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South Indian cuisine gives us a diverse range of dishes that is popular even across the borders. Talking particularly about breakfast, this region has got a plethora of delicious recipes that are not only easy to prepare but also good for our health. Idli-sambar, dosa, uttapam, pongal and upma are some of the classic South Indian dishes that are relished in the morning. But have you ever tried puttu from Kerala?
This beloved steamed rice cake from “God’s own country” has a soft texture and aromatic flavour that is enjoyed by people of all ages. It is mostly accompanied by kadala curry, ripe bananas, papadam and coconut chutney. Puttu is traditionally made from rice flour, but this cylindrical-shaped breakfast delight has got many varieties.
From ragi to chembu, here are five varieties of puttu you can prepare for your next breakfast:
Ragi Puttu
Ragi puttu is gaining popularity for its nutritional benefits. Ragi flour, known for its high calcium and fibre content, is combined with grated coconut and steamed to perfection. Ragi puttu has a unique earthy flavour that pairs well with spicy curries or a dollop of fresh yoghurt. It is a perfect breakfast for those who are trying to shed some kilos from their body.
Plain Rice Puttu
The classic and most widely known variety of puttu is the plain rice puttu. Made with rice flour, grated coconut, and water, it showcases the true essence of this iconic dish. The rice flour is steamed to perfection, resulting in a fluffy and tender texture. This versatile version of puttu pairs wonderfully with a variety of curries and coconut chutney.
Wheat Puttu
For those seeking a healthier alternative, wheat puttu is an excellent choice. Instead of rice flour, finely ground wheat flour is used, providing a nuttier and heartier flavour. Wheat puttu is often enjoyed with a side of ripe bananas and a drizzle of ghee, creating a delightful combination that satisfies both the taste buds and the health conscious.
Rava Puttu
Rava puttu is made with semolina instead of rice flour. The semolina is combined with grated coconut and steamed, until it has got a light and crumbly texture. Rava puttu has a delightful nutty flavour that pairs well with a variety of accompaniments such as banana, kadala curry, or a sprinkle of sugar.
Chembu Puttu
Made with colocasia (taro) root, grated coconut, and a dash of spices, this is a unique variation of the traditional puttu. The grated colocasia is steamed along with coconut, resulting in a soft and moist texture. Chembu puttu is a perfect combination of earthy flavours and is often enjoyed with tangy chutneys or curries.
