{"id":703,"date":"2013-07-13T15:42:12","date_gmt":"2013-07-13T23:42:12","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=703"},"modified":"2015-04-07T12:55:08","modified_gmt":"2015-04-07T20:55:08","slug":"chiratta-puttu","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/chiratta-puttu\/","title":{"rendered":"Chiratta Puttu (\u0d1a\u0d3f\u0d30\u0d1f\u0d4d\u0d1f \u0d2a\u0d41\u0d1f\u0d4d\u0d1f\u0d4d)"},"content":{"rendered":"

\"Chiratta<\/a><\/p>\n

Puttu (\u0d2a\u0d41\u0d1f\u0d4d\u0d1f\u0d4d) is a traditional breakfast dish of Kerala and nothing new making it. But making it with the coconut shell (\u0d1a\u0d3f\u0d30\u0d1f\u0d4d\u0d1f ) in my kitchen here in Sunnyvale was little bit challenging. First I prepared coconut shell for this- the half shell with the eyes on it- cleaning it well and making the proper sized opening on one of the eyes to fit it to the pressure cooker whistle pipe.<\/p>\n

For someone not familiar of making Puttu; preparing the mix for Puttu is little tricky as we are not trying to make a dough. After mixing, the prepared flour should be like bread crumbs with enough moisture; at the same time without any lumps in it. For better steam cooking the proper moister level of the prepared flour is very important. . \u00a0This time I used ready to cook Corn puttu flour, bought from Indian market, but the method will be same if we use any other flours like wheat, rice, ragi or tapioca.<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. Corn puttu flour : \u00a0 2 C<\/li>\n
  2. Grated Coconut\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 : \u00be \u00a0C<\/li>\n
  3. Salt for taste<\/li>\n
  4. Water as needed<\/li>\n<\/ol>\n
    \"Ingredients\"<\/a>
    Ingredients<\/figcaption><\/figure>\n

    Method<\/strong><\/p>\n