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Main Course

Nool Puttu

Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart on the plate and soaks up kadala curry, banana, or just a spoonful of sugar and ghee.

Ingredientsfor 3 servings

1/2 cup Rice Powder
1 cup Water
Salt, to taste

Preparation

Step 1
Mix Rice powder and salt in boiled water so that the dough form like a soft ball (consistency as for chappathi).
Step 2
Get Idiyappam maker and squeeze the prepared dough in a Puttukuzhal (a cylindrical vessel to cook Puttu).
Step 3
Get water in an attached pot and keep puttu kuzhal on this pot and boil until steam comes out.
Step 4
Switch of flame and transfer the contents to a plate.
Step 5
This can be served with any vegetarian or non vegetarian masala or plantain.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Nool Puttu

Ingredientsfor 3 servings

1/2 cup Rice Powder
1 cup Water
Salt, to taste

Preparation

Step 1
Mix Rice powder and salt in boiled water so that the dough form like a soft ball (consistency as for chappathi).
Step 2
Get Idiyappam maker and squeeze the prepared dough in a Puttukuzhal (a cylindrical vessel to cook Puttu).
Step 3
Get water in an attached pot and keep puttu kuzhal on this pot and boil until steam comes out.
Step 4
Switch of flame and transfer the contents to a plate.
Step 5
This can be served with any vegetarian or non vegetarian masala or plantain.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.