Puttu

Puttu is a traditional breakfast dish that originates from the Indian subcontinent. It is especially popular in the Kerala, Tamil Nadu, and parts of Karnataka and Sri Lanka. Puttu is made from rice flour and coconut, and is usually served with side dishes such as chickpea curry, banana, or papadum.

History

The exact origins of Puttu are unclear, but it is believed to have been a staple food in the Dravidian civilization. The dish is mentioned in Tamil literature as early as the 1st century AD.

Preparation

Puttu is made by mixing rice flour with water and salt, and layering it with grated coconut in a cylindrical steamer called a Puttu Kutti. The mixture is then steamed until it is cooked through. The dish is traditionally served hot and is often eaten for breakfast.

Variations

There are several variations of Puttu, including Ragi Puttu, which is made with finger millet flour, and Wheat Puttu, which is made with wheat flour. In some regions, Puttu is also made with corn flour or tapioca.

Cultural Significance

Puttu is an integral part of the cuisine in Kerala and Tamil Nadu, and is often served during festivals and special occasions. It is also a common street food in these regions.

Health Benefits

Puttu is a healthy dish as it is steamed and does not require any oil for cooking. It is rich in carbohydrates and provides energy for the day. The addition of coconut adds dietary fiber and essential nutrients to the dish.

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  Puttu maker - clay

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  Wheat puttu and banana

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  Puttu with different flours

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