Puttu is a popular breakfast and snack item prepared southern part of India especially in state of Kerala. My mom makes nice puttu like rice puttu, ragi puttu for our evening snack during school days. Few years back my elder son was diagnosed allergic to rice and its preparations so I was on the look out for recipes with wheat. Earlier I made puttu with wheat flour used for making rotis. But in the recent years ready made wheat puttu flour is available in the stores which makes this recipe all the more easier.
Wheat puttu was really amazing than any other puttu because of its nice aroma and taste. Try this really filling puttu recipe….you’ll love it…
Ingredients
- 1 cup Wheat flour
- 2 tbsp Grated coconut
- 1 tsp Ghee
- 2 to 3 tsp Sugar (or add as needed)
- Warm water as needed
- Salt as needed
Method
- If you are using plain wheat flour and not puttu podi, first dry roast wheat flour over medium or low flame, continue roasting for about 5 to 10 minutes or until you get nice aroma and raw smell goes. By the time wheat flour would have changed its color to a slightly brown color. Remove from the stove. Be attentive while roasting the wheat flour as it gets burnt easily. Also it will spoil the taste of puttu.
- Transfer roasted wheat flour immediately to a mixing bowl, to avoid over frying of flour. Mix salt in warm water. When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and mix gently. The flour should look slightly crumbly in texture.
- Next transfer the crumbly flour to a mixer grinder and give 1 or 2 pulse to get soft and lump free texture. Do not overdo it or you will end up getting lumps.
- Meanwhile preheat puttu maker, spread some grated coconut spread then the crumbly flour and top it gain with grated coconut. Steam it for 10 minutes or until well cooked. Allow it to cool before removing it from puttu maker.
- Serve warm with bananas or kadala curry.
