Quite interesting name! For us it’s simply puttu made with roasted wheat or rice flour. But what I have for this post is about puttu made with wheat flour.
When roasted wheat flour blends with fresh grated coconut it only enhances the flavor and takes it to the next level. That makes wheat puttu ridiculously rich and deliciously aromatic breakfast item. In Kerala and some other parts of southern India, wheat puttu is very popular even if it doesn’t have any fancy tags on it.
It has many variations based on the creativity, either you can opt for the sweet version or the non-sweet version of it. No matter what version you like, puttu is generously filling and gives a sense of satisfaction. The best combination for puttu I enjoy is with butter, hint of sugar and sliced banana which is appealing and elegant to entice anyone.
That being said, the taste purely depends on the texture and the consistency of the flour. Flour must be roasted without burning. Any hint of burned smell would spoil the entire deal. You can say the flour is at its right stage when it slides like dry sand. Feel free to also follow your instincts. Remember to lower the heat when the pan is really hot to the touch. And consistently stir and often check the bottom of the pan with a wooden spatula to make sure the flour is not browning. If you’re able to take care of these critical stages, you’re good to go!
As you prepare the flour for the puttu, adding water cannot be so generous. Add little water at a time as you would do for the pie dough – sort of like coarse yet moist texture – more like bread crumbs. Too much water will make it soggy and too little water make it dry. You will find it really hard to steam it. In fact it stays the same and doesn’t hold up the shape in the puttu candle. So the ruse is when you’re done mixing the mixture , take a pinch of the mixture and press it between the thumb and the point finger. If it holds up the shape and stays the same and at the same time as you drop if it slide back into coarse texture the consistency is right.
I often opt for 3:1 ratio for the flour – 3 cups of wheat flour and 1 cup of rice flour. ¾ cup of grated coconut. Even frozen coconut works great!
Steamed wheat-rice cake - Wheat puttu
When roasted wheat flour blends with fresh grated coconut it only enhances the flavor and take it to the next level.That makes wheat puttu ridiculously rich and deliciously aromatic breakfast item. In Kerala and some other parts of southern India, wheat puttu is very popular even if it doesn't have any fancy tags on it.
rice flour – 1 cup
salt to taste – ¾ tsp
sugar – 1 tbsp or more if you prefer more sweet
Water 1 – 1 ¾ cup of grated coconut
Combine the flours and roast well.
When it cools down, add salt and sugar.
Sprinkle half cup of water over the flour and blend well.
At first you’ll find it hard to incorporate the mixture. But don’t worry. Keep adding water – but, only little at a time and keep mixing with a fork and a butter knife. It does a fantastic job. Or you could pulverize in a food processor. And when it reaches the consistency, make sure by taking a pinch of the mixture and press it between the thumb and the point finger. If it holds up the shape and stays the same and at the same time as you drop if it slide back into coarse texture the consistency is right – sort of like coarse yet moist texture – more like bread crumbs. Keep it aside.
Boil water in the pot that comes with the puttu candle or if you have the pressure cooker version boil water in the pressure cooker. When the water reaches the 100֯c point fill the puttu candle with the mixture by adding grated coconut at the base then the mixture, adding coconut again between the mixture would enhance the taste and the aroma is amazing. Once done with filling place it on the pot or the cooker until you see the steam coming through. When the steam flows smoothly yet rigorously is the signal that the puttu is ready. Gently remove the candle and push it through with a skewer or any kind of thin clean long stem.