Puttu is one of my favourite breakfast dishes. But usually we make using regular raw rice flour. That is again technically tricky with the way the puttu flour is made. Any ready made flour wont easily work. So unless I had the right flour to make them I would ‘nt dare attempt it. But to my surprise, it happened, this version of puttu was instant and is ready in less than an hour you start craving it. I decided to stock upon beaten rice. And to get more benefits, cant be any better than beaten red rice. I bet, it tastes as great as the regular rice flour puttu and I cant wait to share with you all how easy the whole process is.
Ingredients:
- Beaten Red Rice / Sigapu Arisi Aval – 1 cup
- Salt – 1 teaspoon
- Water – 1/2 cup, adjust
- Coconut – 1/2 cup, grated
- Cardamom / Elachi – 3, cruched
- Sugar – 1/4 cup
Method:
1. Heat up a kadai and dry roast the beaten rice until colour changes. Transfer it to a plate and let cool.
2. Process the roasted aval in your food processor on medium for 1 to 2 minutes, until it is powdered well.
3. Transfer the powdered aval flour now, into a bowl and add salt, cardamom powder to it. Sprinkle water and start using finger tips to combine the flour well. Do not add excess water. Right consistency needs to be checked before adding extra water.
4. Water needs to be added a little at a time from now until the flour resembles wet crumbs.
5. This is how you test the flour. Take a small portion of flour into your hands, press it hard and it shud combine well. Now use your hands again to break it, it breaks up back to form crumbs. This means your puttu flour is ready to be steamed.
6. There are quite a few puttu makers in the market. I liked this one better. An attachment to be used with any pressure pan with vent hole. There are few which comes with a holder for water out of which steam is formed. In this case steam is formed by adding water into the pressure pan, and in place of the vent, this attachment has be to placed on top of the vent hole and steam from the pressure pan’sĀ vent get inside to cook the puttu flour. And thats quite a great invention! š
7. Start filling up the puttu maker vessel with the flour, alternate with grated coconut and sugar layers Do not press it hard or force dump into it. Let them losely fill the vessel. You can also take a portion of flour, mix it with coconut and sugar completely and fill the vessel up in one go. There would’nt be layers in this way, but flavour blends up. Now I missed to picture up how to place the vessel onto the pressure pan. But here is how you do it. Add 1 cup of water into your pressure pan and close its lid without the vent and keep in high flame until you start seeing steam coming out of the vent hole. oNow Once you have filled up the vessel close it with its lid, place the whole thing on the vent hole and cook on high, letting the steam flow through the layers. You will see the steam coming out of the lid and once you see it, wait for 3 to 5 minutes on high flame.
8. Once steam cooked, remove the vessel from the pressure vent, cool it down for 5 minutes before removing from the vessel. The vessel has another rod as an attachment, use it to push the bottom letting the steamed puttu come out in its cylindrical shape. 
Do the same process for the rest of the flour. Now here is another tip, by the time the first batch of puttu is steaming, the flour would have dried up. So everytime you add in flour into the puttu maker, sprinkle some extra water, make it wet and test for doneness as given above and start filling the puttu maker and steam it again using the same process.
I love puttu with hot milk and sugar. It is also served with banana. In the above picture the left one is flour mixed with coconut and sugar and there no layers, everything is blended together. The right picture has layers of coconut and sugar. I broke the shape off, as I was in a hurry to take it out, and lesson learnt, if you push it out hot, it would break the shape. So if not really growling out of hunger, its worth the wait to have it out in shape š
Classic Indian Recipes 