Kerala Traditional Breakfast Rice Puttu(Steamed Layered Rice Cake) with Kadalai(Chick Peas/Chole/Channa) Curry By Raji's Smart Kitchen "Cook Food in a Smart Way"."
Puttu is one of the favourite and traditional breakfast recipe in Kerala,one of the state of India.Puttu can be cook by steaming flour layered with coconut.Any one of the flour can be used like rice,millets,wheat,tapioca and even we can make instant bread puttu.Puttu can be commonly served with banana or boiled green moong and papad or kadalai curry and papad even it goes well with any non veg curry.Yesterday when I planned about what we do for the next day breakfast,my son asked me to cook puttu,it's one of his favourite breakfast.I agree him to make puttu as breakfast.He becomes happy.But there is no bananas in the home which is usually served with puttu what we do I thought,I got an idea of why don't we make kadalai curry and papad for Puttu.Today I cook Puttu with kadalai curry for breakfast.We enjoyed it well.Here I share the recipe of how to cook Kerala Traditional Rice Puttu with Kadalai Curry and papad that I have tried.
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For making puttu,we want a Puttu Podi(Puttu Flour).We can get puttu flour in various brands like Eastern,Nirapara,Double Horse,Priyam and so on that are available in all Indian or Kerala Stores or you can go for online shopping sites.We can also make puttu podi/flour in home.Here I briefly explain you how to grind rice flour for puttu.First we soak raw rice(pacha arisi) for 4 to 5 hours.Wash and drain the leftover water.Dry it in sunlight for 2 to 3 hours.Grind it to a powder(grind it only 80% to 90% not fine powder)(You can also use flour mills to grind it in a bulk quantity).Dry Roast it until aroma comes out.Cool it down completely.Store it for up to 1 month in a air tight container.Now our Puttu Podi(Puttu Flour) is ready.Next we want a puttu maker for traditional puttu.Here I give the picture of the traditional puttu maker.
The bottom part is called kudam(pot) where we fill water for steaming.The top part is called kuzhal(tube) where we can fill the flour mixture for steaming.You can buy this pot mostly on all online shopping sites or you can buy in any South Indian or Kerala Shops.You can also steam it any steamer like idly pot,dhokla pot but the shapes may vary.
For this kadalai curry,we traditionally use black channa(chole/kondakadalai).It must be soaked for minimum 8 hours so that it can be easliy cook.Next we use coconut milk for this curry.Here I explain briefly how I extract coconut milk from coconut.
- Grate or chop one full coconut.
- Transfer it to a mixie jar,gradually add water and grind it into a fine paste.
- Strain the milk using juice strainer.Now we get a thick coconut milk.Keep it aside.
- Again add the leftover in the mixie jar,add water gradually and grind it well.
- Strain the milk seperately.Now we get the thin milk.
Method:
Recipe:
For Puttu:
| Preparation Time:5 Minutes | Cooking Time:10 Minutes | Serving:4 |
For Kadalai Curry:
| Preparation Time:8 Hours | Cooking Time:30 Minutes | Serving:4 |
Ingredients:
For Puttu:
Puttu Podi(Puttu Flour) 1 1/2 Cup.
Salt 1 Tsp.
Sugar 1 Tsp.
Water 1/2 Cup.
Grated Coconut as Required.
For Kadalai Curry:
Brown Channa(Chick Peas Konda Kadalai/Chole) 1 Cup.
Onion(Finely Chopped) 2 Nos.
Tomato(Cubed in Big Size) 1 No.
Green Chilly 1 or 2 Nos.
Ginger Garlic Paste 1 Tsp.
Thick Coconut Milk 1 Cup.
Turmeric Powder 1/2 Tsp.
Red Chilly Powder 2 Tbsp.
Coriander Powder 2 1/2 Tbsp.
Gram Masala Powder 3/4 Tsp.
Water as Required.
Salt as Required.
Coconut Oil 1 Tbsp.
Curry Leaves Few.
For Kadalai Curry Seasoning/Tempering:
Fine Chopped Small Size Onion 1 No.
Dry Red Chilly 2 To 3 Nos.
Mustard Seeds 1 Tsp.
Coconut Oil 2 to 3 Tsp.
Curry Leaves Few.
