Puttu/Pittu is a common breakfast dish in Sri Lanka and
South India, Especially in Kerala. It’s often made out of roasted rice flour,
but in our house my mom and my sister used to make with Plain flour/ Maida
flour. It tastes really good with curries and coconut sambol.
Ingredients:-
Plain Flour/ Maida Flour 2
Cups
Fresh Coconut (Grated) 1/2
Cup
Salt 1 TSP
Pandan Leaves 2 stalks
Warm Water As
needed
·
How I made it:-
- Wash
and cut the pandan leaves into 5 cm length. Keep aside.
- Dry
roast the plain flour until little brown and fragrant. Set aside to cool.
- Place
the flour in a big wide bowl. Mix salt with warm water in a jug.
- Gradually
pour the warm water little at a time to the flour to form a grainy
mixture.
- Boil
1 litre of water in a puttu pot or steamer pot.
- To
cook in a puttu mould, lay a piece of
pandan leaf, and add 2 TBS of grated
coconut.
- Add
the flour mixture over the coconut, repeat the layering process till the
top of the mould is reached.
- Finally
lay another piece of pandan leaf on top.
- To
cook in a steamer layer a cloth (cheese cloth) with pandan leaves, then
spread the grated coconut over it.
- Add
the flour mixture on top of the coconut in a single or double layer.
- Steam for 10 minutes
till steam is seen coming
out from the top.
- Remove
from the steamer and serve hot with coconut sambol, any choice
of curries
or with hodi.
- For
a sweet alternative, serve with jaggery or sugar, banana and with coconut
milk.
