Allergens in Puttu: none of the ten listed below.
Ingredients
Quantities for 4.
- 2 cups, roasted Rice Flourcoarse puttu podi if available
- 1 cup, freshly grated Coconut
- about 1 cup, warm Wateradded a sprinkle at a time
- 3/4 tsp Salt
Cookware
stovetop, steamer
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- If your rice flour is not pre-roasted, dry-roast it in a pan on low for 6-8 minutes until it smells toasty and feels warm but takes no colour. Cool completely before wetting it.
- The moisture level is everything. The flour is right when a fistful holds its shape when squeezed but crumbles apart cleanly when you poke it.
- Rest the wetted flour 10 minutes before steaming so the water distributes evenly.
Method
- Dissolve the salt in the warm water.
- Sprinkle the salted water over the rice flour a tablespoon at a time, rubbing it through with your fingertips after each addition.Never pour. Poured water makes lumps that steam into hard pellets.
- Stop when the flour feels like damp sand and holds a shape in your fist. You may not need all the water.
- Pass the whole lot through a coarse sieve or break the lumps by rubbing between your palms, then rest 10 minutes.
- Bring water to a rolling boil in the base of the puttu maker or steamer.
- Load the mould: a tablespoon of grated coconut at the bottom, then loose flour to two-thirds, then coconut, then flour, finishing with coconut. Do not press down.Packing the flour is the classic mistake. Loose layers steam through; packed ones come out dense.
- Steam 7-8 minutes from when a steady plume comes out of the top.
- Push the puttu out onto a plate with the handle of a wooden spoon and serve immediately with kadala curry or ripe banana.Puttu hardens as it cools. Steam it in batches and eat each one as it comes.
Storage
Eat straight from the steamer. Leftovers harden within an hour; crumble them and re-steam 3 minutes, or fry the crumbs with coconut, jaggery and cardamom the next morning.
Nutrition Good estimate
One serving of Puttu (100 g) is about 360 calories, or 360 calories per 100 g.
Low protein: 5 g a serving, 6% of the calories
| Per serving100 g | Per 100 g | |
|---|---|---|
| Calories | 360 kcal | 360 kcal |
| Protein | 5.4 g | 5 g |
| Carbohydrate | 66.3 g | 66 g |
| of which sugars | 1.3 g | 1 g |
| Fibre | 3.7 g | 4 g |
| Fat | 7.8 g | 8 g |
| of which saturated | 6.2 g | 6 g |
| of which unsaturated | 1.0 g | 1 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.