Puttu and Payaru

Puttu and Payaru

Puttu, common breakfast in Kerala, is prepared with specially processed puttu flour and served with kadala curry, papad and bananas.

Now-a-days, we get ready made Puttu flour in stores.

Instead of spicy kadala curry, we can also make "Siru Payaru" (Green gram) gravy and serve with Puttu.

Ingredients:

Puttu flour - 2 cups
Fresh coconut gratings - 2 cups
Salt - 1 teaspoon

Method:

Put puttu flour in a big bowl and add salt. Sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely. This is the correct texture for making puttu.

Take the Puttu kuzhal (Mould) and start filling it with one tablespoon coconut gratings and two tablespoons of puttu flour and then one tablespoon coconut and two tablespoons of puttu flour and repeat this till the Puttu kuzhal is filled upto top of the mould. Close the mould with lid and steam it for ten minutes.

Using the long thin metal rod, push it from the bottom and remove the puttu from the mould.

If you do not have the mould, then just mix the coconut gratings with puttu flour and put it in idli plate and steam it in the idli cooker.

Siru payaru (Green Gram) Gravy:


Ingredients:

Green Gram - 1 cup
Salt - 1/2 teaspoon

Method:

Soak the gram in water over night. Wash and add two cups of water and pressure cook for 2 to 3 whistles. Add salt and just mash it.

This gravy is non-spicy and go well with the steamed puttu.

Puttu and payaru is very filling and healthy too.