It is usually made using red/white parboiled rice. I used red rice since i feel it is the healthier and tastier option.As a child i was never too fond of Puttu, but it was made almost every Sunday. It was made with ready made puttu powder mix or using rice flour which never gave a great taste to the puttu.
Very recently i tasted extremely fluffy and tasty Puttu made using red parboiled rice and i loved it. Though it is a slightly longer procedure to make Puttu from scratch as compared to using ready made mix, i feel the taste perfectly justifies the effort.
- Red parboiled rice (Kerala matta rice), 150 grams (3/4 cup)
- Water, 2 tbspns
- Grated coconut, 1 cup + 3 tbspns
- Salt, ⅛ tsp
- Sugar, 3 tbspns
- Clean and soak the rice overnight.
- Drain the water and spread the rice on a kitchen towel.
- Allow it to dry a bit (for about 5 mins) but ensure it retains a bit of the moisture, else the rice will not grind well in mixer-blender.
- Grind the rice till it is very mildly coarse.
- Mix the rice powder, sugar, salt and 3 tbspns of grated coconut.
- Sprinkle 4 tbspns of water on this and mix well.
- The mixture will be crumbly. Keep the mix aside for 10-15 mins.
- Take the puttu mould or any perforated container and place 3 tbspns of shredded coconut followed by 8 tbspns of the puttu mix.
- Repeat this process till the mould is full. Top off the mould with shredded coconut.
- Steam the puttu for 10 mins.
- Serve hot with sugar and chopped banana.
Dry roast the puttu mix if you are plan to store the rice powder for future use. However, Puttu tastes the best when it is freshly ground and made.]
If you do not have puttu mould you can use any perforated steel container to steam Puttu.