Kerala Matta Rice Puttu Recipe
The Kerala Matta Rice Puttu is a traditional South Indian breakfast dish. The Puttus are fluffy steamed rice cakes of a crumbly texture which are steamed to perfection along with coconut. Even though this is traditionally served for breakfast, you can also serve the Kerala Matta Rice Puttu for lunch or dinner too.
Serve Kerala Matta Rice PuttuKadala Curry or with sugar & chopped bananas for a wholesome meal.
Other recipes that you can try are:
- 1 cup Red rice , parboiled
- 1 cup Fresh coconut , grated + 3 tablespoons more
- 1/8 teaspoon Salt
- 3 tablespoons Sugar
Directions for Kerala Matta Rice Puttu Recipe
To begin making the Kerala Matta Rice Puttu, wash and soak the rice overnight or for about 8 hours. Once the rice has soaked well drain the water and spread the rice on a kitchen towel.
Allow the rice to dry for about 5 minutes but ensure it retains a bit of the moisture, else the rice will not grind well in mixer-blender.
Grind the rice till it is mildly coarse. Do not grind the rice too much as it may get lumpy.
In a large mixing bowl, combine the powdered rice, sugar, salt and 3 tablespoons of grated coconut. Sprinkle 4 tablespoons of water on to the rice mixture and stir to combine well with your fingers.
The puttu mixture will be crumbly. When you hold the puttu mixture tightly in the palm of your hands it will hold together like a ball, when you release it, it will break apart. Thats the consistency we want to make the Puttu.
Keep the Puttu Rice Mix aside for 10-15 minutes.
Take a Puttu mould and place 3 tablespoons of shredded coconut followed by 8 tablespoons of the prepared Puttu Rice mix.
Repeat this process till the mould is full. Top off the mould with grated coconut.
Steam the Red Rice Puttu for 10 minutes on high heat.
Serve Kerala Matta Rice Puttu Kadala Curry or with sugar & chopped bananas for a wholesome meal.
Asha, a former finance professional, is settled in Bangalore with her husband and son. She pursued cooking as a hobby from a young age, however did not take it up seriously until much later. She got into food blogging after her son's birth since it gave her the flexibility that corporate jobs seldom offer. Being health conscious, she is on a perennial quest for easy to make, low on fat yet delectable recipes. Further food blogging piqued her interest in food photography, a skill that she is honing. She currently blogs at Spice Counter (www.spicecounter.com)