Classic Kerala breakfast — gothambu puttu made with wheat puttu.
Ingredients
- wheat puttu
- Coconut oil for cooking
- 1/2 cup fresh grated coconut
- Salt to taste
- Accompaniments as required
Method
Make wheat puttu mixture: Take 2 cups gothambu (wheat) puttu podi or fine whole wheat flour. Add salt and sprinkle water gradually while rubbing until the mixture is moist and crumbly.
Test moisture: Squeeze a handful — it should hold shape and break apart when dropped. Add more water if too dry, more flour if too wet.
Add grated coconut: Have half cup freshly grated coconut ready for layering.
Fill puttu maker: Place disc at the bottom of the cylinder. Add a layer of coconut, then wheat flour mixture. Repeat ending with coconut.
Prepare steamer: Fill base vessel with water and bring to a strong rolling boil.
Attach and steam: Attach filled cylinder to the base. Steam 6-8 minutes.
Check: Steam should flow freely from the top holes.
Push out: Use the wooden pusher to push the gothambu puttu cylinder out onto a plate.
Check texture: Wheat puttu is slightly denser and browner than rice puttu with a nutty flavour.
Serve: Serve immediately with kadala curry, banana or sweetened coconut milk.