Aye, Kya Baat Hai! Let’s Make Steaming Hot Puttu, Boss!

Namaste Dosto! Kem cho? Kai po che? Vanakkam! Chef Curry Do’pyaza here, back with another lip-smacking recipe straight from the heart of Kerala! Today, we’re diving into the world of Puttu – that cylindrical, steamed rice cake that’s as comforting as a warm hug on a rainy day.

Puttu is more than just food; it’s an emotion, especially for my Malayali friends. It’s a staple breakfast item, often enjoyed during Onam Sadya, Vishu, or simply on a lazy Sunday morning. Imagine waking up to the fragrant aroma of freshly steamed Puttu – pure bliss, I tell you!

A Little Puttu History, My Friends

The history of Puttu is a bit hazy, shrouded in the mists of time. But one thing’s for sure: it’s been a beloved part of Kerala’s culinary landscape for centuries. Some say it originated as a simple, resourceful way to use leftover rice flour. Whatever its origins, Puttu has stood the test of time and remains a cherished dish.

Time to Get Cooking!

Preparation Time: 15 minutes (plus soaking time)
Cooking Time: 20 minutes

What You Need (Ingredients, Boss!)

Puttu Podi (Rice Flour): 2 cups (Use a coarse variety for best results)
Nariyal Ka Bura (Grated Coconut): 1 cup (Freshly grated is always best!)
Namak (Salt): To taste
Pani (Water): Approximately 1 cup (or as needed)

Let’s Make Some Magic: Step-by-Step Instructions

Soaking the Rice Flour: In a large bowl, take your Puttu Podi. Sprinkle a little water at a time and mix it with your fingertips. The flour should be moist but not soggy. It should hold its shape when you press it in your palm but crumble easily. Let it rest for at least 30 minutes. This soaking is crucial for a soft and fluffy Puttu.
Seasoning: Add salt to the moistened rice flour and mix well.
Layering in the Puttu Kutti (Puttu Maker): This is where the fun begins! Take your Puttu Kutti (the cylindrical steamer). First, add a layer of grated coconut at the bottom.
Layering: Now, gently spoon in the rice flour mixture, filling about half the Puttu Kutti. Add another layer of grated coconut.
Final Layer: Top it off with the remaining rice flour mixture, ensuring it’s not packed too tightly. Finish with a final layer of coconut.
Steaming: Fill the bottom part of the Puttu Kutti with water and bring it to a boil. Place the cylindrical part (with the rice flour and coconut) on top.
Watch the Steam: Steam until you see steam escaping from the top holes of the Puttu Kutti. This usually takes about 5-7 minutes.
Serving: Carefully remove the Puttu Kutti from the heat. Use a wooden skewer or a long spoon to gently push the Puttu out onto a plate.

Chef Curry’s Top Tips for Puttu Perfection

The Right Flour: Using coarse rice flour is key to a light and fluffy Puttu. Fine rice flour will result in a dense, sticky mess.
Moisture is King: Don’t over-soak the rice flour. It should be just moist enough to hold its shape.
Fresh Coconut: Freshly grated coconut adds a wonderful flavor and texture.
Don’t Pack It: Avoid packing the rice flour too tightly in the Puttu Kutti. This will prevent the steam from circulating properly and result in a hard Puttu.

Puttu Your Way: Cooking Variations

Gas Stove: The classic method! Simply use a Puttu Kutti designed for a gas stove.
Induction Stove: Works just as well as a gas stove, as long as your Puttu Kutti is induction-compatible.
Pressure Cooker: You can steam Puttu in a pressure cooker without the whistle. Just place the Puttu Kutti inside and steam for the same amount of time.
Microwave: While not traditional, you can microwave Puttu. Use a microwave-safe container and steam for short intervals, checking for doneness. The texture might be slightly different.
Air Fryer: I haven’t tried this myself, but theoretically, you could steam Puttu in an air fryer if you can find a suitable container. You’ll need to add some water to the bottom of the air fryer.
Slow Cooker/Crockpot: Not recommended for Puttu. The steaming process is too quick for a slow cooker.

Nutritional Information (Approximate, per serving)

Calories: 250-300
Carbohydrates: 50-60g
Protein: 5-7g
Fat: 5-8g

Serving Suggestions, Boss!

Puttu is traditionally served with:

Kadala Curry (Black Chickpea Curry): A classic combination!
Pazham (Banana): Especially small, sweet bananas.
Sugar: For those with a sweet tooth.
Ghee (Clarified Butter): A dollop of ghee adds richness and flavor.
Egg Roast: A spicy egg roast complements the mildness of the Puttu beautifully.

Now, It’s Your Turn!

So there you have it, my friends! A simple, delicious, and incredibly satisfying recipe for Puttu. I urge you to try this at home. Gather your ingredients, put on some good music, and get cooking! Share the love by making it for your family and friends.
Enjoy the process, and most importantly, enjoy the delicious Puttu!

Until next time, happy cooking!

Yours truly,

Chef Curry Do’pyaza.

Aye, Kya Baat Hai! Let’s Make Steaming Hot Puttu, Boss!