Step By Step Instructions:
- For puttu,take the puttu podi(puttu flour) in a bowl,add sugar and salt,give a good mix.
- Gradually sprinkle water and mix it well so that the flour absorbs the water and form a wet mixture(I need 1/2 cup water.You can notice the flour becomes double in size).
- Now add water in the bottom pot(kudam).Place it in the stove and allow it to boil in low flame.
- Assemble the top(kuzhal) of the puttu maker by adding 2 tbsp grated coconut as a first layer.Then we add 3 tbsp flour mixture as a second layer.Again 2 tbsp grated cococnut as third layer.Repeat this step until the kuzhal is filled out.
- Place the kuzhal to the top of the pot and steam it for 10 minutes.
- Now our puttu is steamed well.Transfer it to a plate.(You can use the stick provided in the puttu maker to pull out the puttu).
- For kadalai curry,soak the brown channa in water for 8 hours or overnight.Wash and drain.Transfer to a Pressure cooker,add required water,salt and 1/4 tsp turmeric powder to it.Pressure cook it for 5 to 8 whistle.Keep it aside.
- Heat coconut oil in a pan,add onion,green chilly,ginger garlic paste and curry leaves to it.Fry it well for 1 or 2 minutes.
- Add turmeric powder,coriander powder,red chilly powder,garam masala powder and required salt to it.Fry it well until raw smell goes out.
- Now add the cooked channa,mix,cover and cook it for 5 minutes.
- Add tomatoes,thick coconut milk and 1/4 tsp garam masala to it.Give a good mix,cover and cook it for 5 minutes.
- For seasoning,heat coconut oil in a tadka pan,add mustard seeds,onion and fry it well.Then add dry red chilly and curry leaves.
- Pour the seasoning over the curry and cover it immedietely for 5 minutes(do not mix) so that the flavour lock inside.
- Now our Yummy Mouthwatering Traditional Rice Puttu with Kadalai Curry is ready.Serve hot along with papads(papadam/appalam).
Pictorial Description:
Take puttu podi(puttu flour) in a mixing bowl(Here I take eastern brown rice puttu podi/puttu flour).
Add salt and sugar.
Mix.
Sprinkle water and mix it well as like this(I need 1/2 cup of water).
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Boil water in the bottom of the puttu maker.
Assemble the top of the puttu maker with 2 tbsps grated coconut as first layer.Add 3 tbsp flour mixture as second layer.Add the third layer with 2 tbsp grated coconut.Repeat the step until the top fill out.
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Place it in the top of the pot ans steam for 10 minutes.
Now our yummy Puttu is ready.
Soak brown channa for minimum 8 hours.
Pressure cook it with by adding 1/4 tsp turmeric powder and salt.
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Heat coconut oil in a pan,add onion,green chilly,ginger garlic paste and curry leaves.Fry it well.
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Add turmeric powder,red chilly powder,coriander powder,garam masala and required salt.Fry it well.
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Add the cooked channa,cover and cook it for 5 minutes.
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Now it is cooked well.
Add tomato,1/4 tsp garam masala,coconut milk to it.Mix,cover and cook it for 5 minutes.
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Now it is done.
Prepare seasoning by heat coconut oil in a pan,add mustard seeds,onion,dry red chilly and curry leaves.
Pour the seasoning over the curry(do not mix),cover it immedietely and leave for 5 minutes so that flavour could not escape.
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Now our Yummy,Mouthwatering Kerala Traditional Breakfast Puttu with Kadalai Curry is Ready.Serve hot along with papad(papadam/appalam)
Note:
For puttu,the flour mixture must be like seperated and soft not sticky.If you feel it is hard then sprinkle few water and If you feel like runny leave it for 10 minutes before assembling so it beomes hard.
Serving Suggestions & Variation:
This puttu can be served with ofcourse kadalai curry and papad.Apart from puttu can be served by mixing it with bananas and sugar,boiled moong,papad and banana,or any non veg curry.
We can also cook puttu in wheat flour,millet flour like ragi,bajra,thinai,samai and also you can try our instant bread puttu.
We can also cook puttu in wheat flour,millet flour like ragi,bajra,thinai,samai and also you can try our instant bread puttu.
You can also watch our Youtube video for making Puttu:
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Yummy Mouthwatering....
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