Friday, December 6, 2013

Gothumai Puttu / Steamed Wheat / Wheat Puttu

My style puutu without puttu maker....makes job easier in one go....
You can also try this in rice flour,i prefer wheat puttu more than rice puttu.For rice puttu replace wheat flour with rice flour


About Puttu :

Puttu ( Malayalam pronounced [ˈputtu],Tamil: புட்டு, பிட்டு ) is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian state of Kerala as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar or chickpea curry or banana.
Puttu means 'portioned' in Tamil and as the dish is prevalent in Tamil-speaking areas in South India and Sri Lanka this is the likely origin of its name.
Puttu has been mentioned in works of Tamil literature, including:
  • Thiruvilaiyadal Puranam, a 16th-century Tamil epic. This was written by Param jyoti Munivar and describes 64 divine acts of Somasundara Peruman (Lord Shiva of Madurai).
  • Puttu principally consists of coarsely ground rice, grated coconut and water. It is often spiced with cumin, but may have other spices. The Sri Lankan variant is usually made with wheat flour or red rice-flour without cumin.

Preparation:

  • Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut.
  • Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu — where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
    A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.

    Chirratu Puttu steaming vessel - top view with lid removed

    Puto bumbong (Philippines)
    Further alternative cooking vesesls include a pan similar to an idli pan with small holes in the bottom, pressure cookers and, mainly in the Malay Archipelago, hollow bamboo stalks.
  • Puttu is frequently served with various breakfast dishes, such as papadumplantain, fish curry, jackfruit, mango, chicken curry andkadala curry. In some areas of Kerala people eat puttu accompanied by sweet black coffee. In Tamil Nadu it is served with grated coconut with jaggery made of palm or sugar cane, or with sweetened coconut milk. In Sri Lanka, pittu is usually accompanied with tripecurry, fish or a meat curry, coconut milk and a sambol.
  • Some variations of puttu use other grains such as wheat flour, tapioca and corn flour. The layered filling of coconut can be replaced by other foods, such as egg curry or banana.
    Puttu prepared in a ball shape are called manipputtu.
    In the Malay Archipelago, puttu, known as putu bambu in Malay or puto bumbóng in Tagalog, consists of rice flour cooked with palm sugarpandan leaf and desiccated coconut, steamed in bamboo pipes.
  • In 2006, students of the Oriental school of Hotel Management in Wayanad in north Kerala made a 10 foot long puttu. They cooked the giant puttu in a specially designed 12 foot long aluminium mould, using 20 coconuts and 26 kg of powdered rice. It took about one and a half hours to cook.





Ingredients:


Wheat Flour / Rice Flour - 3 cups
Coconut Flakes - 1 cup
Salt
water - for sprinkling
Puttu Maker(if u have) otherwise Regular steamer

Method:


1.Mix Flour ,salt and sprinkle water so u get a fluffy but little small clumps of flour, but not wet one.If you have food processor / Stand mixer run all this ingredient with a tbsp water ,in this method u can get a separated yet wet flour nicely.The Consistency of flour should be like wet sand.Using bowl and hand is also very easy,sprinkle water and make it look like wet sand(Check Photo Below)



2.If you hold the flour in hand it should form shape and if you break it ,it has to break easily.Thats the consistency of flour for puttu.



3.Take any steamer and fill water in base pan and place paper towel or muslin cloth on the top pan and keep the top pan on top of bottom pan,like shown in the photo below




4.Put the flour in the pot and top it with coconut flakes so its covered in single layer on top of the flour.


5.Cover it with lid and steam for 10 min



4.Hot delicious puttu is ready....


Serve with banana ,papadam and payaru...or Kadala Curry or even Sambar




Tips:



  1. You can try this puttu with Rice Flour also
  2. Did you lot of puttu ,don't worry left over puttu can be made into kolukattai's


Related Recipe:


Kadala Curry
Sambar
Wheat Kolukattai

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