Puttu is kerala's emblematic breakfast and it is cylindrical steamed rice with graped coconut.
- 1 kg Puttu podi (roasted rice flour)
- 2 nos Grated coconut
- Salt to taste
- 400 ml Water (Could also add coconut milk along with the water)
In a clean bowl mix together rice powder, salt and water to a course mixture.
Mix well with both the hands so that lumps are not formed. This needs to be a coarse mixture and not a mushy texture.
Heat up the vessel with water and allow water to simmer.
Fill the cylindrical puttu mould (called puttu kutty in Malayalam) with the rice mixture layered with grated coconut.
Fill it till the top of the mould and cover with the lid.
Place this mould on top of the simmering water bath.
Steam passing through the lid hole shows that the puttu is cooked and ready.
Carefully detach the mould from the boiling water bath and push the cylindrical rice cake with a long stick called (Puttu Kol in Malayalam) on to a plate.