Puttu or steamed rice flour cakes with chickpea or kadala curry, a Kerala specialty breakfast…
Puttu or steamed rice flour cakes/funnel cakes are Kerala’s own breakfast dish. Puttu can be served with literally any kind of curry. However, puttu with chickpea or kadala curry tastes absolutely delish. In Kerala, black chickpea will be used for making curries. I prefer white chickpea, it’s available at all groceries.
For making puttu, puttu maker is required available at most Indian stores or on Amazon. I use Double Horse brand white puttu podi or rice flour, available at Indian stores.
Hot steaming puttu with kadala curry & pappadam, an absolute delight to the taste buds.
Kerala Puttu or Steamed Rice Cake
Puttu Maker that can be kept on the pressure cooker whistle hole
Puttu maker kept on pressure cooker whistle hole
Kerala Puttu Recipe
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Cook time
Total time
Author: Thasneen
Serves: Makes 5
Ingredients
- Double Horse brand white puttupodi- 2 cups
- Water- 2 cups
- Salt- ½ tsp
- Grated coconut- 1 cup
Instructions
- I always use Double Horse brand white putti podi or rice flour for making puttu.
- To a large bowl, add rice flour, water, and salt. Do not combine.
- Double horse brand puttu podi & water ratio is 1:1.
- Let the rice flour soak in water for 20 minutes.
- Using your clean hand, combine well without any lumps.
- Rice flour will be soaked well, all the water will be absorbed by the flour and will turn soft.
- I'm using the puttu maker that can be kept on the pressure cooker whistle hole.
- Add 2 cups water to a pressure cooker, close with the lid. Have to keep the sealing ring in the lid.
- Place over medium-high heat.
- Let the steam release through the whistle hole.
- Place the disc in the puttu maker.
- Add a tbsp of grated coconut.
- Layer with soaked rice flour till the brim of the puttu mold.
- Top with grated coconut.
- Close with the lid.
- Place the puttu maker on the whistle hole. The steam that's released through the whistle hole will cook the puttu.
- There will be 3 holes on the puttu maker lid. Cook for 3 to 5 minutes, let the steam release through all the holes.
- Remove the puttu maker from the whistle hole, open the lid & flip the puttu maker onto a plate.
- Puttu will fall nicely on the plate.
- Enjoy warm puttu with chickpea curry or any kind of curries. Or with ripe banana & sugar.
- Puttu has to be enjoyed while it's warm.
Kerala Kadala or Chickpea Curry
Kerala Easy Kadala ChickPea Curry- Instant Pot Recipe
Cook time
Total time
Author: Thasneen
Recipe type: Main
Serves: 5 people
Ingredients
- Coconut oil- 1 tbsp
- Dried bay leaves- 2
- Onions, chopped- 2
- Curry leaves- 1 sprig
- Ginger-garlic paste- 1 tbsp
- Tomatoes, chopped- 2
- Chili powder- 1 to 1½ tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Garam Masala- ½ tsp
- Salt- 1 to 1½ tsp
- Cooked chickpeas- 3 cups
- Water from cooked chickpeas- 1½ cups
- Cilantro, chopped- ¼ cup
Instructions
- Firstly, pressure cook 2 cups white or black chickpeas in 3 cups water till 2 whistles.
- Or pressure cook in the Instant Pot- add 2 cups chickpea and 2 cups water, to the stainless steel pot. Select pressure cook setting, set time to 20 minutes at high pressure. After 20 minutes of pressure cooking, let the pressure release naturally for 10 minutes and then do a quick pressure release.
- Drain the liquid through a strainer, save the liquid it's packed with flavor.
- I've cooked the curry in the Instant Pot. You can cook in a regular pressure cooker.
- Select saute setting on the Instant Pot, at medium temperature. Let the stainless steel pot turn hot.
- Add oil to the stainless steel pot.
- Add dried bay leaves.
- Add onions, season with ½ tsp salt; saute for a minute.
- Add ginger-garlic paste, combine well. Saute for a minute.
- Add tomatoes, combine well.
- Add all the spices & 1 tsp salt. Combine well.
- Add the cooked chickpeas and 1½ cups chickpea liquid, combine well.
- Close the pot with the lid.
- Cancel saute setting. Select Pressure cook setting, set time to 2 minutes at high pressure.
- We have added cooked chickpeas, that's the reason we have to only pressure cook for 2 minutes this way all the spices & flavors will be absorbed by the chickpeas & will taste delish.
- After 2 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid, combine everything well.
- Taste & add additional salt if required.
- Finally, garnish with chopped cilantro.
- Serve into a bowl & enjoy with puttu along with pappadam or crispy wafers.
