Puttu

A south Indian dish which is mainly served for breakfast. It is prevalent in Kerala and served with different combos like chickpeas curry, egg curry, pulses curry or chutney, etc. I like the sweet version of it so I like to go with ghee and jaggery.

Serving: 1 person

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients

1 cup rice flour

¾ tsp salt

¾ cup grated fresh coconut

3 spoons of jaggery powder

2 tsp of ghee

Method

1. To a pan on the stove, add rice flour and salt. Fry it for 2 to 3 minutes. This is an optional step. My mom does this step so that the flour gives a better texture.

2. Cool down the flour until it’s warm enough to touch it with a hand. Sprinkle water on the flour and mix it with your fingers. The idea is to mix it to have a crumble texture.

3. Keep sprinkling water and mixing the flour until the whole flour is in crumble texture. There might be chances of getting lumps, ensure there are no big lumps by mixing and breaking it well.

4. I’m using an idli stand to make puttu and not a puttu maker. Add water to the idli pot as usual to steam for 10 minutes. Place the idli stand and a damp cotton cloth(tofu or paneer cloth). Transfer the rice flour on the cloth, add grated coconut and cover the cloth and close the lid of the idli maker and cook it for 10 minutes.

5. Remove the pot to a side and while it is still hot, take a cup or tumbler, add the grated coconut, and then the steamed rice flour to the cup. And flip on a plate to get a cup or tumbler shaped rice cake similar to what I made.

6. Enjoy these rice flour cakes or puttu along with your favorite combo.