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Main Course

Wheat Puttu Made Simple

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 4 servings

4 cup Wheat flour Atta
Coconut, as needed — grated
500 g Carrot — grated
2 cup Water
Salt, to taste

Preparation

Step 1
Get a wide bottomed vessel and pour 2 cups of water.
Step 2
Heat the vessel. When the water starts to boil, stir in wheat flour and close with a lid. Lower the flame and let it remain for 3 minutes.
Step 3
Take it off the heat. and let it cool.
Step 4
To the wheat mix add grated carrot and required salt. Sprinkle in sufficient water and make a consistency of puttu without any crumbs.
Step 5
Get a puttu maker and add grated coconut in the base and fill the remaining portion with wheat puttu mix.
Step 6
Place the puttu maker on a pressure cooker and pass steam for sometime until puttu is cooked well.
Step 7
Wheat puttu is ready and serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Wheat Puttu Made Simple

Ingredientsfor 4 servings

4 cup Wheat flour Atta
Coconut, as needed — grated
500 g Carrot — grated
2 cup Water
Salt, to taste

Preparation

Step 1
Get a wide bottomed vessel and pour 2 cups of water.
Step 2
Heat the vessel. When the water starts to boil, stir in wheat flour and close with a lid. Lower the flame and let it remain for 3 minutes.
Step 3
Take it off the heat. and let it cool.
Step 4
To the wheat mix add grated carrot and required salt. Sprinkle in sufficient water and make a consistency of puttu without any crumbs.
Step 5
Get a puttu maker and add grated coconut in the base and fill the remaining portion with wheat puttu mix.
Step 6
Place the puttu maker on a pressure cooker and pass steam for sometime until puttu is cooked well.
Step 7
Wheat puttu is ready and serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.