Kulae Puttu Recipe

Ingredients For Kulae Puttu Recipe

• 300 gram Raw rice, soaked for 6 8 hours
• 1 The equivalent amount of fine thari, soaked for hour
• can You also use suji/rava but the texture will be more grainy than that of kulae puttu made with soaked and ground rice
• 500 gram Jackfruit pulp or ripe banana pulp
• 0.5 Coconut 1/4 to be grated and the rest sliced into thin slivers about 1 cm long
• 0.25 teaspoon Baking soda . it makes for a less dense cake, but i prefer the version without
• 200 As required Gms jaggery
• If youre using banana pulp, add a little ground cardamom to the mixture
• 1 pinch Salt
• 25 piece Banana leaf, of about 83x 63
• can Banana leaves need to be heated briefly to soften them and make them flexible enough to fold without breaking. this be done by pressing them on a heated griddle, passing them gently over a flame, or, as i do, tossing them in a hot oven briefly
• Grind the soaked rice to a smooth paste with a little water
• spoon Combine the ground rice with the jaggery, jackfruit pulp, coconut, salt, and baking soda if youre using it. mix thoroughly. you should have a soft, moist batter that is thick enough into the banana leaves without being too runny
• 30 tablespoon Place two the batter in the centre a banana leaf wrapper and fold gently into a rectangular parcel. have your sekala ready with water at a simmer and layer the parcels in as you prepare them. when theyre all done, cover and steam on medium high for about minutes