Prepration time: 30 Minutes
Persons served: 3 Persons
- Raw Rice(Pachari) - 1/2 kg
- or Rice flour : 2cups
- Grated Coconut : 3/4 to 1 cup
- Water : 1/2 – 3/4 cup
- Salt : as needed
Chiratta Puttu is a variant of the Kerala Puttu. Puttu (Steamed Rice Cake) is a traditional and important recipe in the Kerala breakfast menu.
- Soak the rice for about 2 hours (If you are having rice flour / puttu podi, skip directly to step 4).
- Drain the water from the rice completely and dry it in a cool place and grind it to coarse powder.
- In a pan heat the rice powder for 3-4 minutes but do not roast and let it cool.
- In a large bowl, take the powder and sprinkle water on the flour (Be careful in mixing water. The perfect combination of water and rice powder gives the good result).
- Add salt to taste and mix it thoroughly with hand. (It should be a bread crumb consistency and not form a dough.)
- Clean a half coconut shell (cup shape) and make a hole in its eye’s portion (You can make it easier if you immerse the coconut shell in water for a day).
- Boil the water in traditional Puttu Maker. Fill a quarter of the coconut shell with coconut scrapings and the balance portion with the flour. Fix the filled coconut shell on the pot’s mouth, when it starts steaming. Spread a wet cloth over the coconut shell to prevent steam escaping through the sides. These days you can buy steel chiratta puttu maker from the market.
- Steam it for 10 minutes.
- When cooked, remove coconut shell from Puttu Pot and carefully shake the steamed cake on to a plate.
- Serve hot with Ground nut / Chickpeas (Kadala Curry), Green gram curry (Cheru payar), Cowpea ( Vanpayar ) curry or Mutta ( Egg ) Curry.
- Fill the rice and coconut as loose layers.
- Serve hot/warm with banana or curry of your choice or with pappadam.
- If you add some ghee it will yields soft puttu.