Steamed rice flour (Puttu) [Mary Sebastian] from Paachakam: Heritage Cuisine of Kerala (page 160) by Sabita Radhakrishna

  • coarse rice flour
  • grated fresh coconut
  • Serves : 4

  • EYB Comments

    Can substitute home-made coarse rice flour, details in recipe notes, for store-bought coarse rice flour. See recipe tips for variations.

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

Accompaniments: Red fish curry (Meen vevichathu) [Annu Varghese]; Spicy whole green moong dal (Spicy pachai payir); Chickpea vegetable curry (Kootu kari); Dark brown chickpeas curry (Kadalai curry) [Meera Nair]

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

  • Eat Your Books

    Can substitute home-made coarse rice flour, details in recipe notes, for store-bought coarse rice flour. See recipe tips for variations.

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