Puttu is a culinary specialty in
Tamil Nadu, Sri Lanka and Kerala. It is a steamed rice cake which
is a favourite breakfast of most Tamils and Malayalees. In Kerala,
Puttu is a favorite item served with Kadala (Chenna) Curry or
Banana or Papadams. Puttu is normally made of rice powder, but
other variations with wheat flour, flour made from tapioca and
even maida are also used. Puttu is also served with spicy egg
curry, and chicken stew.
Puttu is steamed in a special utensil called "Puttu Kutti" (Puttu
maker). It consists of two sections. The lower bulkier portion is
where the water for steaming is stored. The upper detachable
leaner portion which is separated from lower portion with
peforated lids so as to allow the steam to pass through and bake
the rice powder which has been filled. The upper portion of the
leaner section is covered with a peforated cup shaped lid once it
is filled with rice powder.
Many people use idly moulds also to make puttu. One can use a
coconut shell also to make puttu. It is called as "Chiratta Puttu".
"Chiratta" means coconut shell.