Kuzha Puttu – A scrumptious and wholesome breakfast dish with a mixture of candy and savory flavors
Kuzha Puttu is a conventional Kerala dish manufactured from rice flour, coconut milk and jaggery. It’s also known as as “puttu” or “kadala puttu” in numerous elements of India.
It’s manufactured from rice and coconut which are steamed in a cylindrical metallic container known as a puttu kutti. The rice and coconut combination is then poured into the container, which has been greased with ghee or oil. Kuzha Puttu is normally served scorching.
This dish is normally served for breakfast with a facet of chutney or sambar, nevertheless it may also be served as an accompaniment to different dishes like appam, idli, dosa, or iddiappam.
Kuzha Puttu Recipe
Kuzha Puttu – A scrumptious and wholesome breakfast dish with a mixture of candy and savory flavors
Servings: 2 folks
Components for Kuzha Puttu
- 1 cup Uncooked Rice Flour
- 1/2 cup Brown Sugar
- 1/2 cup Coconut grated
- 1/2 tsp Cardamom Powder
- little Ghee
- 8 to 10 Cashew Nuts
- a pinch Salt
Learn how to make Kuzha Puttu
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Dry roast the rice flour in a pan.
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Mix the sugar, coconut and cardamom powder in a bowl.
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Add salt and little water to the rice flour.
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Combine nicely and maintain apart for 10 minutes.
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Add a few of the rice combination to a puttu maker and add the coconut combination on prime.
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High up with the rice combination and coconut combination in order that there are 4 distinct layers – rice, coconut, rice and coconut.
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Steam prepare dinner for two to three minutes.
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Take away the puttu and switch to a plate or banana leaf.
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Warmth ghee in a small frying pan.
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Fry the cashewnuts and garnish the puttu with this.
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Serve.
