Rice flour puttu: the ultimate guide to a heavenly breakfast delicacy

Rice flour puttu, an authentic delicacy from the culinary tapestry of South India, is a cylindrical-shaped steamed cake that tantalizes taste buds with its ethereal texture and aromatic flavors. This blog post will guide you step by step on how to make rice flour puttu, unraveling the secrets to creating this gastronomic masterpiece.

Gathering the Essential Ingredients:

• Rice flour (finely ground)
• Grated coconut
• Jaggery or sugar
• Cardamom powder
• Water
• Salt (optional)

Preparing the Steamer:

Before embarking on the culinary adventure, it is crucial to prepare the steamer. Fill the bottom compartment of your steamer with water and bring it to a boil. The steam generated will be the lifeblood of your puttu.

Creating the Rice Flour Dough:

In a large bowl, combine the rice flour, grated coconut, jaggery/sugar, cardamom powder, and a pinch of salt (optional). Gradually add water while mixing the ingredients until a soft and pliable dough forms. The dough should not be too sticky or crumbly.

Assembling the Puttu Maker:

Traditionally, puttu is steamed in a cylindrical mold called a “puttu kutty.” If you do not have one, you can use a perforated container or a bamboo steamer. Line the mold with a layer of grated coconut to prevent the puttu from sticking.

Filling the Puttu Maker:

Divide the dough into equal portions and roll them into cylindrical shapes. Place the rolled dough into the lined puttu maker, ensuring that there is some space between each cylinder.

Steaming the Puttu:

Place the filled puttu maker over the boiling water in the steamer. Cover the steamer and steam the puttu for 15-20 minutes, or until it is cooked through. The cooked puttu will become slightly translucent and firm to the touch.

Serving the Delight:

Once steamed, carefully remove the puttu from the mold and serve it hot. Rice flour puttu pairs perfectly with coconut milk, jaggery syrup, or any other accompaniment of your choice.

Tips for Perfect Puttu:

• Use finely ground rice flour to achieve a smooth texture.
• Add water gradually to avoid a sticky or crumbly dough.
• Steam the puttu until it is cooked through, but not overcooked, to maintain its delicate texture.
• Experiment with different fillings, such as grated carrots, raisins, or nuts, to create variations in flavor.

Troubleshooting:

• Puttu is too sticky: Add more rice flour to the dough.
• Puttu is too dry: Add more water to the dough.
• Puttu is not cooking evenly: Make sure the steamer has enough water and that the puttu is placed evenly over the boiling water.

The Art of Presentation:

Plating rice flour puttu is an art form. Arrange the steamed cylinders on a serving platter, drizzle them with coconut milk or jaggery syrup, and garnish with grated coconut or a sprinkle of cardamom powder.

A Culinary Legacy: The Cultural Significance of Puttu

Rice flour puttu holds a special place in the culinary heritage of South India. It is often served as a breakfast dish or as an evening snack. The simplicity of its ingredients and the ease of its preparation have made it a beloved dish across generations.

Answers to Your Most Common Questions

1. Can I use other types of flour to make puttu?

• Yes, you can use wheat flour or semolina flour as alternatives to rice flour.

2. How do I store cooked puttu?

• Store cooked puttu in an airtight container in the refrigerator for up to 3 days. Reheat it in a steamer or microwave before serving.

3. Can I freeze puttu dough?

• Yes, you can freeze the rice flour dough for up to 2 months. Thaw it overnight in the refrigerator before using it.

4. What is the difference between puttu and idiyappam?

• Puttu is a steamed dish made with rice flour, while idiyappam is a steamed dish made with a batter of rice flour and water.

5. Can I make puttu without a steamer?

• Yes, you can use a pressure cooker to steam puttu. Add 1 cup of water to the pressure cooker, place the puttu maker on the trivet, and cook for 15-20 minutes on low heat.