Puttu / பிட்டு
I eat puttu for dinner 2-3 times a week. Switch up the curries/sides and you can’t go wrong! You can eat this for breakfast too – typically with fruits like mango, banana, and jackfruit or sugar.
Puttu
Equipment
- Puttu Kulal
Ingredients
- 1 ¾ cup Water (தண்ணீர்)
- 2 cups Roasted Rice Flour (வறுத்த அரிசி மா)
- 1 cup Steamed All Purpose Flour (அவித்த கோதுமை மா) Steam the all purpose flour and sift it, so there are no large chunks
- ¼ tsp Salt (உப்பு)
- 1 cup Grated Coconut (தேங்காய்ப்பூ)
Instructions
- Boil water and once it has boiled, add salt
- Mix the rice flour and all purpose flour in a bowl
- Add boiling water to flour, little by little and mix using a wooden spoon until you get the right consistency. You may not need all of the water.
- After it cools a bit, mix with your hand to ensure you have the right consistency. It should be slightly dry and not too wet.
- Break (குத்து) the dough into small small pieces with a cup. It shouldn’t be too powdery
- Fill the puttu kulal bottom with water (about 1/3 of the way) and place on stove to boil. Make sure you close the lid. You'll hear the steam (ஆவி) when the kulal is ready to use to cook the puttu.
- When the kulal is ready, add some grated coconut first, then some of the dough pieces, and keep following this pattern until you reach to top, which you'll want to end with some grated coconut. The sections of dough pieces should be bigger than the sections of grated coconut. The size of each section can be adjusted to your liking.
- Let the puttu cook until you see the steam (ஆவி). Let it cook for about 20 seconds after and then remove the cooked puttu and refill the kulal with your remaining puttu and grated coconut until it is finished.
- Enjoy with curry (கறி) and appalam (அப்பளம்)!
