How do you make Puttu that is soft and crumbly, not a single dense cake, in the 'puttu kutti' steamer?

Question

How do you make Puttu that is soft and crumbly in the steamer? Learn the technique to prevent it from becoming a single, dense, heavy cake.

Answer 1

To make soft and crumbly Puttu, use the correct ratio of rice flour to water, lightly roast the rice flour, and ensure even steaming in the 'puttu kutti'.

Detailed Explanation:

Making soft and crumbly Puttu requires attention to a few key steps. Here's a breakdown:

1. Choose the Right Rice Flour: Use Puttu flour, which is specifically ground for this purpose. It's usually coarser than regular rice flour.

2. Roast the Rice Flour Lightly: Dry roast the rice flour in a pan over low heat for about 5-7 minutes. This removes excess moisture and prevents a dense, sticky texture. Be careful not to brown it.

3. Hydrate the Flour Correctly: This is crucial. Gradually sprinkle warm water (not hot) into the roasted rice flour while mixing with your fingertips. The mixture should resemble breadcrumbs and hold its shape when pressed lightly in your palm, but crumble easily. A good starting ratio is about 1 cup of rice flour to ½ cup of water, but adjust as needed.

4. Add Salt: Mix in salt to taste with the moistened rice flour.

5. Layer with Coconut: In the 'puttu kutti', alternate layers of grated coconut and the rice flour mixture. Start and end with coconut.

6. Steam Evenly: Steam the Puttu until steam escapes from the top holes of the 'puttu kutti'. This usually takes about 5-7 minutes. Don't over-steam, as this can make it dense.

7. Serve Immediately: Once cooked, gently push the Puttu out of the 'puttu kutti' and serve hot with your favorite side dish, such as kadala curry or banana.

Pro Tip:

Avoid adding too much water to the rice flour mixture. Over-hydration is the most common reason for dense Puttu. If you accidentally add too much water, add a little more dry roasted rice flour to balance it out.