Puttu is a dish native to the South Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Northern Province in Sri Lanka. Puttu means "portioned" in Tamil and Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
Ingredients:
- 1/2 Cup Thick Ripe Mango Puree
- 1.5 Cups Millet Puttu Powder or Roasted Millet Flour
- 1/2 Cup Coconut
- 4 Tbsp Palm Jaggery Powder/Sugarcane Jaggery Powder
- 4 Tbsp Palm Jaggery Powder/Sugarcane Jaggery Powder
- 4 Tbsp Palm Jaggery Powder/Sugarcane Jaggery Powder
- 1/2 Tsp Cardamom Powder
- 1/2 Tsp Salt
- 1/2 Tsp Salt
- 1/2 Tsp Salt
- 1/2 Tsp Dry Ginger Powder
Directions:
- In a wide bowl add mango puree, salt, jaggery, cardamom, ginger powder and mix well.
- Add flour in batches mixing it well with hands. When we hold it should have shape and when we break it must be easily breakable. Adjust flour accordingly. Keep covered for 15 minutes.
- In a Puttu maker, first add a layer of coconut followed by a thick layer of flour. Repeat the layers. and steam for 15 minutes or till the flour is well cooked and becomes soft.
- Serve warm.