STEP 1.Wash and soak 1 cup kerala (matta) rice for 5 to 6 hours. Drain and dry the rice.
Cooking Directions
STEP 1.In the food processor attach the chopping-mincing blade and add 1 cup washed, soaked and dried Kerala (matta) rice. Grind to a coarse powder. Do not paste. Empty into a mixing bowl.
STEP 2.Add ½ cup freshly grated coconut, ½ tsp salt and mix well.
STEP 3.Add enough water to make a wet mixture. It should not be mushy. When pressed together it should hold and stay together.
STEP 4.In the puttu steamer add a bottom layer of grated coconut, press it in gently. For the next layer add the puttu mix 3/4th way full and press gently, not tight. Lastly, add another layer of grated coconut and pack it in lightly. Place the cover.
STEP 5.Place it in the heat and steam for about 10 minutes till steam escapes the top, continue to steam for another 5 minutes. Turn off the gas.
STEP 6.Kerala puttu is ready. Open the steamer and push the puttu out onto a plate. Serve with Kadala curry.
Nutrition value
1030
calories per serving
34 g Fat18 g Protein160 g Carbs13 g FiberOther
Current Totals
34 g Fat
18 g Protein
160 g Carbs
13 g Fiber
MacroNutrients
Carbs
160 g
Protein
18 g
Fiber
13 g
Fats
Fat
34 g
Vitamins & Minerals
Calcium
37 mg
Iron
10 mg
Vitamin A
2 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
19 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
155 mg
Manganese
2 mg
Phosphorus
355 mg
Selenium
0 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment