Puttu (Gothambu/wheat and Kappa/tapioca varieties) Serves 2

Kappa Puttu

Ingredients

1. Unakka kappa podi/dry tapioca flour ¾ cup (Remove the skin from kappa/tapioca and wash well. Cut into small pieces and sun dry for 2-3 days and powder fine using a blender. Store in air tight container. This will stay good for at least a month at room temperature)
2. Roasted rice flour ¼ cup
3. Salt as needed
4. Water ½ cup or so, to wet the flour

Preparation

• Mix the Unakka kappa podi/dry tapioca flour, roasted rice flour and salt together in a mixing bowl.
• Now sprinkle 1-2 TBSP water to the flour and mix simultaneously. Break the lumps if any using hands and set aside for 3-4 minutes.
• Now in a puttu maker (here I used a cylindrical shaped one), add a thin layer of grated coconut followed by the wet flour and again coconut and wet flour and some coconut to top off.
• Cover and steam this for about 3-4 minutes as you do for the regular rice puttu (using a pressure cooker or the traditional puttu mould).
• Serve warm with fish curry or banana and pappad.

Wheat puttu/Gothambu puttu

Ingredients

1. Whole wheat flour 2 cups
2. Grated coconut 2-3 TBSP
3. Salt as needed
4. Water ½ cup or so, to wet the flour

Preparation

• Slightly roast the wheat flour for 5-8 minutes. Allow to cool and add enough salt. Now sprinkle 1-2 TBSP water to the flour and mix simultaneously. Break the lumps if any using hands and set aside for 3-4 minutes.
• Now in a puttu maker (I used a coconut shell shaped one), add a thin layer of grated coconut followed by the wet flour and some coconut to top off.
• Cover and steam this for about 3-4 minutes as you do for the regular rice puttu (using a pressure cooker or the traditional puttu mould).
• Serve with chicken curry, kadala curry, fish curry etc

Cheers!!!
Suji