PUTTU:
It is a breakfast dish that is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka. It consists of firm cylinders of steamed ground rice with layers of coconut. It is served with other side dishes such as chickpea curry or banana.
Puttu principally consists of coarsely ground rice, grated coconut and water. It is often spiced with cumin, but may have other spices.
PREPARATION
Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut.
Puttu is usually cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu - where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. In older times people in Kerala used bamboo pieces instead of the metal upper section of the vessel.
An alternative steaming vessel is the chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
Some people use a pan similar to an idli pan, but with small holes on the bottom to allow steam to pass. It is also known for pressure cookers to be used for steaming.
It is a breakfast dish that is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka. It consists of firm cylinders of steamed ground rice with layers of coconut. It is served with other side dishes such as chickpea curry or banana.
Puttu principally consists of coarsely ground rice, grated coconut and water. It is often spiced with cumin, but may have other spices.
PREPARATION
Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut.
Puttu is usually cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu - where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. In older times people in Kerala used bamboo pieces instead of the metal upper section of the vessel.
An alternative steaming vessel is the chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
Chirratu Puttu steaming vessel - top view with lid removed
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