Kulae Puttu Recipe

Ingredients For Kulae Puttu Recipe

• 300
  300
  gram
  gram
  Raw rice, soaked for 6 8 hours
• 1
  1
  The equivalent amount of fine thari, soaked for hour
• can
  can
  You also use suji/rava but the texture will be more grainy than that of kulae puttu made with soaked and ground rice
• 500
  500
  gram
  gram
  Jackfruit pulp or ripe banana pulp
• 0.5
  0.5
  Coconut 1/4 to be grated and the rest sliced into thin slivers about 1 cm long
• 0.25
  0.25
  teaspoon
  teaspoon
  Baking soda . it makes for a less dense cake, but i prefer the version without
• 200
  200
  As required
  As required
  Gms jaggery
• If youre using banana pulp, add a little ground cardamom to the mixture
• 1
  1
  pinch
  pinch
  Salt
• 25
  25
  piece
  piece
  Banana leaf, of about 83x 63
• can
  can
  Banana leaves need to be heated briefly to soften them and make them flexible enough to fold without breaking. this be done by pressing them on a heated griddle, passing them gently over a flame, or, as i do, tossing them in a hot oven briefly
• Grind the soaked rice to a smooth paste with a little water
• spoon
  spoon
  Combine the ground rice with the jaggery, jackfruit pulp, coconut, salt, and baking soda if youre using it. mix thoroughly. you should have a soft, moist batter that is thick enough into the banana leaves without being too runny
• 30
  30
  tablespoon
  tablespoon
  Place two the batter in the centre a banana leaf wrapper and fold gently into a rectangular parcel. have your sekala ready with water at a simmer and layer the parcels in as you prepare them. when theyre all done, cover and steam on medium high for about minutes