Saturday, May 20, 2006

Puttu (Rice & Raagi)

Puttu is a very common breakfast in Kerala. It is also called as steam cake. There are many combinations for puttu like kadala curry, cherupayaru curry, stew, pappadam , ripe banana, egg curry, fish or meat curry and some even have it with jaggery. Whatever may be its accompaniment puttu just tastes great.

You can make putt with rice / wheat / Raagi flour, the process to make them remains the same. It is cylindrical in shape, is made with the help of a Puttu maker.If you don’t have a puttu maker you can use a idili mould to cook it. Its also made using coconut shells. But I prefer to cook it in puttu maker. Nowadays ready made puttu mix is available, wherein your time to grind and fry the rice powder is saved. You can check out Chef K.N. Vinod site to view the pictorial description to prepare puttu.

Rice Puttu

Ingredients

  • 2 cups of raw rice
  • 1 cup of grated coconut
  • salt to taste

Preparation

Soak the rice for 2- 3 hours and drain the water. Spread the rice in a paper and allow it to dry for 3-4 minutes see that it is a little wet and not fully dry. Grind the dried raw rice to a fine powder in a mixie.

Fry the rice flour in a pan, stir it continuously until you get the aroma of the rice, remove the flour, bring down to cool. Mix salt in water and sprinke water little by little to the rice flour and mix it throughly. The rice flour should be wet enough, keep stirring it with your fingers as it should remain in a powdered form and do not mould it in to a dough.

If you are using a puttu maker, then add 1 ½ cup of water in the puttu pot and bring it to boil. Now take the cylindrical vessel and add a handful of coconut, then 3- 4 handfuls of rice flour, repeat it until you fill the puttu vessel. Now fit the cylilndrical vessel on the pot. Steam cook it for 4-5 minutes.

Remove the cylinder, use a spatula to push out the puttu to a plate.

Tip : To prepare Wheat puttu the same procedure is followed, use wheat flour instead of rice.

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Raagi Puttu

I relish anything made with raagi especially raggi puttu. My mother prepares raagi puttu in idili mould and I too have followed the same, have never tried to do one in puttu maker.

You can have raagi puttu with chicken, egg or mutton curry. But I prefer to have it with sugar and ghee.

Ingredients

  • 2 cups of raagi flour
  • I cup of grated coconut
  • Salt to taste
  • 2 tsp ghee
  • 5 tsp sugar
  • 2 powdered cardamom

Preparation

Fry the raagi flour in a pan, stir it continuously until there is a slight change in colour, remove the flour, bring down to cool. Mix salt in water and sprinkle water little by little to the raagi flour and mix it throughly. The raagi flour should be wet enough, keep stirring it with your fingers and do not mould it in to a dough.

Add the cocounut to the raagi flour and mix it. Boil water in the idili cooker, spread the raagi flour on the idili mould such that it does not take the shape of the idili. Close the lid, steam cook it for 4-5 minutes.

Remove it from the idili mould and add sugar , powdered cardamom and ghee, mix it well and raagi puttu is ready to be served.

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