Thursday, November 6, 2008

Wheat Puttu


Wheat flour - 1 cup
Grated coconut - 4 tsp
Cinnamon - 2 or A pinch of cinnamon powder
Salt - 1/2 tsp.
Sugar - 4 tsp
water - 1/4 cup
Ghee - 1 tsp


1. Roast the wheat flour in a pan for 5 mins and let it cool.
2. Mix salt with the wheat flour. Sprinkle water on the flour little by little and wet the flour. Consistency we can say like, the flour should be wet, but when you try to make as ball, it should break and should not stick with each other like dough. You can see the picture below.
3. If you have the puttukuzhai(puttu making vessel), add 1 tsp of coconut first, then 3 tsp of the prepared mix, then coconut again and then prepared mix again, until it fills. (OR)

If you don't have that puttukuzhai, you can make using idly vessel. Spread a white cotton cloth in the idly plate and spread the prepared mix. In the middle keep the coconut and cover it with the cotton cloth, just bring the 4 corners to the middle(see pic below). If you do not cover, because of the steam, it will stick to each other and will be like cooked dough.
4. Steam it for 10 mins.
5. Change it to a vessel, add ghee, sugar and cinnamon and mix well. Nice aroma will tempt you to eat hot.

Before baking, puttu flour should be like this:

Spread like this in a idly plate:

Cover it and its ready to bake:


Those who are in diet can have this wheatputtu, but reduce the amount of coconut and sugar. Avoid ghee. You can also mix pappad and banana with this. Same way you can also prepare ragi and rice puttu. I'll post them soon.