PUTTU

    Once you have the Puttu flour, making Puttu becomes an easily executable task and it can be prepared within minutes. Fresh homemade Puttu flour yields soft Puttus.  The quality of the rice plays a major role in perfectly textured Puttus. We can use Raw Rice/Parboiled Rice/ Kerala Rose Matta Rice for making Puttu flour.  Preparing Rice flours for Puttu/Idiyappam/Appam is a common task in a Kerala kitchen.  Though preparation of each flour is slightly different, the basic ingredient i.e the Rice remains the same.  Usually, a large batch of Rice flour is prepared and stored for later usage. Well prepared and stored home made flour stays good for up to 1 month. Puttu flour can be stored for a week and Idiyappam flour can be stored for 1 month.


Cuisine : South Indian, South East Asian
Course : Main Course
Author : SM

For more recipes from GODS OWN COUNTRY - KERALA  click here... 

FOR THE PUTTU FLOUR:

Soaking Time - 2 Hours
Drying Time - 45 Minutes
Grinding Time - 10-15 Minutes
Sieving & Preparation Time - 5–10 Minutes

INGREDIENTS :

Raw Rice/Parboiled Rice/Kerala Rose Matta Rice - 2 Cups
Water - To Soak.

METHOD:

For Puttu Flour:

• Clean for any impurities or stones and wash the rice for about 3–4 times or until water runs clear.
• Soak the rice in water for about 30–45 minutes, if using Kerala Rose Matta Rice soak for at least 1 hour.
• Once soaked, drain the water and leave the rice in a colander for 5 Minutes.
• Dry the Rice in a clean kitchen towel for about 15–20 minutes.
• Transfer the rice to a mixer grinder, and grind it for a few minutes until it is ground into a fine flour.
• Once the flour is ready, sieve it until no more flour flow out of the sieve.
• Spread this out on a big platter.
• Collect the residues left out in the sieve separately and grind it again into a fine powder.
• Follow the suit until the whole batch of rice is powdered into a finely textured flour.
• Heat a pan on a medium flame.
• Add the rice flour and fry the flour in a very low flame until the whole batch is slightly hot, for about 3–5 minutes.
• If preparing for Idiyappam flour, the flour should be finely ground, use a very fine sieve for this kind of flour.
• Also, Idiyappam flour should be roasted for about 8–10 minutes on a very low flame until the flour is hot and fragrant.
• Care should be taken not to burn the flour and avoid lumps in the flour.
• If, there are lumps, break them up with the spatula while roasting the flour.
• Spread this out on a big platter and allow it to cool.
• Store this in an airtight container for a longer shelf life.
• Can store this flour in the freezer for up to three months.

NOTES :

• Soaking time varies with the variety of rice used.
• Idiyappam flour should be ground into a very fine powder, use a fine sieve for the purpose.
• Kerala Rose Matta Rice suits well for Puttu Flour only.

HOW TO MAKE PUTTU :

 

PUTTU

 

Difficulty - Medium
Serves - 2-3
Yields - 6-8 Small Sized Puttus

 
Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

INGREDIENTS:

Puttu Flour - 2 Cups
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/2–3/4 Cup

METHOD:

• Take Puttu Flour in a large bowl, add salt to taste and mix well.
• Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
• Once mixed, the flour should look like bread crumbs.
• Care should be taken, that there are no lumps in the flour mix.
• Boil enough water (for about 2–3 cups) in the Puttu Pot/Pressure Cooker.
• Fix the small disc with the hole inside the Puttu Kutti in such a way that it fits well at the bottom of the Puttu Kutti.
• Place the empty Puttu Kutti over the Puttu Pot/Pressure Cooker and allow it to boil.
• Once the Puttu Kutti is hot, remove it from the fire.
• Add grated Coconut at the bottom layer of the Puttu Kutti, carefully add Puttu Flour (around 1/2 cup of flour) over the grated coconut layer.
• Again, add grated Coconut over the Flour.
• Follow the suit until the whole Puttu Kutti is layered alternatively with Flour and Coconut.
• Cover the lid of the Puttu Kutti and place it over the Puttu Pot/Pressure Cooker.
• Steam cook the Puttu for about 8–10 minutes until the steam releases from the vent at the top of the Puttu Kutti lid.
• Switch off the flame and leave the Puttu Kutti aside for a few minutes.
• Once slightly cooled down, open the lid and remove the Puttus from the Puttu Kutti with a long stick.
• Push it from one side of the Puttu Kutti.
• Serve hot Puttu with Kadala/Chick Pea Curry or Green Bean Curry or Raw/Steamed Bananas or Pappadams.

 

NOTES :

• Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
• Do not add more water to the flour or knead it into a dough.
• Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
• Steam cook the Puttu until the steam releases from the vent at the top of the Puttu Kutti lid.
• Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
• Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
• If you do not have a Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes.