼ cup grated coconut
• Water as needed

Equipment:

• Puttu Kutti (steaming vessel)
• Coconut grater

Instructions:

1. Prepare the Batter: In a large bowl, combine the Puttu flour and salt. Mix well to ensure even distribution.
2. Add Water Gradually: Gradually add water to the Puttu flour mixture, incorporating it with your fingertips. The goal is to achieve a loose, crumbly texture that resembles wet sand.
3. Incorporate Grated Coconut: Add half of the grated coconut to the batter and mix thoroughly. This will add a delightful flavor and texture to your Puttu.
4. Steaming the Puttu: Grease the Puttu Kutti with a thin layer of oil. Place a layer of grated coconut at the bottom of the Kutti. Fill half of the Kutti with the prepared Puttu batter, ensuring even distribution. Top with another layer of grated coconut. Repeat the process, filling and layering until the Kutti is almost full.
5. Steaming Magic: Bring water to a boil in the lower vessel of the Puttu steamer. Place the Puttu Kutti on top of the steamer and cover tightly with the lid. Steam for approximately 15-20 minutes, or until the Puttu is cooked through and fluffy.
6. Serving the Delight: Carefully remove the Puttu Kutti from the steamer and place it on a serving plate. Garnish with the remaining grated coconut and serve hot.

Indulge in the Flavourful Pairings:

Puttu is often enjoyed with a variety of accompaniments, each adding its unique flavour and texture to the experience. Here are a few popular pairings:

• Erachi Vada (Lentil Fritters): These crispy, flavorful fritters provide a satisfying contrast to the soft Puttu.
• Kadala Curry (Black Chickpea Curry): The rich, aromatic flavors of Kadala Curry complement the delicate taste of Puttu perfectly.
• Coconut Chutney: A tangy and refreshing coconut chutney adds a delightful zest to your Puttu experience.