Chiratta Puttu | Puttu | Pittu | Steamed Indian Rice Cake

Steamed Rice flour with coconut fillings in coconut shell

Chiratta Puttu. Wondering what?? It's none other than the traditional Kerala breakfast prepared in the very traditional way. Both me & Deeps go gaga over puttu. But we do not have the required apparatus (puttu kutti) here for preparing it. But that did not stop us from preparing and relishing it.. Yes, Deeps found the way. Infact amma (mil) used to prepare puttu using chiratta (coconut shell) it seems. And he says that it is more tastier than the ones prepared using the puttu maker. And so with this new found way, puttu is now a regular in our weekend menu 

There are also several other ways to prepare and relish this dish. If you can't get hold of a coconut shell or puttu maker then also it's fine. Prepare the rice flour and you can double boil it till done (My mom use this way at times). Or use idly plates to place the prepared flour & steam in pressure cooker (I have never tried this, but have read about it). And as to serving, it can be enjoyed with Banana, sugar & pappad | Milk & sugar | Cherupayar (green gram) curry | Kadala (Chick peas) curry | Chicken gravy | Beef curry | Sambar. Ohh yes, I have tried all these combinations  And Yet to be tried one is the stuffed egg masala puttu. Maybe, some other day  

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Yields: 5 nos

I Used:

Rice Flour/Puttu Flour - 2 cups Grated coconut - ¼ cup Salt  - As needed Water - As needed Coconut Husk - 2 halves

The Way:

1. In a pan roast the rice flour on low flame for about 5-6 minutes. Stir continuously to avoid over roasting or burning
• Home made rice flour or store bought rice flour can be used
• For home made ones, 
• Soak rice in water for 2-3 hours 
• Drain off the water and dry the rice by spreading it over a large towel or white cloth
• Once dried, grind to a coarse powder
• Roast this flour as mentioned above. You can use this immediately for making puttu or idiyappam or store it away in air tight containers for further use
• Store bought ones can also be roasted and stored away for future use
2. If using store bought puttu powder, skip the first step
3. Take the flour/powder in a bowl. Add salt and mix
4. Sprinkle water over the powder and mix till it becomes moist or rather wet 
• Do not add the entire water together. This would make the mixture into a dough form which is not what is required
• It should be of a crumby consistency as in the pic
• For beginners, it is better to use a large plate rather than a bowl. Take a little quantity of powder, sprinkle water & mix. Once that portion is ready keep that at one corner of the plate and start working on a new portion till the entire powder is done (Mom taught me this way :))
• To check if it's done, take a fistful of the prepared flour. If it clings together & the flour doesn't fall off, then it is done (Mom's tip)
• It took me around two third glass of water for 2 cups of flour

1. Take one half of the coconut shell. Drill a hole through one eye using knife 
2. If using the shell for the first time, you can soak it in water overnight so that it becomes soft (strictly optional)
3. Place little grated coconut in the coconut shell. Add the prepared flour on top of it. Cover it off with another layer of grated coconut

1. Take 2 glasses of water in the pressure cooker. Close it with the gasket on and leave it on medium flame
2. Once steam starts coming off from the whistle (where we place the lid) of the pressure cooker, place the coconut shell on the pressure cooker as shown in the pic
3. Steam the puttu for 10-12 minutes on medium flame

1. Remove it from the flame and place the shell inverted onto a plate. Wait for 2 minutes. Then remove the puttu from the shell by giving it a gentle tap

Notes:

I used stored bought chemba rice puttu powder

Cheers,

Chitz