Last Updated on September 17, 2022
If you have an Idli cooker, you may have wondered how to make puttu. In this article, we’ll go over how to make puttu from rice flour, ragi, or kuzha. You may also be wondering about using rice flour. In either case, the following steps will help you make puttu in your cooker. Once you’ve mastered these steps, you can move onto the next step – cooking puttu in your idli cooker!
Rice puttu
The first step in making rice puttu in an idli cooker is to prepare the ingredients. Rice flour should be cooled to room temperature. Jaggery should be scraped off the rice flour. Besides, the sesame oil should be ready. You can also watch the video below to see how to prepare puttu. After you have prepared all the ingredients, place them in a wide mouthed vessel. Keep warm salted water next to it. Now, hold the mixture between your fingers and thumb and gently press it in a circular motion. You should see a small lump forming after pressing the mixture.
The puttu flour should have a sand-like consistency. It should resemble wet beach sand when mixed. Mixing the flour with a spoon will make it easier to form the balls. Mixing it by hand is the best way to achieve the right consistency. Mix it until it is no longer lumpy, but still moist enough to keep the shape and crumble easily.
After you have prepared the kutty, you should add a little water to it. Then, cover the vessel and let it cook for about 20 minutes. Once it is done, you can serve it hot with kadala curry or papad. But before you start cooking, you should first prepare the rice puttu. If you have a stove top, you can use a traditional wooden spoon to stir the puttu mixture.
Puttu is a delicious and nutritious dish that has been popular in Southern India for generations. It is a staple breakfast dish and is commonly eaten with kadala curry and green gram lentil. It is also important to note that puttu flour can be purchased ready-made in stores and can be used for a variety of puttus. The most common type of puttu is red rice flour. Red rice flour is prepared by roasting it with water and salt.
A simple and healthy steamed rice cake, puttu is a popular breakfast dish in south india. It is made with rice flour and grated coconut and is traditionally served as a morning breakfast. It can also be made from wheat, ragi, and red rice. A puttu recipe can also be used for idli recipes. If you make it in an idli cooker, you will be able to serve it as a healthy snack.
Ragi puttu
The idli cooker can be used to steam ragi puttu. To make this dish, you will need a deep aluminium vessel, a bowl that will fit on top, and some cotton string. You will also need a large bowl and a multi-layered cheesecloth. You can also use a puttu maker. When cooking puttu in an idli cooker, cover it with a damp muslin cloth and steam it for 2 to 3 minutes.
When cooking ragi flour in an idli cooker, make sure to use a large bowl or a puttu maker. Place ragi flour in the bottom and add salt, water, and elachi powder. Mix well, but do not over-mix. Puttu should form a tight ball when you squeeze it, and should crumble when you drop it. Puttu is then ready to serve! To prepare ragi puttu in an idli cooker, use a cup puttu gadget. You will layer coconut and puttu mixture on top of the coconut. Then, you can add banana slices and a bit of raisins. Once the puttu is cooked, place it over the steaming water. It will take about 7 to 10 minutes to cook completely.
To make ragi puttu, first make a dal (steamer) and a wide plate. Add ragi flour and water and mix well until you have a crumbly texture. Once the ragi flour is crumbled, transfer it to a damp cloth and tie it loosely. Then add water slowly, while stirring the batter regularly to prevent lumps.
Make a dal-like ragi puttu in an idli cooker. Puttu is traditionally served with black chickpeas curry or kadala curry, but it can also be enjoyed plain or with a teaspoon of sugar. Ragi puttu can be tricky to make, as it must be just the right consistency. It should be moist enough, but not so much that it falls apart when you try to eat it. This recipe will make enough puttu to serve up to four people.
Kuzha puttu
Kuzha puttu is a delicious, steamed rice cake, typically served as a breakfast item. It is traditionally made with puttu flour, rice, and grated coconut and is often served with kadala curry or coconut chutney. Unlike idli, puttu does not need to be soaked before cooking. If you want a less greasy version, you can use plain flour instead of coconut.
To make puttu, combine one cup of puttu flour with a small amount of water and a teaspoon of salt. The ratio of flour to water will vary depending on the quality of the rice flour. Using your fingertips, mix the puttu flour until it is crumbly and holds a shape. The kuzha puttu maker will have a perforated plate at the bottom. Pour the kuzha puttu flour into the bottom of the cooker.
The water level in the idli cooker should be about one-half inch below the level of the cylinder. Puttu should steam for about 10 minutes. Do not press the coconut too hard into the puttu maker. This will prevent the steam from passing through. Then, remove the puttu and let it cool. The steaming process will take a bit longer for the first batch but it will get quicker as you cook more puttu at a time.
The puttu maker is an essential kitchen tool. You can use it to make kuzha puttu in your idli cooker, and it works well to steam the puttu in a pressure cooker. To use the puttu maker, simply insert the hole of the maker over the steam vent on your idli cooker. After cooking, puttu will look and smell delicious. Remove the puttu from the steamer and use a stick to push it over a plate. Serve with kadala curry or papad.
To prepare kuzha puttu in the idli cooker, place a plate in the pot with water. Pour the rice flour mixture into the idli pot. Allow the rice to steam for about ten minutes, or until it starts to bubble. If the pittu is done, serve it with sugar or kadala curry. Kuzha puttu is ready to serve.
Rice flour puttu
To make puttu in idli steamer, you need to add one cup of rice flour to a wide-mouthed vessel. Add one-third teaspoon salt and the desired amount of water. Stir together with your fingertips. If you are using fine-ground rice flour, it might not give the required consistency. Pour this mixture into the perforated rack. Place the perforated rack over a pot of boiling water. After that, squeeze the dough with the tip of your fingers.
Make a bowl of rice flour. Puttu should be damp and not dry. To prevent it from cracking, add grated coconut to the mixture. Some coconut should be added when steaming the puttu. The mixture should have no lumps and be moist enough to hold the shape of the balls. If it’s too dry, it may crumble when boiled. After steaming, add the remaining coconut to the puttu.
If you do not have a puttu maker unit, you can still make puttu in idli steaming trays. If you do not have one, you can fill the trays with moistened flour. Pressing the flour may result in uneven steaming, and the steam will not pass through. If you want to add additional flavor, you can also add onions and curry paste.
You can use any kind of flour to make puttu, although rice flour is the most common. The texture of the dough is not like that of a traditional dough. It is more of a coarse-ground mixture than a dough. It’s important to add a bit of moisture to the puttu batter. You should sprinkle the water slowly and quickly. If you don’t have a puttu maker, you can buy one at any super market.
To make puttu in the idli cooker, first soak red rice for three hours. When it is ready, spread it out on a cloth and let it sit for 15 minutes. Next, grind the rice flour until it is the consistency of a paste. Then wipe off any lumps. Steam the puttu mixture for about 20 minutes until it has the consistency of a powder. Place the rice flour in a bowl and let it cool.
About The Author
Zeph Grant is a music fanatic. He loves all types of genres and can often be found discussing the latest album releases with friends. Zeph is also a hardcore content creator, always working on new projects in his spare time. He's an amateur food nerd, and loves knowing all sorts of random facts about food. When it comes to coffee, he's something of an expert - he knows all the best places to get a good cup of joe in town.