Puttu (Steamed Rice Flour and Coconut)
Photo: Paalappoo, Public domain
Puttu is a Kerala breakfast of steamed rice flour layered with fresh coconut, cooked in a cylindrical vessel until it sets into a soft, crumbly column. The technique is all in the hand: rubbing water into the flour until it holds when squeezed but breaks apart again. Eat it with chickpea curry, boiled green gram and pappad, or with simple steamed bananas. Other flours, such as ragi or tapioca, work too.
Instructions
Grate the coconut flesh finely and set it aside.
Mix the puttu powder and salt in a wide bowl, then stir in half of the grated coconut.
Rub the mixture between your fingertips while sprinkling in water a little at a time. Stop when the flour feels moist and has a coarse, crumbly texture.
If you are using ready-made flour, let the mixture rest for an hour so it can absorb more water.
Check the consistency by squeezing a handful into a ball. It should hold together, yet crumble easily when pressed. Add more water or flour as needed.
Spread a little grated coconut over the bottom of the puttu vessel (puttu kutti). Fill it with the moist flour, layering more coconut between the portions.
Steam the vessel over a pot or on the nozzle of a pressure cooker. Steam will begin to escape from the top after a few minutes, and the puttu is done about 4 minutes after that point.
Serve hot with kadala curry, boiled green gram and pappad, or with steamed bananas.
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