Puttu is a popular breakfast dish or evening snack in South India especially in Kerala and Tamilnadu. Rice flour puttu is made by steaming rice flour and grated coconut. Puttu is frequently served with various breakfast dishes, such as papadum, plantain, fish curry, jackfruit, mango, chicken curry and kadala curry. In some areas of Kerala people eat puttu accompanied by sweet black coffee. In Tamil Nadu it is served with grated coconut with jaggery made of palm or sugar cane, or with sweetened coconut milk.
- 2 cups – Rice flour
- 1/2 cup – Coconut grated
- 2 tbsp – Sugar (as needed)
- Salt as needed
- Water as needed
- 2 tsp – Ghee
- Cashew nuts for garnishing(optional)
- Heat ghee in a pan, fry cashew nuts and grated coconut separately until golden brown color and set aside.
- Take a mixing bowl, add rice flour and required salt to it, mix well. Sprinkle one tbsp of water at a time to the flour and mix gently.
- The flour should look slightly crumbly texture as shown above.Transfer this to idly cooker / puttu maker and steam it for 10 mins or until well cooked. Allow them to cool.
- Take a mixing bowl, add cooked rice flour, fried coconut, fried cashew nuts and enough sugar and mix well. Sweet rice flour puttu is ready for serving.
- Frying cashew nuts and coconut is completely optional but it tastes good if you add it.
- You can use idly cooker with or without cloth, puttu maker.
- You can also use crushed cardamom if preferred.