Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium-sized coconut
- 4 cups puttu powder ( rice flour )
- Salt to taste
- Water (enough to moisten the flour)
Directions
Grate the coconut flesh finely.
Mix the puttu powder and salt in a wide bowl. Add half of the grated coconut.
Rub the mixture with your fingertips, sprinkling in water until it is moist and develops a coarse texture.
Leave the mixture for an hour if the flour is ready made, as it absorbs more water.
Check the consistency of the flour. One should be able to make a ball out of the flour that can be easily crumbled. Adjust the water content accordingly.
Spread a little coconut over the bottom of the puttu vessel ( puttu kutti ), and fill it with the moist flour. Layer it with coconut.
Steam it on the puttu vessel or on the pressure cooker nozzle. In a few minutes, steam will start escaping through the top of the puttu vessel. It will be done in 4 minutes.
Serve hot with kadala curry, boiled green gram and pappad (payarum pappadavum), or with steamed bananas.