Chemba Puttu Recipe | with step by step photos & video. Puttu served along with black chickpeas curry is one of the most popular breakfast combinations from Kerala. Nowadays different types of puttu maker are available in the market.
Red rice, indigenous to Kerala is used for making this simple and healthy dish. In addition, Red rice powder is very nutritive.
Chemba Puttu is a heavy breakfast and keeps us full for some time. Puttu is served with the accompaniments of your choice. Some prefer black chickpea gravy, some other chana masala, or green gram curry. I love to have puttu sprinkled with some sugar and banana at times. I am using the puttu podi available in the markets.
Chemba Puttu Recipe| with step by step photos & video. Let us see how to make puttu. Additionally, do check out our other breakfast items recipes too. Hope you would like them.
Chemba PuttuCourse: BreakfastCuisine: keralaDifficulty: Easy
Chemba Puttu | Puttu served along with black chickpeas curry is one of the most popular breakfast combinations from Kerala.
1 cup chemba puttu flour
3/4 cup water or add as required
salt as required
½ cup fresh grated coconut
3 cups water for steaming
- Preparing Puttu Flour
- Take 1 cup puttu flour in a mixing bowl. Add salt as required. If you prefer roasting the flour, roast for 1 min & then transfer it to a bowl.
- Now sprinkle water little by little all over. The amount of water required will depend on the quality of rice flour. So you can add accordingly. I used nearly 3/4 cup of water.
- Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a mixie using pulse option to break lumps.
- Begin to mix the chemba rice flour with the water with your fingertips.
- Once done pour 2-3 cups water in the base vessel of the puttu kudam/pressure cooker.
- Keep on stove top and let it get heated.
- Making Puttu in Puttu Kudam
- First place the perforated disc inside the cylindrical vessel. Then add 2 tablespoons of freshly grated coconut in the puttu kudam and spread evenly.
- Then gently add the puttu flour till it reaches half of the cylindrical vessel. Do not apply pressure while adding flour.
- Again add 2 tablespoons of grated coconut and spread evenly & then add the puttu flour again.
- Cover the top portion with 2 tablespoons of grated coconut and spread evenly. Cover with the top lid.
- Place the puttu kudam on top of the base vessel in which the water must have come to a boil/ If you are making puttu in a cooker place puttu kudam on the place of whistle valve.
- Steam puttu on medium flame till you see steam releasing from the top vents of the puttu kudam. Then switch off the flame.
- Remove from the base & 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.
- Serve puttu hot or warm with kadala curry/ chana masala / greengram curry / sugar & bananas
- 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.
- Water added to the flour differs based on the quality of flour.