History & recipe of Puttu (A breakfast of south India)

Puttu is a breakfast dish eaten in Kerala, Kanya Kumari district (one district of Tamil Nadu), the Kanara region of Karnataka and Sri Lanka. Puttu or pittu is a word of Tamil origin which means "portioned". It is made of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian state of Kerala as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar or chickpea curry or banana. In Bhatkal Puttu is served with side dishes such as ghee and sugar or Paya or mutton curry.

Recipe of Puttu

Ingredients:

· Wheat flour or Rice flour -500grms
· Grated coconut -1/2cup
· Salt- as you need
· Hot water - to mix

Directions:

· Switch on the stove and place a frying pan on the stove.
· If you are taking rice flour dry roast it. No need to fry wheat flour.
· Mix salt to it.
· Sprinkle water and mix the flour
· Don't pour too much water as too much water may cause the dough to make small balls
· Switch on the stove and place a steam cake maker with 1\2 of water filled in it.
· Let the water boil.
· Fill the steam cake maker or putt kutti alternatively with grated coconut and the above mixture.
· Steam it for 5 min in high flame.
· When steam comes out reduce the flame and keep it for another 5 minutes
· Serve hot and enjoy.

Footnotes:

Tip: You can use a coconut shell instead of steamcake maker and it tastes best and natural

Putt or steamcake goes best with papppadam, egg, kadala, meat etc.

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