Puttu – a traditional Kerala breakfast can be made using Rice, Wheat, Rava, ragi and so on. Rice Puttu was more common at my home. Rava Puttu was made only once in a blue moon. Rava Puttu happens to be slightly sticky when compared to Rice Puttu. Nevertheless, it has a really good taste. You can view the recipe for Rice Puttu here.
Here is the recipe for making Rava/Semolina/Sooji Puttu. I prefer to have this puttu with Kadala Curry or any other gravy. I like having Rice Puttu with Bananas and sugar.
- Rava/Sooji/Semolina – 2 cups
- Salt – to taste
- Warm Water – 1 cup (for mixing)
- Coconut scrapes – 1 cup
- Sugar – 1 tsp
- Mix grated coconut with sugar and keep aside.
- Dry Roast the rava on medium low heat for 10-15 minutes, stirring occasionally.
- Remove the semolina from heat when it starts changing color lightly. Allow it to cool.
- Add salt to the roasted rava. Sprinkle little water and start mixing it using your hand.
- Keep on adding warm water little by little and mixing till the rava becomes wet fully and resembles bread crumbs. I used around 1 cup of water for 2 cups of rava.
- Add 2 tbsps of coconut sugar mix to the bottom of a Puttu Kuti (mould for making Puttu). Then add rava mixture till the middle of the Puttu Kutti, followed by coconut. Continue adding Rava and finally some coconut on the top.
- Take water in a Puttu Kudam (Vessel for making Puttu) and allow it to boil. Place the Puttu Kuti on top of the Puttu Kudam and allow it to steam.
- Cook for 7-8 minutes after steam starts coming out of the Puttu Kutti.
- Serve this delicious Rava Puttu with Kadala (Chana) Curry, Cheru Payaru (Green Gram) Curry, Mutta (Egg) Curry or Bananas.
You can view photos of the Puttu Kudam and Puttu Kuti here.