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Ingredients

• 2 cups Rice Flour (Puttu flour)
• 1 cup Grated Coconut
• 1/2 tsp Salt
• as needed Water

Instructions

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   Step 1: Begin by dry roasting the rice flour (puttu flour) in a heavy-bottomed pan over low heat for about 5-7 minutes. Stir constantly to prevent burning. This step is crucial for removing excess moisture and ensuring a light and fluffy puttu. The flour is ready when it feels slightly warm to the touch and releases a subtle nutty aroma.

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   Step 2: Remove the roasted rice flour from the pan and let it cool slightly in a wide bowl.

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   Step 3: In a separate bowl, combine ½ teaspoon of salt with ½ cup of warm water. Gradually add this salted water to the cooled rice flour, mixing with your fingertips. The key is to sprinkle the water little by little, ensuring even distribution.

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   Step 4: Continue mixing until the rice flour reaches a crumbly texture, resembling coarse breadcrumbs. To test the consistency, take a small handful of the mixture and press it together. It should hold its shape momentarily but easily crumble when gently prodded.

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   Step 5: If the mixture feels too dry, sprinkle a little more warm water, a teaspoon at a time, until the desired crumbly consistency is achieved. Be careful not to add too much water, as this will result in a sticky puttu.

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   Step 6: Prepare the puttu maker (puttu kutti). If using a traditional bamboo or metal puttu maker, ensure it is clean and dry. Lightly grease the inside with ghee or coconut oil to prevent sticking.

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   Step 7: Begin layering the puttu maker. Start with a layer of grated coconut at the bottom, followed by a layer of the rice flour mixture. Gently press the flour mixture down, but avoid packing it too tightly, as this will hinder the steaming process.

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   Step 8: Continue alternating layers of coconut and rice flour until the puttu maker is filled, ending with a layer of coconut on top.

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   Step 9: Place the puttu maker onto the steamer base, ensuring a tight seal. The steamer should already be filled with boiling water.

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    Step 10: Steam the puttu over medium heat for 5-7 minutes, or until steam begins to escape from the top of the puttu maker. The cooking time may vary depending on the type of puttu maker and the intensity of the heat.

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    Step 11: Once cooked, carefully remove the puttu maker from the steamer. Allow it to cool for a minute or two before attempting to remove the puttu.

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    Step 12: Using a long, thin utensil (like a chopstick or the handle of a wooden spoon), gently push the puttu out of the maker onto a serving plate.

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    Step 13: Serve the hot puttu immediately with ripe bananas (preferably small varieties like Elakki or Rasthali), kadala curry (chickpea curry), or a sprinkle of sugar. You can also serve it with grated jaggery and ghee for a richer flavor.

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    Step 14: Enjoy the authentic flavors of Tamil Nadu with this delicious and wholesome Puttu!

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    --- Chef Tips ---

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    Pro tip: For a richer flavor, soak the grated coconut in a little warm milk for about 15 minutes before using it in the puttu. This will enhance its sweetness and moisture.

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    Pro tip: Add a pinch of cardamom powder to the rice flour mixture for a fragrant and aromatic puttu. This is a common practice in some Tamil households.

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    Pro tip: If you don't have a puttu maker, you can use a perforated steel tumbler or a small steel container with holes at the bottom. Cover the top with a cloth and steam it over a pot of boiling water.

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    Pro tip: To ensure even cooking, avoid overcrowding the puttu maker. Fill it loosely with alternating layers of rice flour and coconut.

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    Pro tip: Store leftover puttu in an airtight container in the refrigerator. Reheat by steaming it for a few minutes before serving.

History

Puttu's origins are deeply rooted in the culinary traditions of Southern India, particularly in the Kongu Nadu and Chettinad regions of Tamil Nadu. It's a dish that has been passed down through generations, often prepared during festive occasions and family gatherings, symbolizing the region's agricultural abundance and resourcefulness.

Why It’s Loved

Tamil people adore Puttu for its simplicity, wholesome ingredients, and unique texture. Its light and fluffy consistency, combined with the aromatic coconut, makes it a comforting and easily digestible breakfast option. The versatility of Puttu, pairing well with both sweet and savory accompaniments, further adds to its appeal.