Puttu are basically steamed rice flour and coconut logs. The Kerala Puttu is as interesting in its flavor and texture, as it is in its looks. Puttu served with Kadala Kari is one of the popular breakfast from Kerala.
Now sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour. So you can add accordingly.
Begin to mix the rice flour with the water with your fingertips.
To get soft puttu, the amount of rice flour to water ratio is important. To check this gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps. But grind in small batches and use the pulse option of mixer-grinder.
Now pour 2 cups water in the base vessel of the puttu kudam.
Keep on stove top and let the water get heated.
Assembling & Steaming puttu
Meanwhile first place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.
Then gently add the puttu flour till it reaches half of the cylindrical vessel.
Again add 2 to 3 tablespoons of grated coconut and spread evenly.
Then add the puttu flour again.
Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover with the top lid.
Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Then turn off the the heat.
Remove carefully with the help of a kitchen towel, the cylindrical part from the bottom vessel and allow the puttu inside to cool for 3 to 4 minutes.
Then using a wooden skewer or the stick that accompanied the puttu kudam, remove the steamed puttu.
Adjust the water quantity according to the texture and quality of the rice flour.
Achieving the right ratio of rice flour to water is crucial for achieving soft results. To determine this, gently press a small portion of the flour between your palms. If it clumps together, continue pressing until it crumbles and breaks apart.
While incorporating the water into the flour, ensure to eliminate any small lumps by using your fingertips. Alternatively, you can grind the mixture in batches using the pulse function of your blender or grinder.
The steaming time will vary depending on the size of the puttu kudam/maker. For a large one like mine, it took approximately 9 minutes. Smaller or regular-sized makers will require about 5 to 6 minutes.
If you don't have a puttu maker, you can use an idli pan instead. Layer each idli mould with alternating layers of puttu flour and coconut, then steam until cooked.