Chemba Puttu
Red rice puttu steamed with coconut. Thrissur healthier alternative to white rice puttu.
Ingredients
Main
- Coconut — 100 g (chopped)
- salt — 2 g (whole)
- Puttu Podi (Roasted Coarse Rice Flour) — 250 g (ground)
- Water (optional) — 150 g (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- In a wide mixing bowl, combine the roasted rice flour (puttu podi) with salt. Sprinkle water in gradually, rubbing it in with your fingertips, until the flour turns into a moist, breadcrumb-like texture that holds its shape when pressed but crumbles easily. Do not add too much water -- the mixture should never become a wet dough.
- Grease the puttu maker (kutti puttu / kuzhal). Layer a thin layer of grated coconut at the base, followed by a layer of the moist rice flour mixture; repeat the layers until the tube is full, finishing with a layer of coconut on top.
- Fix the filled puttu maker over a vessel of boiling water (or an idli steamer base). Cover and steam for 8 to 10 minutes, until steam escapes freely from the top vent of the maker.
- Remove from the steamer and gently push the steamed puttu cylinder out onto a plate using the maker's plunger. Drizzle a little coconut oil if desired, and serve hot with kadala curry, ripe banana, or a bowl of sweetened coconut milk.
Common questions
- How many calories in one plate of Chemba Puttu?
- 379 kcal per plate.
- How much cooking time?
- 30 min — 15 min prep, 15 min cooking.