Steamed rice cake (Puttu) from The Kerala Kitchen: Recipes and Recollections from the Syrian Christians of South India (page 37) by Lathika George

  • unsweetened grated coconut
  • rice flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on January 21, 2022

    Guess who got a puttu steamer today? Yes - why wait for breakfast to come around again. I made a nice steamed puttu (rice flour and coconut "cake") to eat with the godhi chutney podi and idly milagai podi from recent experiments. The puttu alone is pleasant but relatively uninteresting in texture and flavor. The idly milagai podi went very well with the puttu while the godhi cutney podi was less successful. The grain flavor from the wheat germ that I loved with the rice roti was less successful with the coconut. I expect to be trying puttus with salsas and chutneys in the coming days.

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