Indian Puttu Recipe

Roasted rice flour: This is the main ingredient for puttu, giving it its unique texture and flavor.

Grated coconut: Adds a layer of sweetness and moisture to the puttu.

Salt: Enhances the overall flavor of the dish.

Water: Used to moisten the rice flour to the right consistency.

When adding water to the rice flour mixture, use a spray bottle to evenly distribute the moisture. This helps achieve the perfect breadcrumb-like consistency without making the mixture too wet.

• roasted rice flour - Substitute with semolina: Semolina has a similar texture and can be steamed to achieve a comparable consistency to roasted rice flour.

• roasted rice flour - Substitute with cornmeal: Cornmeal can provide a grainy texture similar to rice flour when steamed, though the flavor will be slightly different.

• grated coconut - Substitute with desiccated coconut: Desiccated coconut can be rehydrated with a bit of water to mimic the texture and moisture of freshly grated coconut.

• grated coconut - Substitute with coconut flakes: Coconut flakes can be finely chopped to resemble grated coconut and provide a similar flavor and texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide the necessary seasoning.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct substitute, though you may need to adjust the quantity slightly due to its coarser grain.

• water - Substitute with coconut water: Coconut water can add a subtle coconut flavor and moisture to the flour, enhancing the overall taste.

• water - Substitute with milk: Milk can be used to moisten the flour, adding a richer flavor and creamier texture to the puttu.

• Allow the puttu to cool completely at room temperature before storing. This helps prevent condensation, which can make the puttu soggy.
• Transfer the cooled puttu into an airtight container. This will help maintain its texture and prevent it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator if you plan to consume the puttu within 2-3 days. This short-term storage keeps the puttu fresh and ready to reheat.
• For longer storage, wrap individual portions of puttu tightly in plastic wrap or aluminum foil. This prevents freezer burn and keeps the puttu from drying out.
• Place the wrapped portions in a freezer-safe ziplock bag or an airtight container. Label the container with the date to keep track of its freshness.
• When ready to enjoy, thaw the puttu in the refrigerator overnight. This gradual thawing helps retain its texture and flavor.
• Reheat the puttu by steaming it for a few minutes until it’s warmed through. This method helps restore its original softness and moisture.
• Alternatively, you can microwave the puttu by placing it in a microwave-safe dish with a damp paper towel over it. Heat in short intervals to avoid drying it out.
• Serve the reheated puttu with your favorite accompaniments like banana or curry, ensuring it tastes just as delightful as when freshly made.

• Steaming Method: Place the leftover puttu in a steamer or an idli cooker. Steam for about 5-7 minutes until it is heated through. This method retains the original texture and moisture of the puttu.

• Microwave Method: Transfer the puttu to a microwave-safe dish. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Pan Method: Heat a non-stick pan over low heat. Add the puttu and sprinkle a few drops of water over it. Cover the pan with a lid and let it heat for 3-5 minutes, stirring occasionally to avoid sticking.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the puttu in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 10 minutes or until warmed through.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place the puttu in a heatproof bowl and set it over the simmering water, making sure the bowl does not touch the water. Cover and steam for about 5-7 minutes.

• Rice Cooker Method: If you have a rice cooker with a steaming tray, place the puttu in the tray and add a little water to the cooker. Set it to the steaming function and heat for about 5 minutes.

• Large bowl: Used for mixing the rice flour and salt together.

• Puttu maker: A specialized steaming vessel used to layer and steam the puttu.

• Steamer: The base unit that provides the steam for the puttu maker.

• Measuring cups: Essential for accurately measuring the rice flour and grated coconut.

• Grater: Used to grate the coconut finely.

• Spoon: Useful for layering the coconut and rice flour mixture in the puttu maker.

• Water jug: For gradually adding water to the rice flour mixture.

• Stove: Required to heat the steamer and cook the puttu.

• Plate: For serving the hot puttu once it is steamed.

Prepare ingredients in advance: Measure and mix the rice flour and salt ahead of time to streamline the process.

Use pre-grated coconut: Save time by using store-bought grated coconut instead of grating it yourself.

Batch cooking: Make multiple batches of puttu at once and store them in the refrigerator for quick reheating.

Efficient layering: Set up an assembly line for layering the puttu maker to speed up the process.

Use a food processor: Quickly achieve the breadcrumb-like consistency by pulsing the rice flour mixture in a food processor.