Puttu
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Puttu (Malayalam: പുട്ട്,pronounced [puʈːɨ̆]) is a culinary specialty in Kerala. It is also popular in certain areas of Sri Lanka and Tamil Nadu. It is made by steaming wet rice powder. Of late, other variations with wheat flour, flour made from tapioca, corn and ragi and even maida are also used. Puttu is also served with various dishes, most popularly papadam, yellow Kerala plantain, chicken curry etc.
For steaming the puttu, there is a special utensil called Puttu Kutti. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated cup shaped lid once it is filled with rice powder. Another variant is the chiratta puttu, where the steaming is done on a coconut shell die.
[edit] See also
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