Puttu
Steamed rice flour cakes with a light, fluffy texture, served with a side of wheat stalks for a rustic touch. A simple South Indian breakfast or snack.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 2 cups rice flour
- 1 cup water
- ½ teaspoon salt
- ½ cup grated coconut
- 4 stalks wheat stalks
Instructions
- 1
In a large bowl, mix 2 cups rice flour with 1/2 tsp salt. Gradually add 1 cup water, rubbing with your fingers until the flour resembles coarse crumbs that hold together when squeezed but crumble when pressed.
- 2
Set up a steamer with water boiling. If using a puttu maker, fill it with the flour mixture in layers, sprinkling a little grated coconut between layers. If not, use a steamer basket lined with a cloth.
- 3
Place the filled puttu maker or basket over the boiling water. Steam over medium-high heat for 10-12 minutes, until the steam rises steadily and the puttu feels firm and cooked through when touched.
- 4
Carefully remove the puttu from the steamer. Gently break it apart with a fork to fluff it up. Serve hot, garnished with the wheat stalks on the side for a rustic presentation.
Tools you’ll need
- Steamer or puttu maker
- Large mixing bowl
- Fork
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