STEP 1.Wash and soak 1 cup kerala (matta) rice for 5 to 6 hours. Drain and dry the rice.
Cooking Directions
STEP 1.In the food processor attach the chopping-mincing blade and add 1 cup washed, soaked and dried Kerala (matta) rice. Grind to a coarse powder. Do not paste. Empty into a mixing bowl.
STEP 2.Add ½ cup freshly grated coconut, ½ tsp salt and mix well.
STEP 3.Add enough water to make a wet mixture. It should not be mushy. When pressed together it should hold and stay together.
STEP 4.In the puttu steamer add a bottom layer of grated coconut, press it in gently. For the next layer add the puttu mix 3/4th way full and press gently, not tight. Lastly, add another layer of grated coconut and pack it in lightly. Place the cover.
STEP 5.Place it in the heat and steam for about 10 minutes till steam escapes the top, continue to steam for another 5 minutes. Turn off the gas.
STEP 6.Kerala puttu is ready. Open the steamer and push the puttu out onto a plate. Serve with Kadala curry.
Nutrition value
1030
calories per serving
34 g Fat18 g Protein160 g Carbs13 g FiberOther
Current Totals
Fat
34g
Protein
18g
Carbs
160g
Fiber
13g
MacroNutrients
Carbs
160g
Protein
18g
Fiber
13g
Fats
Fat
34g
Vitamins & Minerals
Calcium
37mg
Iron
10mg
Vitamin A
2mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
19mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
155mg
Manganese
2mg
Phosphorus
355mg
Selenium
0mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment