Chemba Puttu/ Steamed brown rice cake

Kerala’s Traditional Breakfast 🙂

Puttu recipe calls for the use of coarsely ground rice flour and grated coconut. It is steamed in a metal puttu maker (a steamer in cylindrical or dome shape) though it can also be prepared with Idli plates or a coconut shell and steamed in a pressure cooker. Though traditionally prepared with rice flour, it can also be prepared with wheat flour, ragi (horsegram), oats or couscous.

Rice flour can be prepared at home. Soak rice for 1-2 hours, drain the water and dry the rice on a cloth. Once dry, grind to a coarse powder. Roast this coarse rice flour on low flame for 4-5 minutes (mixing continuously) or till it is moisture free and slips off the ladle. Spread this powder on a plate and leave aside for a few minutes before storing it in an airtight container for 2 to 3 weeks.

 Chemba Puttu/ Steamed brown rice cake

 

Ingredients

Coarsely grounded brown rice Flour-2 cup

Grated Coconut-1/2 of 1

Salt – to taste

Water/ boiled rice+salted water -1 n 1/2 cup

 

grind boiled rice in saled water

 

Pot with Puttu Steamer

Method

Mix the flour + boiled rice water( this boiled rice ‘ll give more softness to the puttu) well with ur hand..

Puttu is made by slowly adding water to ground rice until the correct texture is achieved

The mixture should be just wet or moistened ..

Brown rice  flour should not be dry but wet enough for steaming .

Close and  keep aside for 10 minutes.

I used to steam puttu using a small pot..

So boil water in the pot ,close the lid

Wait for the steam to  come ..

Then in the puttu mould add 1 tbsp of grated coconut ,in the top of that add wet flour mix..(don’t press the flour tightly ,just fill it..thts all)

Close the mould and place in the nozzle  of the pot and  allow to cook for minimum 10 minutes ..

Nadan Puttu Ready!!!