Puttu is a popular breakfast and snack item prepared in southern part of India especially in the state of Kerala. My mom made nice puttu like rice puttu, ragi puttu etc. for our evening snack during school days. Few years back my elder son was diagnosed allergic to rice and its preparations so I was on the lookout for recipes with other types of grains. That’s how I came across corn puttu. Flour for corn puttu is readily available in shops also.
Corn puttu is a really delicious variety of puttu made with corn flour and grated coconut. The puttu flour is fine in texture and is sometimes mixed with rice flour. For corn puttu, the maize flour is mixed with water and salt and steamed along with grated coconut in a puttu maker to get nice, yummy corn puttu or you can call it maize puttu. This puttu not only has a nice aroma but also has a very eye appealing colour. Try this really filling puttu recipe….you’ll love it…
Ingredients
- 1 cup Corn flour
- 2 tbsp. Grated coconut
- 1 tsp. Ghee
- 2 to 3 tsp. Sugar (or add as needed)
- Warm water as needed
- Salt, as needed
Method
- Take corn flour in a mixing bowl. Mix salt in warm water. Sprinkle water little by little to the flour and mix gently. Be careful not to add too much water, as it will change the consistency of the flour. The flour should look slightly crumbly in texture.
- It has to be made in a way that there should not be any lumps. When you take it in your fist, it should retain the shape of your fist and should not break down. The flour consistency is the key factor in making puttu. Sprinkle some grated coconut if you need more taste. This step is purely optional.
- Preheat puttu maker, spread some grated coconut then spread the crumbly flour and top it gain with grated coconut. Steam it for 10 minutes or until well cooked. Allow it to cool before removing it from puttu maker.
- Serve warm with bananas and poppadams or kadala curry.
