Puttu - 145 Calories in 1 Puttu | Sigappu arisi puttu-Video


Puttu By


Cuisine Style: Kerala | Cooking Time: 25 minutes | To Serve: 2 | Take with: Kadala Kari / Mutta Curry | Type: Breakfast

Ingredients

  • Rosematta rice / Raw Rice (Pacharisi) - 1/4 kg
  • Ghee - 1 tbs
  • Grated coconut - 1/4 of one
  • Water - to sprinkle
  • Salt - a pinch

Preparation

  • Soak rice 2 hours.
  • Drain the water. Dry the wet rice in a cool place (Don’t expose in a direct sunlight) then grind it to coarse powder.
  • In a pan heat the rice powder for 3 minutes (Do not roast).
  • Keep the powder aside to cool.
  • Sprinkle water (Be careful in mixing water. The perfect combination of water and rice powder gives the good result).
  • Add salt to taste.
  • In a Puttu Kutti (Puttu making vessel easily available in the market) loosely fill rice and coconut as layers.
  • Boil it for 10 minutes.
  • Mix ghee (Optional).
  • Serve hot with Kadala Kari or Mutta Curry

Puttu video

Note

  • Mixing of Jaggery and Cardamom (Elachi) gives you sweet Puttu (Should not mix salt). No side dish required.

Tip

  • Rosematta rice (Tamilnadu traditional rice available in all departmental store) can be used for healthy breakfast.

Puttu maker | puttu kutti | puttu kuzhal

puttu maker

How to make Instant puttu - Stepwise procedure with pictures

Red rice flour

Red rice flour

jaggery

jaggery

Pinch of salt

Pinch of salt

Add warm water and make puttu base

Add warm water and make puttu base

Grated coconut

Grated coconut

Layered puttu ready to steam

Layered puttu ready to steam

Steam in puttu kudam

Steam in puttu kudam

Puttu is ready to serve

Puttu is ready to serve

Take with banana

Take with banana

Three layered red rice puttu

Three layered red rice puttu

Two layered sigappu arisi puttu

Two layered sigappu arisi puttu

Cracked red rice puttu

Cracked red rice puttu

How this Puttu recipe is Unique?

  • Using of ghee gives the unique taste of Puttu.

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