Other popular breakfast dishes in Kerala include idiyappam, appam, idli, poori, and vegetable upma.
INGREDIENTS:
2 cups of puttu flour (see notes) 1/2 cup of warm water (more or less) 1/2 cup of grated coconut 1/2 tsp of salt
INSTRUCTIONS:
- Mix the rice flour and salt well together. Add the water a little at a time and mix with your fingertips. We are looking for a crumbly and moist flour consistency It should hold its shape when pressed between your fist but easily crumble when you press it harder
- You need to use a steaming apparatus to make puttu and the most common is obviously the puttu maker available exclusively for the purpose. If you don’t own one, you can also steam puttu in idli moulds. Add about 1-2 tbsp greated coconut to the bottom of the mould.
- Spoon in the puttu flour until the mould is halfway filled. Then add another layer of coconut and fill up the rest with the flour.
- Steam for about 8-12 mins depending on the size of your mould.
- When cooked, unmould by pressing through the mould using the stem of a spatula, gently.
- Let it cool down a bit before serving with a spicy kadala curry! Puttu is meant to be crumbly even after cooking and while it will hold its shape while cooking, it will fall apart as you dig in with your fingers. This is perfect. If you don’t want to or don’t have time to make a side dish for puttu, just serve with ghee, sugar, and banana. We always have ripe banana on the days puttu is made at home and while this is not a personal favourite, the combination is a winner! Notes:
