Puttu

Dassana Amit’s Kerala-style Puttu makes rice-and-coconut rolls in a cylinder steamer. Her account describes it as a breakfast preparation while keeping differently made regional and Sri Lankan versions separate.

This selection uses supplied puttu podi, the coarse rice flour named by the author. Salt and water are worked through it with the fingertips until it is moist and crumbly, with lumps broken apart.

Fresh grated coconut forms three layers around two portions of the same moistened flour. The cylinder is attached to a base vessel containing separate boiling water, which provides steam rather than another measured flour ingredient.

The rolls steam in the cylinder, cool briefly and are pushed out with a skewer. The author describes their soft, crumbly texture, mild rice flavour and gentle sweetness from fresh coconut.

Her finished Puttu is served hot or warm, with ready ripe banana selected as the separate accompaniment. The curry, stew, sugar-and-ghee and alternate steaming methods described elsewhere are other serving or preparation choices.