Home made Puttu podi and Kerala Puttu (Makes 4)

It is always a challenge to get good ready made puttu podi in certain parts of the US. We  used to rely on our annual trips to India to replenish its authentic supply. So during my last trip to Kerala, one of the things in my to do list was to learn how to make all those homemade breakfast podis (powders) from amma. As we don’t get the Kerala red rice (kuthari) in most of the Indian shops, I experimented with various rice combinations and came up with this recipe. I am lucky that I got hold of kerala red rice (kuthari) but if you cant find it, use any kind of parboiled rice that’s available in American stores. So here is the recipe:

To make the puttu podi/roasted rice flour

Ingredients

1. Pachari/white raw rice 1 cup (I used sona masoori)
2. Kuthari/ kerala red rice 1 cup (I used pavizham brand)
3. Water

• Wash and soak both rices together in a bowl for 4 hours. Then drain water using a colander and keep the rice on paper towels to dry for 3 hours (we want most of the water content from rice to be removed).
• Using a blender, take half of the rice and powder for 3 minutes.
• Keep a bowl ready with a sieve (I generally use the pan which I will use to roast the rice powder later). Transfer this to the sieve and collect the fine powder. Put the left over rice in the sieve to the blender along with remaining rice and powder again for 3-4 minutes. Transfer this to the sieve and collect the fine powder. Repeat this process for one more time and throw the leftover rice particles in the sieve. There shouldn’t be more than a few tablespoons.
• Switch on burner at medium high heat and roast the rice powder for 8-10 minutes. You will know you have roasted it perfect for making puttu when you start to get a puttu like aroma while roasting the flour. Switch off flame and set aside.

 

 

 

 

 

 

 

To make the puttu

Ingredients

1. Puttu podi/roasted rice flour 1 cup
2. Grated coconut ¼ cup
3. Salt as required
4. Water

• To the prepared puttu podi/roasted rice flour add enough salt. Now sprinkle water little at a time and wet the flour well by mixing with your fingers. For 1 cup of the prepared flour you will approximately need 3-4 TBSPs water (Fresh flour needs less water for wetness). It should hold its shape when pressed between your fist but easily crumble when you press it harder, that’s when you know it has the correct wetness needed.
• I have used a pressure cooker top coconut shell shaped puttu maker here.
• Add water to the pressure cooker and close with a lid. Do not put the weight. Put this at medium high heat and wait until steam start to come.
• Meanwhile, in the puttu maker, add a layer of grated coconut. Top it with the wet puttu flour and then top it again with grated coconut. Put the lid and set aside.
• Once you see steam coming from the pressure cooker, keep the puttu maker on it and steam for 4-5 minutes. You should see steam coming out of the puttu maker holes too.
• Transfer to a plate and serve with cherupayar curry, kadala curry, pappad, banana or any kind of non veg curries of your choice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes: If you cannot get hold of Kerala red rice , you can use anykind of parboiled rice and prepare the same way.

I have tried, sona masoori alone and the puttu turned out sticky, so after a few different trials with different rice combinations, I am happy with the above ratio.

Cheers!!!
Suji