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Breakfast

Oats Puttu | Healthy Breakfast Recipe

The breakfast that powers most of Kerala before 8 AM. Rice flour, grated coconut, and steam — nothing more, nothing less. The texture should be fluffy and loose, never dense or packed.

Ingredientsfor 2 servings

1 cup Oats
1/2 cup Water
Salt, to taste
As rqd Grated coconut

Preparation

Step 1
Dry roast the oats in high flame for five minutes. Stir continuously, else it might burn.
Step 2
To this sprinkle water (1/2 cup) little by little and give it a good stir with your hands. The whole oats should be wet.
Step 3
Put the wet oats to a blender and just give it a quick blend so that it becomes smooth oats puttu podi.
Step 4
To the puttu maker first add little coconut(1/2 cup), then put two handfuls of oats powder and then layer again with coconut. Repeat the same process upto top of the puttu maker. Attach the puttu maker to the puttu vessel and steam. Once steam starts to come from the top of the puttu maker keep on flame for five 5 more minutes and then turn off the heat.
Step 5
Serve while still hot with Chickpea or Green gram curry.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Breakfast

Oats Puttu | Healthy Breakfast Recipe

The breakfast that powers most of Kerala before 8 AM. Rice flour, grated coconut, and steam — nothing more, nothing less. The texture should be fluffy and loose, never dense or packed.

Ingredientsfor 2 servings

1 cup Oats
1/2 cup Water
Salt, to taste
As rqd Grated coconut

Preparation

Step 1
Dry roast the oats in high flame for five minutes. Stir continuously, else it might burn.
Step 2
To this sprinkle water (1/2 cup) little by little and give it a good stir with your hands. The whole oats should be wet.
Step 3
Put the wet oats to a blender and just give it a quick blend so that it becomes smooth oats puttu podi.
Step 4
To the puttu maker first add little coconut(1/2 cup), then put two handfuls of oats powder and then layer again with coconut. Repeat the same process upto top of the puttu maker. Attach the puttu maker to the puttu vessel and steam. Once steam starts to come from the top of the puttu maker keep on flame for five 5 more minutes and then turn off the heat.
Step 5
Serve while still hot with Chickpea or Green gram curry.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.