PUTTE (OR PUTTU)
A STAPLE BREAKFAST FOOD
OF KERALITES
Ingredients:
1) Putte podi (roasted rice powder
specially made for putte) – 500 gm.
2) Coconut – ½
3) Coconut water – from 1 coconut
4) Sugar – 1 tablespoon
5) Sugar – 1 tablespoon
6) Salt – 1½ teaspoon
To Make Putte Podi:
You can
either easily buy fresh putte podi available at supermarkets or you can make
nice fresh putte podi at home. Any aged raw rice can be used for making putte
podi. Soak the rice in water for 1 hour. Wash well and drain off the water.
Spread a clean thick cotton sheet on a mat either in the sun or in the shade if
sunlight if not available. Spread the drained rice thinly on the cotton sheet.
Leave for an hour. The cotton sheet will absorb most of the water.
Now gather
the rice and grind it to fine powder in your food processor. If you are making
large quantities of rice powder, you will have to use a flour mill. While the
readymade putte podi is usually grainy like sawdust, you should be able to make
finer powder at home which will give you a tastier result.
This rice
powder, when roasted properly, becomes putte podi. To roast, set a thick wok on low heat. Put in the rice
powder. Roast slowly stirring occasionally at first and then more frequently
when the powder gets hotter. The rice powder must never be burnt or it will
taste like sand. As soon as you get a nice roasted aroma of rice wafting out of
the wok, you know that it is time to switch off the heat. Make sure to
stir for another 2 or 3 minutes so that the residual heat of the wok does not
burn the putte podi.
To Make the Putte:
While
breaking the coconut, take care to save the coconut water. Sieve and set aside.
Scrape the coconut. Take a wide bowl or basin to prepare the flour. Put in 1½
tablespoons of the scraped coconut. Add the sugar, the salt, the coconut water
and the rice powder. Mix well with your fingers without squeezing. The mixture
should be only lightly moist but not at all wet. To test the consistency, take a handful and squeeze
lightly. It should bind together and at the same time, it should be loose
enough to crumble back to powder at the slightest touch.
If it is too
dry, sprinkle just a little water, mix and bring it to the required
consistency.
Pour a
little more than 2 inches of water in the base pot of the putte maker and set
on the stove. Open the lid of the putte mould (cylinder) and put in the
perforated basal metal disc. Check with the skewer–like putte stick to see that
the disc is seated properly. Put in 2 teaspoons of scraped coconut spreading it
evenly by shaking the spoon as you put it in. Now put in ¾ cup of putte mix loosely without pressing at any
stage (if you press it in, the steam won’t rise through and the putte
will be raw).
Put in 2
more teaspoons of scraped coconut and then put in another ¾ cup of putte mix.
Repeat the process once or twice again till the mould is full. The water in the
pot should be boiling by now. Put the mould on the pot and put on the lid.
Wait and
watch for the steam to rise up through the perforated lid. Once you see the steam,
continue to cook for 3 minutes more. You can smell the beautiful aroma of the
cooked roasted rice powder. Turn down the heat and lift up the mould. Open the
lid.
Put a large
flat plate on the table. Insert the end of the putte stick into the hole at the
bottom of the mould. Holding the mould horizontally, close to the far end of
the plate, steadily press the putte stick in while drawing back the mould as
the beautifully cooked putte comes out of the mould like a train out of a
tunnel onto the plate.
Now check
the water level in the pot and add more water if necessary. So also, check the
moisture level of the remaining putte mix since it often dries up as time
passes. Sprinkle a bit more water if necessary and make your second putte. You
should be able to make 3 standard size puttes from 500 gm. of rice powder.
Serve with
potato stew or any other stew, green gram curry, brown chickpea curry, green
peas curry, chili mussels curry, chili fish curry, bhaji, poached egg masala curry, black bean saaru, brown chickpea saaru, black pigeon pea bendi or saaru
or cowpea bendi.
Putte is
also eaten traditionally by squeezing in ripe Red banana, papads and sugar by
people in south Kerala. The north Keralites use ripe Nendran banana in place of
Red banana. Often, the ripe Nendran is boiled in salt water or jaggery water.
Many Keralites also eat putte by sprinkling sugar and pouring in hot milk.
Notes:
1)
I cook many different types of putte
such as rava putte (both savory and sweet), vegetable putte, banana putte, ragi
putte, jowar putte, corn putte, wheat putte, tapioca putte, tricolor putte and
par boiled red rice putte.
2)
The rice powder that you learned to make
at home can be used to make a large variety of exquisite dishes; the recipes of
which, god willing, are to follow later on.
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