Sorry, this was meant to be posted yesterday but I was out shopping and celebrating my 7th wedding anniversary. :). This dish instantly takes me back to childhood days when Ma and Grand-Ma used to make this as breakfast and evening snacks for me and my sister. There would always be a fight on who gets a bigger portion and a debate whether to have it with ripe banana or ripe plantains.It tastes equally good by itself too. This dish is a Keralan specialty but its equally popular in other Southern states of India too.
- 1 Cups Red Rice Flour like "Brahmins"(Available at Indian stores)
- 1/2 Cup Fresh or Frozen Grated Coconut
- 1/4 Cup Brown Sugar/Granulated White Sugar or less(depends on how sweet you want it)
- 2 tbsp Ghee(Clarified butter) or butter
- 3 tbsp Cashew
- 1/4 tsp Cardamom powder
- A pinch of Salt
- Steamed Rice Cake Maker(Puttu Maker) or Any steamer
- Fry the cashews with a tbsp of Ghee. Set aside.
- Mix salt and the rice flour in a small bowl.
- Sprinkle water to the powder, little by little. The flour should get barely coated with water to facilitate steaming.Should resemble a coarse meal. Do not make it soggy.
- If using Puttu Maker: Add a little grated coconut to the bottom of the Puttu Maker and small scoop full of moist flour. Alternate with coconut and rice flour and top it with grated coconut.
- If using any flat steamer: Mix the coconut and moist flour and add it to the top portion of the steamer vessel.
- Steam the contents for about 10-12 minutes.The steamed puttu would look like this if made using a puttu maker-
- Remove the steamed Puttu to a bowl and mix it with a tbsp of Ghee, roasted nuts and brown sugar.
- Serve warm by itself or with ripe banana/plantain, Strawberries like in the previous picture.