Puttu is a traditional Kerala recipe made of rice powder. It is well known in the name of Steamed Rice cake in North India. Puttu is a very healthy and heavy breakfast which is served with a combination of Kadala/ Chick peas curry, banana and Kerala Pappad. In olden days, our ancestors used to make this dish using wooden/ bamboo long shell known as Mola (malayalam version) and then coconut shell known as Chiratta (malayalam version). Puttu are made in varieties..such as Rice puttu, Godhambau puttu ( Wheat flour puttu), Rava puttu (rave puttu), Ragi Puttu…etc etc.One of the easiest, healthy breakfast among the keralites. Today i have come up with Chiratta puttu in which Puttu flour with a comnination of Jeera and coconut scraps are mixed and filled in chiratta (coconut shell) and steamed in cooker. As the coconut shell gets heated fast, very less gas and time is required to prepare this dish.lets get into the recipe method:
Ingredients
- Fried Rice powder/ Puttu Powder – 3cups
- Cumin seeds / Jeera – 1tsp (optional)
- Grated Fresh Coconut – 1/2 cup
- Salt as per taste.
Method:
- Mix puttu podi with salt.
- Sprinkle water as needed and rub with your fingers till the flour resembles bread crumbs. (remember a perfect combination of rice flour and water will give best results)
- Now add little grated coconut to the flour and nicely rub flour so that the coconut is nicely mixed with flour.
- Clean a half coconut shell which has eye portion. now make a hole in its eye portion.
- Pour 3cups water into a medium size pressure cooker and do not put weight.
- Fill little grated coconut scraps in the coconut shell and then fill the rest with rice flour.On top of the rice flour add a little coconut scrap. cover the filled coconut shell with a lid.
- When steam starts coming from the pressure cooker, put the poked eye of chiratta (coconut shell) on top of the cooker stub.It will take around 2to3 mins for cooking once the steam comes from coconut shell.
- once the puttu is properly cooker, slow flame and carefully remove coconut shell from the cooker and invert it into a plate.
Hot, tasty and traditional Chiratta puttu is ready to serve with Cherupayar / Green gram curry, Kadala Curry/ chickpeas curry.
- Fried Rice powder/ Puttu Powder – 3cups
- Cumin seeds / Jeera – 1tsp (optional)
- Grated Fresh Coconut – 1/2 cup
- Salt as per taste.
- Mix puttu podi with salt.
- Sprinkle water as needed and rub with your fingers till the flour resembles bread crumbs. (remember a perfect combination of rice flour and water will give best results)
- Now add little grated coconut to the flour and nicely rub flour so that the coconut is nicely mixed with flour.
- Clean a half coconut shell which has eye portion. now make a hole in its eye portion.
- Pour 3cups water into a medium size pressure cooker and do not put weight.
- Fill little grated coconut scraps in the coconut shell and then fill the rest with rice flour.On top of the rice flour add a little coconut scrap. cover the filled coconut shell with a lid.
- When steam starts coming from the pressure cooker, put the poked eye of chiratta (coconut shell) on top of the cooker stub.It will take around 2to3 mins for cooking once the steam comes from coconut shell.
- once the puttu is properly cooker, slow flame and carefully remove coconut shell from the cooker and invert it into a plate.
- Hot, tasty and traditional Chiratta puttu is ready to serve with Cherupayar / Green gram curry, Kadala Curry/ chickpeas curry.
Note: You can also make puttu with idly pan instead of puttu maker. In idly mould, start with a layer of grated coconut, the add puttu mixture. Steam it for 5-10 minutes. Kerala puttu is ready.
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