Aye Baburao! Puttu Banana, Ek Dum Jhakaas Breakfast!
Namaste and Aadab to all my lovely food-loving friends! Chef Curry Do’pyaza here, ready to tickle your taste buds with a South Indian classic: Puttu and Banana! For my Malayali brothers and sisters, a big “Ellaavarkkum namaskaaram!”
This isn’t just any breakfast; it’s a warm hug on a plate, a taste of home, and a delightful way to start your day.
When Do We Eat This, Yaar?
Puttu and Banana is a staple in Kerala and Tamil Nadu, especially during festivals like Onam and Vishu. It’s also a common breakfast item throughout the year. Imagine waking up on a cool monsoon morning, the aroma of steamed rice flour filling the air – pure bliss, I tell you! It’s a dish that connects generations, passed down with love and a pinch of secret family magic.
A Little History Lesson, My Doston!
Puttu has been around for ages, a testament to the ingenuity of South Indian cuisine. It’s a simple dish, born from humble ingredients, but bursting with flavour and tradition. The cylindrical shape comes from the “puttu kutti,” a special steamer, though modern kitchens have found many clever ways to recreate this delicious dish.
Let’s Get Cooking!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients, My Friends!
- Puttu Podi (Rice Flour): 2 cups (Use roasted rice flour for the best flavour)
- Nariyal Ka Burada (Grated Coconut): 1 cup (Fresh is best, but desiccated works too)
- Namak (Salt): A pinch, to taste
- Pani (Water): Approximately 1 cup (for moistening the rice flour)
- Kela (Banana): 2-3 ripe bananas (small “Elaichi” bananas are ideal, but any sweet banana will do)
- Cheeni (Sugar): To taste (optional, for those with a sweet tooth)
- Ghee (Clarified Butter): 1 tablespoon (optional, for extra richness)
Step-by-Step Instructions, Meri Jaan!
- Moistening the Rice Flour: In a large bowl, combine the puttu podi and salt. Gradually add water, mixing with your hands, until the flour is just moist. It should feel like damp sand and hold its shape when you press it together, but crumble easily. This is the most important step, so be patient!
- Layering the Puttu: Now, let’s assemble our puttu. Traditionally, we use a puttu kutti. But don’t worry if you don’t have one! I’ll give you alternatives later. Start by layering grated coconut at the bottom of the puttu kutti. Then, add a layer of the moistened rice flour. Repeat these layers, alternating between coconut and rice flour, until the puttu kutti is full. Top with a final layer of coconut.
- Steaming the Puttu: Fill the bottom pot of your puttu steamer with water and bring it to a boil. Place the puttu kutti on top and steam for about 15-20 minutes, or until steam starts escaping from the top.
- Serving Time!: Carefully remove the puttu from the steamer. It should slide out easily. Serve hot with sliced bananas, a sprinkle of sugar (if desired), and a dollop of ghee.
Chef Curry’s Secret Tips!
- Roast the Rice Flour: Roasting the rice flour lightly before using it gives the puttu a wonderful aroma and prevents it from becoming sticky.
- Don’t Over-Moisten: Be careful not to add too much water to the rice flour. Over-moistened flour will result in a dense, sticky puttu.
- Use Fresh Coconut: Freshly grated coconut makes a world of difference in terms of flavour and texture.
- Serve Hot: Puttu is best enjoyed hot, straight from the steamer.
Cooking it Your Way!
- Gas Stove: Follow the traditional method using a puttu kutti and steamer.
- Induction Stove: Works exactly like a gas stove.
- Pressure Cooker: You can use a pressure cooker without the whistle. Place a small trivet inside, add water, and then place the puttu kutti on the trivet. Steam for the same amount of time.
- Microwave: While not ideal, you can microwave puttu. Place the layered mixture in a microwave-safe bowl, cover with a damp paper towel, and microwave in short bursts, checking frequently, until cooked through. The texture might be slightly different.
- Air Fryer: Not recommended for this recipe.
- Slow Cooker/Crockpot: Not recommended for this recipe.
Nutrition Ka Gyan!
Puttu is a good source of carbohydrates and fiber. Coconut provides healthy fats, and bananas are packed with potassium. It’s a wholesome and nutritious breakfast option.
Serving Suggestions, Mere Yaar!
- Kadala Curry (Black Chickpea Curry): A classic combination!
- Egg Roast: Spicy and flavourful.
- Chicken Curry: For a non-vegetarian delight.
- Simply with Banana and Sugar: The traditional and most loved way!
- Ghee and Sugar: A simple yet delicious treat.
Now Go, My Friends, and Cook!
So there you have it! A simple yet incredibly satisfying recipe for Puttu and Banana. Try it at home, experiment with different accompaniments, and share the joy with your friends and family. Let me know how it turns out in the comments below! Happy cooking, and remember, food is love!