Puttu

Puttu is a very easy breakfast ofcourse well known to all kerala homes. Just sharing for others. Its a steamed rice flour dish. Puttu can be made from the white raw rice powder or the chemba rice powder. It is made in a long steamer which is called as puttu kudam in malayalam.
Below recipe will give about 2 to 2 1/2 tubes of puttu.

Puttu Powder - 2 cups (i used chemba one)
coconut grated - about 1 cup (use more or less as you prefer)
water - about 1/2 cup (a little more or less depending on the flour)
salt

Take puttu powder in a bowl, mix in salt.
Sprinkle water little by little and mix in.
At a point if you take some flour in hand and press, it will hold the shape.
In short the flour should be wet through, but should not go to dough form.
It will take a little practice to find the right amount of water.

Now in the bottom portion of the puttu kudam, fill 3/4 with water and bring it to boil.
In the top cylinder shape, put in the circle sieve first. Add about 2 spoons of coconut. Followed by wet flour, use gentle hands when filling it. half way through add some more coconut grated and then flour and finally coconut grated.
Close the lid.
Keep it on top of the bottom with boiling water.
Steam for 5 minutes. You will see steam coming out of hole on the top lid.
Take it and push it out with a long stick. I use the back of a wooden spatula.
Enjoy with kadala curry or which ever combination you prefer.

Idiyappam

Idiyappam is a steamed rice flour dish. This is the way its done in kerala homes. There will be a topping of coconut for each of them. I just omit it because in my home the accompaniment is always a stew or kurma which already has coconut in it. In a above picture its just a potato pal curry and idiyappam.

Ingredients:

Fine rice flour - 1 cup

water -about  1 and 1/2 cup

salt to taste

Method:

Boil water and add salt to it.

Take rice flour in a bowl, add hot water slowly stir until all the flour forms dough.

Depending on the flour use water. You may not need the full measure.(some flour might take only 1 cup )

Dough should not be too tight or too loose.

Close and keep for 5 minutes.

Once it cools down a bit but still warm,knead with hand to a smooth ball of dough.

Take the idli steamer and lightly oil the plates.

Take the seva nazhi or murukku achu with the small holes.

Place some dough and press into the idli plates.

Repeat until all the dough.

Steam them for 10 minutes.

Goes well with veg or non veg stew or kurma or egg roast or any of your favourite.