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Puttu Flour

Puttu an recipe from Kerala, is a evening snack and a meal for many keralites. Puttu made from jaggery or sugar is a very tasty and a healthy snack. Made from a premium quality rice is a delicacy.

To Make Puttu

Ingredients:
Visalakshi puttu Flour 2 cups
Grated Coconut 1 cup
Ghee 1/2 tbsp, melted
Water as required (approx 2/3 cup)
Salt As Needed



Preparation Method
  • In a large bowl, place the puttu powder. Add salt to taste to 2/3 cup of water and slowly add about 2 tbsp at a time to the puttu powder and mix it. Do not add all the water at once. It should be a bread crumb consistency and not form a dough. Add melted ghee and mix. Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of puttu powder
  • The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix
  • Add 2 cups water to the bottom vessel of the puttu maker and allow to simmer till hot. Wet the puttu mould and lightly grease it. Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsp of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsp of the puttu powder from a height followed by another layer of 2 tbsp of grated coconut. Again layer with 6 tbsp of puttu powder and finish off with 2 tbsp of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel
  • Steam on high medium flame for 5-6 mts and 4 mts on low flame. Turn off heat and wait for 2 to 3 minutes before removing the puttu from the mould with the help of a wooden ladle or skewer. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam

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