Puttu Recipe presented with kadala curry is perhaps the most mainstream breakfast blend from Kerala. Puttu is a basically steamed rice with crushed coconut.
The mix of delicate puttu with kadala curry (dark chickpeas curry) is wonderful and you should taste it to understand what I mean. Customarily puttu was made in bamboo logs and this gave the puttu a stunning smell.

Planning Time: 4 mins       Cook Time: 16 mins       Absolute Time: 20 mins

Ingredients Of Puttu Recipe:

• 1 cup puttu flour
• ⅓ cup water or add as required
• ⅓ teaspoon salt or add as required
• ½ cup new ground coconut
• 2 to 3 cups water for steaming

Quick Steps to Make Puttu Recipe:

Making Puttu Flour Mixture

1. Take 1 cup puttu flour in a blending bowl or a container.
2. Add ⅓ teaspoon salt or as required.
3. Presently sprinkle ⅓ cup water all finished.
4. Pour water as required in rice flour.
5. So you can add in like manner.
6. Blend the rice flour with your fingertips.
7. To get delicate puttu, the measure of rice flour to water proportion is significant.
8. To check this tenderly press a little segment of the flour between your palms.
9. It should shape a knot.
10. At the point when you press this flour knot more, at that point, it breaks and disintegrates.
11. This ought to be the surface of the flour.
12. Break all the little irregularities in the flour with your fingertips.
13. You can even pound this rice flour blend in a processor to break knots.
14. In any case, pound in little clumps and utilize the beat choice of blender processor.
15. Presently pour 2 cups of water in the base vessel of the puttu kudam.
16. Keep on the burner and let it get warmed.

Steaming Puttu

• Then in front of the rest of the competition the punctured plate inside the round and hollow vessel.
• At that point add 2 to 3 tablespoons of new coconut in the tube-shaped vessel of the puttu kudam and spread uniformly.
• At that point tenderly add the puttu flour till it arrives at half of the barrel-shaped vessel.
• Again add 2 to 3 tablespoons of ground coconut and spread uniformly.
• At that point add the puttu flour once more.
• Cover the top segment with 2 to 3 tablespoons of ground coconut and spread uniformly.
• Cover with the top.
• Spot the tube-shaped part on top of the base vessel where the water more likely than not to reach boiling point.
• Steam puttu on medium fire till you see steam delivering from the top vents of the tube-shaped vessel.
• At this stage turn-off flame.
• Eliminate the tube-shaped part from the base vessel and permit the puttu inside to cool for 3 to 4 minutes.
• At that point utilizing a wooden stick or the stick that went with the puttu kudam, eliminate the steamed puttu.
• Serve puttu with kadala curry, potato stew, or veg stew.