What To Know
- Spread the remaining coconut scraps on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-15 minutes, or until golden brown.
- Place the puttu maker in a steamer and steam for 15-20 minutes, or until the puttu is cooked through.
- Freshly steamed puttu can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Rice flour puttu, a traditional South Indian breakfast delicacy, captivates taste buds with its soft, cylindrical shape and aromatic flavors. If you’re eager to recreate this culinary masterpiece in your own kitchen, this comprehensive guide will provide you with step-by-step instructions to ensure success.
Gathering the Essential Ingredients
Before venturing into the cooking process, gather the following ingredients:
- Rice flour (1 cup)
- Coconut (1 cup, grated)
- Jaggery (1/2 cup, grated)
- Cardamom powder (1/4 teaspoon)
- Salt (to taste)
- Water (as needed)
Preparing the Rice Flour
1. Roast the Rice Flour: In a heavy-bottomed pan, dry roast the rice flour on medium heat for 5-7 minutes, stirring constantly. This step enhances the flavor and texture of the puttu.
2. Cool and Sift: Once roasted, transfer the rice flour to a plate and allow it to cool completely. Then, sift the flour to remove any lumps.
Preparing the Coconut Mixture
1. Grate the Coconut: Using a grater, shred the coconut into fine pieces.
2. Extract the Coconut Milk: In a blender, combine the grated coconut with 1/2 cup of water. Blend until smooth. Pour the mixture through a strainer to extract the coconut milk.
3. Roast the Coconut Scraps: Spread the remaining coconut scraps on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-15 minutes, or until golden brown.
Combining the Ingredients
1. Mix the Rice Flour and Coconut: In a large mixing bowl, combine the roasted rice flour, grated jaggery, cardamom powder, and salt. Mix well to ensure even distribution.
2. Add the Coconut Milk: Gradually add the coconut milk while mixing continuously. The mixture should form a soft, pliable dough. If it’s too dry, add a little more coconut milk. If it’s too wet, add a little more rice flour.
Shaping the Puttu
1. Grease the Puttu Maker: Apply a thin layer of oil to the puttu maker (a cylindrical mold with holes).
2. Fill the Puttu Maker: Pack the dough tightly into the puttu maker, leaving some space at the top.
3. Steam the Puttu: Place the puttu maker in a steamer and steam for 15-20 minutes, or until the puttu is cooked through.
Serving the Puttu
1. Cut and Serve: Once cooked, remove the puttu from the steamer and cut it into slices.
2. Garnish with Roasted Coconut: Sprinkle the roasted coconut scraps over the puttu for an additional burst of flavor.
Tips for Perfect Rice Flour Puttu
- Use high-quality rice flour for a smoother texture.
- Roast the rice flour and coconut scraps thoroughly to enhance the flavor.
- Ensure the dough is pliable and not too dry or wet.
- Steam the puttu until it’s cooked through to prevent a raw taste.
- Serve the puttu hot with your favorite accompaniments, such as coconut chutney or jaggery syrup.
Variations on Rice Flour Puttu
- Sweet Puttu: Add more jaggery to the dough for a sweeter flavor.
- Savory Puttu: Add vegetables or lentils to the dough for a more savory taste.
- Layered Puttu: Layer the dough with different fillings, such as coconut, jaggery, or lentils, to create a multi-layered delight.
What You Need to Learn
Q: Can I use other types of flour instead of rice flour?
A: Yes, you can use other flours such as wheat flour or semolina flour, but the texture and flavor may vary slightly.
Q: How long can I store the puttu?
A: Freshly steamed puttu can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Q: Can I freeze the puttu?
A: Yes, you can freeze the puttu for up to 2 months. To reheat, steam or microwave the frozen puttu until heated through.
