Kerala Rice Puttu or Chemba Rice Puttu or Pittu is an authentic South Indian breakfast recipe especially in Kerala, Tamil Nadu, Karnataka and even in Sri Lanka. As puttu is a steamed food without any oil, it is a super tasty as well as super healthy breakfast option. It is commonly accompanied with Pazham, Payaru and Pappadam. It is so yummy and delicious.
Puttu is also accompanied with Kadala Curry, a gravy made with Black Channa. Both goes well with this puttu.
Those who are very much conscious about their health and diet, puttu – pazham, payaru & pappadam is one of the best breakfast/ dinner options. Traditionally,we make puttu with usual White Rice Flour or with Kerala Matta Rice Flour. I prefer the Matta Rice Flour Puttu, because it is more healthy than the other one. Not only healthy, it flavors divine like nothing.
Chemba Rice Puttu
Chemba Puttu made from Matta rice or Kerala Matta rice. In early centuries, royal families of south preferred this rice because of its unique flavor and health benefits.
Matta rice/ Kerala Matta rice is red in color and which is large in size. You could get this in any Kerala restaurant because it is their favorite variety of rice. It is one of the healthier varieties of rice available, its flavor is incomparable. Try including this rice in most of our meals will gradually improve our health.
Health Benefits of Chemba Rice
- Matta rice/ Kerala Matta rice is loaded with vitamins, minerals and also fiber.
- It helps to improve digestion and to manage blood sugar.
- It is also a good source of Calcium etc.,
Chemba Rice Puttu Podi
Kerala Puttu Podi is a coarse rice flour; not a fine powder. We could make puttu with both coarse as well as fine rice flours. But the texture of puttu will be better with a coarse rice flour. Now a days, many branded ready made Puttu Podi are available in the market
Best Accompaniments
Puttu with Kadala Curry is the most famous breakfast item from Kerala Cuisine. Puttu made out of Chemba Rice/ Kerala Matta Rice is one of the tastier and flavorful version of puttu.
Pittu may be accompanied with a traditional Kadala Curry or simply with some jaggery & grated coconut. Pazham, Payaru & Pappadam with puttu will be an yummy combination.
We could serve puttu with a vegetable stew, egg curry, chicken curry or even with a mutton curry.
Ingredients
- Chemba Puttu Podi – Chemba puttu podi is a slightly coarse podi/ flour. We could make puttu with any type of rice flour. If the flour is coarse, then we have to soak. No need to soak otherwise.
- Grated Coconut – Coconut will give a nice aroma and taste to the puttu.
- Salt – Salt is added to enhance the taste and for seasoning.
- Water – Adding water to make the dry puttu flour wet.
How to make Chemba Rice Puttu?
Take chemba puttu podi (coarse) in a bowl and add salt and equal quantity of water into it and mix well. Leave it aside for 20 to 30 minutes. I have used Double Horse Chemba Puttu Podi. This puttu podi is available in other brands also.
The quantity of water vary according to the coarseness of the puttu podi. If we use a fine puttu podi then sprinkle water little by little to get a scramble like mix.
Now the puttu mixture is ready to steam. Its texture should be like crumbles. That means, it is wet enough to make kozhukattai from the mixture and dry enough to break the kozhukattai to crumbles.
Fill alternate layers of soaked chemba puttu mixture and grated coconut in puttu maker.
Now steam this puttu in Kuzhai puttu maker for 10 minutes if you want to make kuzhai puttu. Or else you may steam it in idli pot also.
Transfer steamed puttu to a plate . You could serve this tasty chemba puttu with Kerala style Kadalai Curry.
Alternatively you may mix ½ cup jaggery (to taste) and 2 tablespoons of cooked Channa Dal with this steamed chemba puttu and serve it as sweet puttu.
Or serve this tasty flavorful puttu with Payaru and Papadam.
Recipe Card
Chemba Rice Puttu
Ingredients
Instructions
Mix equal quantity of puttu podi (coarse) and water; Add salt to taste. Let it soak for about 20 minutes.
If you are using a fine rice flour instead of a coarse one, no need to soak. That is, sprinkle water little by little and mix till you get the right texture. Right texture for puttu is, hold the flour tightly. If it is wet enough to form kozhukattai then stop adding water. If the flour is not wet enough then sprinkle some water and mix. Repeat this till you get a crumble like texture. Don't add too much water at once.Fill Puttu kuzhal by adding grated coconut & Puttu mixture layer by layer alternatively (dont fill tight).
Steam cook for 10 minutes.
Serve it with your choice of curry.
Note
If you tried this once this will surely take a place in your weekly diet.
Good
Nice