By Ujjainee Roy
September 13, 2024
Puttu is a traditional South Indian and Sri Lankan breakfast dish made with rice flour and coconut, typically steamed in a cylindrical mold. For a healthier twist, oats can be used in place of rice flour, providing a fiber-rich and nutritious alternative. Soft oats puttu is not only delicious but also an excellent way to incorporate oats into your diet, especially for those looking for a wholesome breakfast option.
– 1 cup oats (quick-cooking or rolled oats) – ¼ cup freshly grated coconut (optional, for layering) – ¼ tsp salt – Water (as needed) – 1 tsp ghee (optional, for flavor)
Dry roast the oats in a pan on low heat until they turn slightly golden and emit a nutty aroma. This should take about 3-4 minutes. Make sure not to over-toast them. Let the roasted oats cool down completely.
Once cooled, grind the roasted oats into a coarse powder using a blender or food processor. The texture should resemble rice flour, but a bit grainier. Transfer the ground oats to a mixing bowl. Add salt and mix well.
Gradually sprinkle water into the mixture, a little at a time, and mix with your hands. The goal is to achieve a crumbly texture, similar to damp sand. The mixture should hold its shape when pressed but should not become sticky.
If using a puttu maker, assemble it with the perforated disc at the bottom of the cylindrical tube. Layer the bottom with 2 tablespoons of grated coconut (optional) and then add the oats mixture on top, filling the tube about three-quarters full.
Place the puttu maker on top of a pot of boiling water, ensuring that the steam can pass through the oats mixture. Steam for about 6-8 minutes or until you see steam coming out of the top of the puttu maker.
Carefully push the puttu out of the cylindrical mold using a skewer or spoon. Drizzle a little ghee over the puttu for added flavor (optional).