Soft and melting puttu prepared with mixture of corn flour and rice flour, which goes well as a breakfast and evening snacks for school going kids. It was tasting really really good and you all should give a try.
Serves 3 to 4 people
- 1/2 cup – Corn flour
- 1/2 cup – Rice flour
- 4 tbsp – Grated coconut
- 1/8 to 1/4 tsp – Salt
- 1 tsp - Ghee
- Sugar to taste
- Take a mixing bowl, mix corn flour and rice flour together. Set it aside.
- Dry roast flour mixture over medium or low flame, continue roasting for about 3 to 4 minutes or until you get nice aroma and raw smell goes. Remove from the stove. Be attentive while roasting the flour. Because flour will easily get burnt and might smell bad too. Also it will spoil the taste of puttu.
- Transfer roasted flour immediately to a mixing bowl, to avoid over frying of flour. When the flour is completely cooled to room temperature, add required salt to it and mix well. Sprinkle water little by little to the flour and mix gently. The flour should look slightly crumbly texture as shown above.
- Meanwhile preheat idly cooker / puttu maker, spread the crumbly flour and steam it for 10 to 15 minutes or until well cooked. Allow them to cool.
- Bring back the cooked puttu to the mixing bowl, add grated coconut, required sugar and ghee, mix everything well together and serve immediately.
- The texture of puttu is very important to bring tasty and nice appealing puttu. So add water little by little and give a nice massage to the flour.
- The right consistency of puttu flour will allow you to create a small firm ball and when you crumble it will become powder.
- You can increase or decrease sugar and coconut as per your taste.
- I used idly cooker to make puttu, if you prefer you can use puttu maker.