Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is a popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as chickpea curry or banana.
Though the recipe for this classic is not elaborate one needs to master the art from another to know the required texture of the flour and how to place the layers in the puttu maker.
This is the traditional puttu maker.
2cups roasted rice flour
Salt to taste
- Sprinkle water into the rice flour and work with fingers, till it reaches the required texture.
- Spoon in some grated coconut at the bottom of the puttu maker, then layer the wet rice flour, another layer of grated coconut when you've come halfway through, some more rice flour and another layer of coconut right at the top.
- Close with the lid and steam.
- When its done use the stick to push the puttu out.
- Serve on a banana leaf.
You can also use this mould which can give you a single serving.
An Enriched version of puttu can include whole wheat flour, and finger millet.
Which version do you prefer?