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Kozha Puttu :-)

September 19, 2015

Kozha Puttu made of Rice or Ragi or Whole Wheat flour is staple Kerala breakfast. Simplest to make if you have the handy non-electrical appliance.

I am not an expert in making Puttu but make it anyway for supper. We have Ragi or Whole Wheat Kozha Puttu regularly once a week. Kozha means tube in Mallu/Tamil language Since we steam the puttu in a tube (in tube shape), the name.

I luv traditional Mallu cuisine in Kerala restaurants. Ente Keralam 🙂 For that matter, luv all Indian states’ cuisines – each is different and special in its own way. Luv Kannadiga Sambar and curries with a hint of ‘gur’ (jaggery in everything). Simply luv the Jain food & Gujarati food.

Ingredients:

You can make your own ragi/whole wheat/rice flour (pounding at home or getting it done in shops) – but i go for a packet from shop which is hassle-free. And good enough.

Ragi/Whole Wheat flour (the usual regular one is plain Rice flour) – 150 or 200 gms (Keralites use Red Rice or boiled rice)

Salt

Water

Coconut scrapings (optional)

(Shall click better photos next time & upload 🙂  I had to hastily scramble for the SLR which could be a reason. Besides handling both the hot puttu & cam became a bit too much so finally the Puttu broke into 2 pieces like the Titanic!) Normally I am famous for bad pictures aka poor presentation but here merit an award in the category I guess 🙂

Method:

Sift the Ragi/Whole Wheat flour for lumps. Sprinkle little water on adding mild salt (or even brown sugar if you wish) and mix in a way that the sifted flour still pours loose even as it absorbs a little moisture. Keep aside for about 10 minutes.

Take water in the bottom part of the Puttu Maker. Install the top Kozha Part of the Puttu maker on the top of it. Gently push in the holed disc in its slotted place. Over this disc, within the Kozha upper part, slowly heap spoonfuls of the puttu flour to the level you want.

In case you may want to add coconut scrapings in between, heap only half of the tube with the flour. Add the coconut scrapes next to 1/2 inch thickness. On top of this, heap the flour again to the level you want. Flatten the top of the flour but DO NOT COMPACT THE FLOUR TIGHT.

Close the puttu maker with the lid and switch on the gas stove.

Steam for upto 15 minutes (may vary with the size of your burner).

Switch off when you get the flavours and allow a standing time of about 5-10 minutes.

Gently take the top lid and using a cloth, remove the tube part of the puttu maker with extreme care. This is because the puttu maker will be boiling hot to our touch.

Use a wooden/plastic stick/pick to gently push the steamed cylindrical puttu from the disc side onto a plate.

The steamed puttu will drop down in single piece next.

The steamed Ragi/Whole Wheat Kozha Puttu will be cyclindrical in shape.

You can do more batches if you want. Going for a large puttu maker will give you bigger chunks of Kozha puttu. I use 2 at a time to make 2 long Puttus simultaneously which can be each divided into 2 parts. Easily therefore serves 2 this way.

Serve the puttu hot with ‘Kadalai curry’ (black channa gravy), the traditional Keralite way.

Kozha Puttu – Whole Wheat/Ragi is steamed and 100% oil-free. Easily digestible and hence good for convalescing patients. Once a while we also make the regular Rice Puttu. This is one dish which is as light as fluffy Idlis on your stomach. Its my most favourite breakfast dish ever over even our Idli/Dosa.

This is how the Ragi Kozha Puttu generally looks in restaurants, stuffed with coconut scrapes, and served with Kadalai curry. Kozha puttu is ideal for calorie watchers. Light on your stomach and therefore it is now our dinner food rather than breakfast food.Excellent food for diabetics who needn’t have to add salt or sugar to the dish (in preparation). We avoid Rice Puttu always and go for Ragi or Whole Wheat Puttu only.  (below) Pic courtesy: Google. I do get the perfect shape but my pictures are hardly this good. One more thing, the Puttu must be flaky – not too solid/hard. The secret lies is getting the desired consistency. A Puttu must be slightly denser than ‘dhokla’ and still softer than that of even our ‘mallippoo’ ‘Idli.’ Or may be it is like that of the tea cake? If you break it, it must be coarse powdery. We can always perfect our timing & consistency with practice. The puttu must still be perfectly and wholly steamed.

Sorry I lack aesthetic sense to make such a good presentation:-) Shall substitute with better pix when I make better Puttu 🙂

The price of the Puttu appliance varies within the range 100-500 bucks depending on the brand, metal/wood & size. Its a good investment, believe me.

I feel Whole Wheat/Ragi Puttu must be staple menu in those of adults 40+ for its low or almost nil glycemic content and rich fibre levels.

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