Puttu
Steamed rice flour cylinders layered with coconut. Kanyakumari breakfast served with banana and kadala curry.
Ingredients
Main
- salt (optional) (whole)
- banana — 100 g (chopped)
- Coconut — 100 g (chopped)
- Puttu Podi (Roasted Coarse Rice Flour) — 100 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Mix the puttu podi (rice flour) with a pinch of salt; sprinkle water little by little and rub it in with your fingers until the flour turns crumbly like breadcrumbs - moist but never wet or pasty.
- Grease the puttu maker (kuzhal) lightly with a little coconut oil, then fill it with alternating layers of grated coconut and the moistened rice flour, starting and ending with a layer of coconut.
- Fit the cylinder over a pot of boiling water and steam for 5-8 minutes, until steam escapes freely from the top vent.
- Gently push the steamed puttu log out onto a plate using the puttu maker's plunger.
- Serve hot with ripe banana on the side, or alongside kadala curry.
Common questions
- How many calories in one plate of Puttu?
- 352 kcal per plate.
- How much cooking time?
- 30 min — 15 min prep, 15 min cooking.