Puttu, a delightful steamed rice cake, is a staple breakfast in South India, particularly in Kerala. Its unique cylindrical shape and subtly sweet flavor make it a beloved dish enjoyed by many. This comprehensive guide will walk you through the process of making perfect puttu, from preparing the ingredients to achieving that fluffy, irresistible texture.
What is Puttu?
Puttu is a traditional South Indian breakfast made primarily from rice flour and coconut. The rice flour is layered with grated coconut inside a cylindrical puttu maker (a specialized steaming vessel), and then steamed until cooked. The result is a light, fluffy cake with a delicate coconut aroma. It's often served with puttu kadala (a chickpea curry) or stew, creating a balanced and flavorful meal.
Ingredients You'll Need:
- 1 cup raw rice (short-grain rice works best)
- 1/2 cup grated fresh coconut (desiccated coconut can be used but fresh offers superior flavor and texture)
- Salt (to taste)
- Water (for steaming and soaking rice)
- Puttu maker (this specialized steamer is essential for achieving the traditional cylindrical shape)
Step-by-Step Instructions:
1. Preparing the Rice:
- Rinse the rice: Thoroughly rinse the raw rice under cold water until the water runs clear. This removes excess starch and improves the texture of the puttu.
- Soak the rice: Soak the rinsed rice in water for at least 4-6 hours, or preferably overnight. This step is crucial for achieving soft and fluffy puttu.
- Grind the rice: Drain the soaked rice and grind it into a fine powder using a grinder. Avoid adding too much water during grinding; the flour should be slightly coarse, not pasty.
2. Assembling the Puttu Maker:
- The Puttu Maker: The puttu maker typically consists of a cylindrical container with a perforated inner cylinder.
- Layer the ingredients: Start by placing a small amount of the rice flour in the bottom of the perforated inner cylinder. Then add a layer of grated coconut, followed by more rice flour, and so on, until the cylinder is almost full. Finish with a final layer of rice flour. Sprinkle a pinch of salt throughout the layers.
3. Steaming the Puttu:
- Fill the outer cylinder: Fill the outer cylinder of the puttu maker with water, ensuring the water level reaches about halfway up the inner cylinder.
- Steam the puttu: Place the inner cylinder (with the rice and coconut mixture) inside the outer cylinder and steam for about 10-15 minutes. The steaming time might vary depending on your puttu maker and stovetop heat.
- Check for doneness: After about 10 minutes, gently check the puttu. It should be cooked through and fluffy. If not, steam for a few more minutes.
4. Serving Your Puttu:
- Remove from the puttu maker: Once cooked, carefully remove the inner cylinder and gently push the puttu out onto a serving plate.
- Serve hot: Puttu is best served hot. Traditionally, it's accompanied by puttu kadala (a chickpea curry) or a delicious stew.
Tips for Perfect Puttu:
- Use fresh coconut: Freshly grated coconut significantly enhances the flavor and texture of the puttu.
- Don't over-grind the rice: The rice flour should be slightly coarse to ensure a good texture.
- Adjust steaming time: The steaming time might vary depending on the type of puttu maker and your stovetop.
- Experiment with flavors: Add a pinch of cardamom powder or jaggery to the rice flour for added flavor.
Enjoy your homemade Puttu!
This detailed guide should help you create delicious and authentic Puttu. Remember, practice makes perfect, so don't be discouraged if your first attempt isn't flawless. Happy cooking!
