Swamis Puttupodi White, 1kg
TRADITIONAL KERALA PUTTU PODI WHITE
Ingredients: Rice flour
Container type: Packet
Weight: 1 kg
Material Feature: Vegetarian
This is a Vegetarian product.
About this item: Swamis Puttu Podi is for making soft and tasty Puttu, the traditional breakfast item of Kerala. Best for making soft, traditional Kerala style Puttu with authentic taste.
Enjoy tasty, traditional Puttu with Swamis Puttupodi
Puttu is arguably one of the most favorite breakfast items for Keralites and is now much loved around the world. Puttu is very often served with “Kadala Curry” (Kerala style Chickpeas Curry with roasted coconut or coconut milk). Puttu is basically steamed rice flour in a cylindrical shape. The rice flour is first made wet slightly and evenly and then filled in the cylindrical shaped puttu vessel which is now often made of stainless steel but was traditionally made of bamboo. The traditional bamboo puttu maker gives the puttu a special aroma.
The first filling is a layer of grated coconut then goes in a layer of rice flour and then again, a layer of grated coconut and so on till ending with a layer of grated coconut. Nowadays, a variety of puttu is made with intermittent layers of vegetables, curries, meat chunks and such. The best-tasting puttu is made from well-selected rice that is perfect for it. Swamis Puttupodi is made from the finest rice, ground to perfection and roasted to the right constituency so that you can make and taste just the perfect puttu.
How to make puttufrom Swamis Puttupodi
- Take 1 cup Swamis Puttupodi in a mixing bowl or a pan.
- Add ⅓ teaspoon salt or as required.
- Mix very well.
- now sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour. So you can add accordingly.
- Begin to mix the rice flour and the water with your fingers or with a spoon or fork. Let the rice power soak in the water yet remain without lumps and loose. You can note that the rice will get a bit fluffed with the water. Through trial and error, you will find out the right amount of rice flour to water ratio so begin with a smaller amount and add a bit of each to get the right constituency.
- You can run a fork through puttupodi to break up any lumps.
- Pour 2 to 3 cups of water into the base vessel of the puttukudam.
- Keep on the stovetop and let the water start boiling slightly.
- Place the perforated disc inside the cylindrical vessel and then add a few tablespoons of fresh grated coconut and spread evenly.
- Then gently add the puttupodi till it reaches a quarter of the cylindrical vessel.
- Then add another layer of grated coconut. Then add the puttu flour again. Till ending with a layer of grated coconut. The flame can be put to medium. Cover the top with the lid and let it seam for about 5-8 minutes once the steam starts appearing over the vents in the lid.
- Once nicely cooked, remove the cylindrical part from the base vessel. Allow the puttuto cool for a couple of minutes. And then push out the puttu on to a plate with a wooden skewer or a long spoon. (Normally the puttu maker vessel is provided with a stainless steel rod)
- Serve puttumade with Swamis Puttupodiwith freshly kadala curry or veg / potato stew. The best side items include freshly fried pappadams and boiled ‘nendhra’ bananas or ripe bananas with a dash of sugar.