Puttu is a traditional Kerala breakfast dish of steamed cylinders of ground rice layered with coconut. We usually eat it with kadala curry or bananas. Puttu means portioned in Tamil.
It is made by steaming in the puttu vessel.
- 1 cup puttu podi (I used Nirapara Puttu Podi)
- 1/2 cup grated coconut
- 3/4 cup water
- 1 tsp salt
Dissolve the salt in the water and add to the puttu podi. Mix till the podi is sufficiently wet. My general check is that if rolled in hand it should hold its shape but should be easy to disintegrate too. Keep aside for 10 minutes.
Heat water in the bottom half of the puttu vessel. Start layering the top half but first putting in one tbsp of coconut, then 3 -4 tbsp of puttu podi and repeat till the top of the vessel is filled. Leave some gap at the top.
Place the top half onto the bottom half of the puttu vessel and steam for 5 minutes.
Take off heat and then push the puttu out slowly into a plate using a long ladle from the bottom of the cylinder.
Serve hot with banana or kadala curry.