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Puttu
புட்டு (put-two, ˈpuʈːɯ) in the Tamil language, meaning “portioned”)
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     Puttu is a fluffy delight, a traditional steamed rice cake and a childhood favourite of mine. A steaming bowl of fresh Puttu, tropical fragrances, melting cane sugar, creamy milk, and banana, has always been a warm embrace of home. This breakfast dish is loved by many from the states of South India, Kerala, Tamil Nadu, Karnataka, and the country of Sri Lanka. Traditional cuisine is one of few ties which pull me to my roots.
     In the sultry days of summer holidays in late 1970s Tamil Nadu, Amma (அம்மா, meaning mom) could wish for nothing more than the sweet and crumbly delicacy that waited behind her Aaththa’s door (ஆத்தா, a name my Amma called her grandma). Paati (பாட்டி, a name I call my grandmother) and Amma traveled by city bus to Aaththa’s home in Sathankulam, a two hour’s distance from the city of Tirunelveli, India. Amma waited with a smile for the station name to be called. Scenery of palm trees, lakes, and rivers passed by, and the sun lept from the horizon. She would be greeted with open arms as she arrived, with a bounce in her step at Aaththa's door. As she crossed the threshold, world leaders and maps hung throughout the brilliant blue walls and an air of the 1950s, post-colonialist India welcomed her. Aththa would promise Amma’s favourite for the morning’s breakfast. 
     Amma was bubbling with energy, and her Aaththa, dignified. Yet the pair thoroughly enjoyed each other’s company. They shared lengthy walks in town, collecting water, and chatting with passing neighbours. Despite her poised nature, Aaththa was the neighbourhood chatterbox. She enjoyed her granddaughter's company.

Layered Puttu!

      Aaththa prepared the flour as Amma watched, wide-eyed. She dehusked the raw red rice from the paddy fields, a short walk away. Hand pound with a large mortar and pestle. Amma's Thaatha (a name my Amma called her grandfather), would break a coconut from the backyard’s towering tropical palm. Living beside the white and blue home, in a small terracotta-roofed stable of her own, was a beloved madoo (மாடு, meaning cow), from which milk would be taken. A small sprinkle of cane sugar was all that was bought from the market. Thaatha grew hundreds of banana trees of many varieties. Banana bunches hung from the ceiling as though from a jungle’s swaying branches. By morning, on a banana leaf was served a steaming mountain of scrumptious Sivappu Puttu, red Puttu, grated coconut, a steel cup filled with warmed milk, paired with banana. 
      In my family, Puttu never fails to bring smiles to the breakfast table. I hope it offers the same comfort to all who give it a try!

Puttu Recipe

 Ingredients
Puttu:

• 1 cup coarse rice flour 

      Sometimes referred to as Puttu flour, to create red puttu, use red rice flour,            alternatively whole wheat flour, and white whole wheat flour can be used

• 1 cup grated coconut

        Fresh or pre-prepared 

• ⅓ - ½ cup warm water, additional water for steaming

       This quantity varies depending on flour, adjust as necessary to reach                         desired consistency

• ​About ¼ teaspoon salt 

            Salt to taste

Toppings and sides:

• Brown sugar or cane sugar (jaggery) to taste

      Add sugar to your desired sweetness, this step can be omitted for savory
      Puttu

• Milk of choice

      Milk alternatives such as oatmilk, almond milk, and coconut milk can be                served along with Puttu (Perhaps this can be shared with a madoo!)

• Banana

      Any variety of banana pairs wonderfully with sweet Puttu!
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Puttu Ingredients

Kitchen Equipment: 

• Medium sized mixing bowl
• Plate or lid (To cover bowl)
• Mixing utensils

     Spoon, fork, whisk, or by hand

• Measuring cups
• Heat source 

      Hot plate, gas stove, oven top, electric stove, stone oven, etc…  I use an       electric stove top

• Pressure cooker, instant pot, or regular pot with a lid

      Any pot will do, if using a Puttu maker, it is placed on top of a pressure cooker. If using a steaming basket, it  can be placed in an instant pot, pressure cooker or over a regular pot.

• Puttu Maker

    This is a niche kitchen tool. It can be found at a local India store, or online. Below are two links to Puttu makers available on Amazon:

Option 1, Option 2

There are many alternatives, including an idli maker, a small cup or bowl with a steaming basket, or cotton cloth. 
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    Optional:

• Steaming basket​​

Steel Puttu Maker

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Puttu Recipe Video

Step-By-Step Puttu Recipe Video!

Each image corresponds directly to the steps detailed below.
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Enjoy! 

Recipe Steps:
Serves 2-3

1. Measure coarse rice flour and place in a medium size mixing bowl
2. Add salt, or salt to taste, and mix evenly with the flour.
3. For soft and fluffy Puttu, this step is crucial. Measure warm water and gradually sprinkle into the flour mixture. Mix evenly, by hand or using a utensil of choice. Do not add water all at once. (Refer to above video for a visual of the desired consistency & procedure)
4. Continue this process until the mixture reaches a bread crumb texture. The moistened flour mixture should hold its shape when pressed into a ball, and crumble when pressed further, similar to wet sand. The flour should not be pasty or sticky. 
5. Cover the bowl and let the flour mixture sit at room temperature for 20 minutes.
6.  If using fresh coconut, while the mixture is resting, break and grate the coconut. (additional materials may be required for this step)
7. Uncover the flour, add additional water to reach the desired texture once again (Flour will have absorbed some water)
8. Measure grated coconut.
9. Place water in a pot, pressure cooker or instant pot and set flame to high, let the water reach a roaring boil in preparation for steaming. 

Steps to Steam:

1. Using a spoon, spread 1-2 spoonfuls of coconut into the puttu maker, or steaming vessel of choosing. 
2. Spread 3-4 large spoonfuls of prepared Puttu mixture above the coconut layer. 
3. Continue alternating with Puttu mixture and coconut, finishing with a final layer of coconut 1 cm below the rim of the steaming container, do not overfill. The Puttu and coconut will create a striped pattern.
4. Place the Puttu maker or stemming vessel on the steamer (pressure cooker, instant pot, or pot), set to a medium the flame, and steam for 11 minutes. ‘

Serving:

1. Carefully push the Puttu from the cylindrical Puttu maker. The Puttu will resemble a cylinder or dome striped with coconut. If desired, keep the Puttu in this tube shape. 
2. For a sweet variation, mash the Puttu tube or dome gently with a fork and add sugar to taste. Move the crumbled Puttu to a dish, such as a bowl, plate, or traditional banana leaf. This was my Amma and Aththa's favourite variation! Serve immediately with warmed milk and banana, or omit the sugar and milk for a savory Puttu served with a spiced curry.
   
3. ​ Enjoy!​

Enjoy The Puttu!