How to Make Soft Puttu: A Delicious South Indian Delight
Soft and fluffy, puttu is a delicious South Indian dish that combines the goodness of rice and coconut. This steamed delicacy is often served for breakfast but can be enjoyed any time of the day. In this comprehensive guide, we will walk you through the step-by-step process of making soft puttu in your own kitchen.
What is Puttu?
Before we dive into the cooking process, let’s take a moment to understand what puttu is. Puttu is a cylindrical steamed rice cake that originates from the southern states of India, particularly Kerala and Tamil Nadu. It’s typically made with rice flour and grated coconut, giving it a unique texture and flavor. Puttu can be paired with a variety of side dishes, including kadala curry (chickpea curry), banana, and even non-vegetarian options like egg curry or fish curry.
Ingredients You’ll Need
Here’s a list of the ingredients required to make soft and delicious puttu:
For the Puttu:
- Puttu Rice Flour: You can find puttu rice flour at most Indian grocery stores. It is a specific type of rice flour that is slightly coarse.
- Grated Coconut: Freshly grated coconut works best for authentic flavor.
- Salt: To enhance the taste of the puttu.
- Water: For mixing and steaming.
Equipment You’ll Need
Before we start cooking, gather the following kitchen equipment:
For Cooking:
- Puttu Maker: This cylindrical cooking device is essential for making perfect puttu. It usually consists of two sections – one for rice flour and the other for grated coconut.
- Pressure Cooker or Steamer: To steam the puttu.
How to Make Soft Puttu: A Delicious South Indian Delight
Kerala-style puttu is a popular South Indian breakfast dish made from rice flour and grated coconut. It's typically steamed in a cylindrical vessel called a "puttu kutti" or puttu maker.
Ingredients
- 1 cup rice flour use puttu podi or specially ground rice flour for best results
- 1/2 cup grated coconut
- 1/2 cup warm water, adjust as needed. You may need more water based on the type of rice flour.
- 1/2 teaspoon salt adjust to taste
- 1 tsp Optional: sugar
Instructions
Step 1: Prepare the Puttu Mix
- Start by taking 1 cup of rice flour (Puttu Podi) in a mixing bowl.
- Add 1/2 tsp of salt to the rice flour. The salt enhances the taste of the puttu.
- Add 1 tsp of sugar for a subtle sweetness that balances the flavors.
- Gradually, add water little by little while continuously mixing the rice flour. Use your fingers to combine the ingredients. You want to moisten it enough so that when you press it between your fingers, it holds its shape but crumbles when you break it.
- Keep it aside for 20 minutes covered.
- Tip: The key is to sprinkle the water and mix simultaneously until you achieve a crumbly texture. Be cautious with the amount of water you add; you may not need the entire 3/4 cup, or you may need a little more. It should have a crumbly texture, not too dry or too wet.
Step 2: Layer with Coconut
- In the cylindrical puttu maker, start by adding a layer of grated coconut (about 2 tbsp).
- Follow it up with a portion of the prepared rice flour mixture (about 1/2 of the puttu maker).
- Continue layering, alternating between grated coconut and rice flour mixture until the puttu maker is filled. Finish with a layer of coconut on top.
Step 3: Steam the Puttu
- Add 3 cups water to a pressure cooker. Make sure the steam starts to come before placing the puttu maker.
- Place the filled puttu maker on top of a steamer or a pressure cooker without the weight.
- Steam for approximately 10-12 minutes on medium heat. You'll see steam escaping from the top holes of the puttu maker when it's ready. Once the steam starts to come wait for 5 more minutes.
- Tip: Keep an eye on it, as overcooking can result in a dry texture.
Step 4: Serve Hot
- Carefully remove the puttu maker from the steamer and let it cool for a minute.
- Push the soft puttu gently out of the cylindrical mold onto a serving plate.
Traditional puttu is made by manually mixing the rice flour with water to achieve the desired consistency, but some people prefer to use a blender or food processor. Pulse the blender in short bursts until the rice flour has a texture similar to coarse sand.
How To Make Gothambu puttu
“Gothambu puttu” or “wheat puttu” is a delicious South Indian breakfast dish made from wheat flour and grated coconut. It’s similar to Kerala-style rice puttu but uses wheat flour instead. The main tip is that you may need to add dry flour while whipping the mixture. Here’s how you can make gothambu puttu:
Ingredients
- 1 cup wheat flour
- 1/2 cup grated coconut
- 1/2 teaspoon salt (adjust to taste)
- Water (about 1/2 cup or as needed)
- Puttu maker or puttu kutti
Direction
- Prepare the Wheat Flour Mixture:
- Take the wheat flour in a mixing bowl.
- Add salt to the wheat flour and mix it well.
- Add Water Gradually:
- Gradually add water to the wheat flour mixture, little by little, while continuously mixing with your fingers.
- Keep adding water and mixing until the wheat flour mixture reaches a crumbly consistency. You want it to hold its shape when you press it between your fingers but crumble when you break it. Be cautious with the amount of water you add.
