Red Rice Puttu - Sigappu Arisi Puttu - snack/snacks/breakfast

Other cooking reciepes

Red rice contains high fiber, Vitamin B2, B2, B6, Iron, Manganese, Zinc and Calcium. The red color specifically comes from an antioxidant called as anthocyanin which makes it a great food that prevent cancer. It is also recommended for people with diabetes, high cholesterol and asthma.

Ingredients

• Red Rice - 1/2 kg

• Grated coconut- as needed

• Salt- as necessary

• Water- as necessary

Red Rice Flour

1. Wash the red rice in tap water a couple of times. Soak it for half an our. Drain the excess water.

2. Spread the rice in a clean cloth and let it air dry. If you have good sunlight, 2 hours will be sufficient to dry it. If you dry it under the fan, it may take 6-8 hours.

3. Grind it to a coarse powder using a mixie. Another easier option is to get it powdered from a nearby flour mill.

4. Dry roast the flour in a heavy bottomed kadai for 3-5 minutes till it becomes very dry. Now you can prepare puttu or store it in an airtight container for later use. It will stay good for 2-3 months

This is the way puttu flour is made traditionally. Washing the rice removes any dirt. After making the flour, it is dry roasted in order to remove the moisture that the rice must have absorbed.

If you are sure that the rice is very clean, you can straight away powder it and store it. You do not have to wash, soak, dry or roast it.

Method

1. Take required amount of red rice flour. I usually make with 2 cups of red rice flour. To this add some salt and mix.

2. Sprinkle water and keep mixing with your hand just until the flour becomes crumbly. Do not add excess water.

3. The flour should hold together when pressed between your palm but quickly crumble up. That is the perfect texture.

4. Today I have used my cheratta puttu maker and the puttu kuzhal on top of my pressure cooker to make this puttu. First take water in the pressure cooker or the puttu kudam. Switch on the flame and bring it to boil.

5. Put the disc in the puttu kutty and start filling. My cheratta puttu kutty make just one serving. So I just add 1-2 tbsp of grated coconut at the bottom, fill to the top with the prepared puttu flour and finally top with another 1 tbsp of grated coconut. The regular puttu kutty takes 2-3 layers of coconut and flour mixture depending on its size.

6. Put the lid and carefully place it on the pressure cooker or puttu kudam.

7. Within few minutes, you will see steam coming out of the top homes of the puttu kutty. Wait for another 3-5 minutes and you will get a nice aroma of steamed puttu.

8. Remove it and push out the puttu using any thin stick or the one which comes with the puttu kutty. Enjoy it hot for best taste.