Puttu is a steamed breakfast dish of South India especially in Kerala.In some regions they are also called as Pittu.It is served with grated coconut,jaggery,banana,sugar or chickpea curry and also with Non veg curries and gravies.
It is traditionally cooked in perforated coconut shells and hollow bamboo stalks.But nowadays there are many cooking vessels specially designed for making Puttus easily at home.I have just Idly trays to shape them and Idly cooker for the steaming process.
It is part of our tradition in my native place Virudhunagar to make Puttu for the Goddess on Vijayadasami for Nivedhyam.It is called as Maa Nombhu or Maha Nombhu as we consider it as the most important of all the Nombhus we follow.
Puttu is usually made with ground rice flour but there are other variations where millets,oats and wheat are used thus making it more healthy.
PREPARATION TIME : 10 MINS
STEAMING TIME : 12-15 MINS
YIELDS : 4
CHECK OUT MY DETAILED POST ON HOW TO MAKE PUTTU FLOUR
1 cup puttu flour
1/3 cup grated coconut
5 tbsp sugar
1/2 tsp cardamom powder
2 -3 tsp water
Take all the ingredients in a bowl.
Mix all the ingredients together and sprinkle with 2-3 tsp of water.Do not add more water than specified .Very mild moisture is enough to shape them.
Apply the Idly trays with ghee .Fill the trays with handful of the flour and give good pressure to pack them tightly in the trays.Steam for 12-15 mins.My idly trays has holes so I have used damp cloth to cover them.
Delicious Idly Puttu ready to serve now.
TAKE CARE TIPS
Do not add more water than specified.
Adding more water will make the four go watery because of the presence of sugar.
Keep mixing the ingredients with your hand to bring out good moisture.
Shape the puttus with good pressure and moisture and not with water.