- Transfer this crumbly mixture into a dry blender or food processor and give it a short pulse of whipping. Do not use the grind button on the blender, just pulse the blender in short bursts. If you grind it it will become one big ball of wheat dough instead of crumbly powdered mixture.
- Check the consistency of the flour, if it still has a few big lumps then you can add a little bit of dry wheat flour. The measurement of the dry flour depends on the wetness of the mixture and the type of wheat flour. Then just pulse it again on the blender. Repeat this until you get a powdered crumbly mixture with no lumps for the soft wheat puttu. Make sure the mixture is slightly wet when you touch it.
- Return the mixture to the original bowl and combine it with 1 teaspoon of grated coconut.
- Keep it aside for 10 minutes covered.
- Layer with Coconut:
- Start by layering the puttu kutti (cylindrical vessel) with grated coconut. Place about 2-3 tablespoons of grated coconut at the bottom.
- Follow it up with a portion of the prepared wheat flour mixture (about 1/2 of the puttu maker)
- Alternate Layers:
- Now, alternate layers of wheat flour mixture and grated coconut.
- Add a layer of wheat flour mixture followed by a layer of grated coconut (about 1-2 tablespoons).
- Repeat this process until the puttu kutti is almost full, making sure to finish with a layer of coconut on top.
- Steam the Puttu:
- Place the filled puttu kutti onto the steamer or a large vessel with boiling water underneath.
- Steam for about 8-10 minutes until the puttu is cooked, and you see steam escaping from the top.
- Remove the puttu kutti from the steamer carefully.
- Serve Hot:
- Using a long stick or spoon, gently push the cooked gothambu puttu out from the bottom of the puttu kutti onto a plate.
- Serve it hot with your favorite accompaniments, such as kadala curry, ripe banana, or papadam.
How To Make Rolled Oats Puttu
Ingredients
- 2 cups Rolled Oats
- 1/2 cup grated coconut
- 1/2 teaspoon salt (adjust to taste)
- Warm Water (about 1/2 cup or as needed)
- 1 tsp sugar
- Puttu maker or puttu kutti
Direction
- Prepare the Wheat Flour Mixture:
- Ground the Rolled Oats in to fine powder
- Take the Fine Oats flour in a mixing bowl.
- Add salt to the Oats flour and mix it well.
- Add Water Gradually:
- Gradually add water to the Oats flour mixture, little by little, while continuously mixing with your fingers.
- Keep adding water and mixing until the Oats flour mixture reaches a crumbly consistency. You want it to hold its shape when you press it between your fingers but crumble when you break it. Be cautious with the amount of water you add.
- Set aside for 10 minutes covered
- Transfer this crumbly mixture into a dry blender or food processor and give it a short pulse of whipping. Do not use the grind button on the blender, just pulse the blender in short bursts. If you grind it it will become one big ball of Oat dough instead of crumbly powdered mixture.
- Check the consistency of the oats flour mixture, If it still has a few big lumps then you can add a little bit of dry Oats (1/2 tbsp). The measurement of the dry oats depends on the wetness of the mixture. Then just pulse it again on the blender. Repeat this until you get a powdered crumbly mixture with no lumps for the soft Oats puttu. Make sure the mixture is slightly wet when you touch it.
- Return the mixture to the original bowl and combine it with 1 teaspoon of grated coconut.
- Layer with Coconut:
- Start by layering the puttu kutti (cylindrical vessel) with grated coconut. Place about 2-3 tablespoons of grated coconut at the bottom.
- Follow it up with a portion of the prepared Oats flour mixture (about 1/2 of the puttu maker)
- Alternate Layers:
- Now, alternate layers of wheat flour mixture and grated coconut.
- Add a layer of wheat flour mixture followed by a layer of grated coconut (about 1-2 tablespoons).
- Repeat this process until the puttu kutti is almost full, making sure to finish with a layer of coconut on top.
- Steam the Puttu:
- Place the filled puttu kutti onto the steamer or a large vessel with boiling water underneath.
- Steam for about 8-10 minutes until the puttu is cooked, and you see steam escaping from the top.
- Remove the puttu kutti from the steamer carefully.
- Serve Hot:
- Using a long stick or spoon, gently push the cooked Oats puttu out from the bottom of the puttu kutti onto a plate.
- Serve it hot with your favorite accompaniments, such as kadala curry, ripe banana, or papadam.
You need about 100 gram flour for one serving of puttu.
Tips for Perfect Kerala Style Puttu
Achieving the ideal texture and taste for your Kerala style puttu requires attention to detail:
- Use High-Quality Rice Flour: Opt for puttu podi (puttu rice flour) for the best results. It has the right texture for making soft puttu.
- Maintain the Right Consistency: The rice flour-water mixture should be crumbly yet able to hold its shape when pressed. Adjust the water quantity as needed.
- Steam with Care: Ensure you steam the puttu for the recommended time to avoid overcooking, which can make it dry.
- Keep It Moist: Cover the puttu with a cloth after removing it from the steamer to prevent it from drying out.
