Puttu, a traditional South Indian breakfast dish, is a delightful combination of steamed rice flour and coconut. Its unique texture and subtle sweetness make it a favorite among many. This guide will walk you through making perfect puttu, whether you're a seasoned cook or a complete beginner. Let's get started!
Ingredients You'll Need:
- Puttu Podi (Rice Flour): 1 cup (Ensure it's specifically made for puttu; regular rice flour may not work as well). You can find this in Indian grocery stores or online.
- Shredded Coconut: 1/4 cup (Freshly grated is best, but desiccated coconut can be used in a pinch).
- Water: Approximately 1/2 cup (The amount may vary slightly depending on the rice flour).
- Salt: A pinch (Optional, to enhance the flavor)
- Puttu Maker: This is the essential tool for making authentic puttu. If you don't have one, you can improvise with a steamer and a sturdy tube, but a dedicated puttu maker makes the process much easier.
Step-by-Step Instructions:
1. Preparing the Puttu Mixture:
- In a large bowl, gently combine the puttu podi (rice flour) and salt (if using).
- Gradually add water, mixing continuously with your hands. The consistency should be slightly moist but not sticky or too wet. Avoid overmixing, as this can make the puttu tough. The dough should be slightly crumbly. It's better to start with less water and add more if needed.
2. Layering the Puttu Maker:
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If using a traditional puttu maker: Place a small amount of the shredded coconut at the bottom of the cylindrical tube. This forms the base layer. Next, add a layer of the prepared rice flour mixture, followed by another layer of coconut, and continue this layering process until the tube is almost full. Finish with a final layer of coconut.
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If improvising with a steamer: Place the prepared rice flour mixture into a sturdy tube (like a metal or bamboo cylinder) and ensure the mixture is tightly packed. Then, place the tube into a steamer.
3. Steaming the Puttu:
- Fill the base of your puttu maker (or steamer) with water. Bring the water to a rolling boil.
- Once boiling, carefully place the filled puttu maker tube onto the steamer.
- Steam for about 10-15 minutes, or until the puttu is cooked through and firm. You'll know it's ready when the puttu comes out easily from the tube and has a fluffy texture.
4. Serving Your Puttu:
- Carefully remove the puttu from the steamer. Gently push the puttu out of the tube. It should slide out easily if it's cooked properly.
- Serve the puttu warm. It's traditionally enjoyed with banana, coconut milk, or your favorite curry.
Tips for Perfect Puttu:
- Use fresh coconut: Freshly grated coconut gives the best flavor and texture.
- Don't overmix: Overmixing the flour and water will result in a tough puttu.
- Adjust water as needed: The amount of water required might vary depending on the type of rice flour used.
- Experiment with flavors: Add a pinch of cardamom or nutmeg to the mixture for an extra aromatic touch.
FAQs about Making Puttu:
Q: Can I use regular rice flour instead of puttu podi? A: While you can try, the results may not be the same. Puttu podi is specifically processed for steaming and will give you a better texture and consistency.
Q: What if my puttu is too dry or too wet? A: If your puttu is too dry, add a little more water next time. If it's too wet, reduce the amount of water slightly.
Q: Can I make puttu ahead of time? A: It’s best to enjoy puttu fresh, as its texture and flavor are best when warm.
Making puttu might seem a bit challenging at first, but with a little practice, you'll be making delicious, fluffy puttu every time! Enjoy!
