Puttu is one of the most popular breakfast of Kerala, prepared with rice flour and coconut and is generally served with Kadala (black Chickpeas) curry or ripe banana. I wanted to try something different than the traditional way matching with India’s Flag colours to commemorate Indian Independence Day. I have used Moringa (Drumstick) leaves to make green colour as it contains calcium, protein, iron and amino acids. It also is filled with antioxidants which boost your immune system. To get saffron colour I have used Carrot as it is rich in vitamins, minerals and fibre. Puttu is specifically prepared in a vessel called Puttu Maker which is a cylindrical tube attached to a steamer.
3cupsRice PowderWhite Rice Powder (Puttu Powder is recommended)
1cupMoringa (Drumstick) Leaves Puree
1cupCarrot Puree
2cupGrated Coconut
1cupWaterOr as required
Salt to taste
Instructions
Take three bowls (for three colours) and put 1 cup rice powder in each bowl
Add salt (as per taste) and plain water in batches to the first bowl and crumble the powder
Mix well with your fingertips. The wet rice powder needs to hold its shape when pressed in your palm and should break on further pressing. This is the correct consistency of the mix
Break all the lumps (if any) in the mix with your finger. Alternatively you can blend it in a mixer for two to three seconds using the whipper button
Add salt and drumstick (Moringa) leaves puree in batches to the second bowl and crumble the powder as in step two. Follow the steps three and four
Similarly, add carrot puree to the third bowl and follow above steps to mix it to the consistency
Take a Puttu Steamer - the cylinder - and add two tbsp of fresh grated coconut and spread it to cover all the holes
Add three tbsp of puttu powder mixed with carrot puree (for saffron colour of the flag) and spread it evenly
Add two tbsp of grated coconut on top of the powder and spread it. I have used coconut powder mixed with carrot puree (to make saffron colour) for this layer of coconut. You can use plain coconut as well
Now add three tbsp of white puttu powder (for the white colour of the flag) and spread it evenly
Add two tbsp of grated coconut (white) on top of the powder and spread it
Next is to add three tbsp puttu powder mixed with moringa leaves puree (for green colour of the flag) and spread it evenly
Add grated coconut mixed with moringa leaves (to make it green) on top of the powder and spread it
Take the steamer pot and add two glasses of water (about 500ml) for steaming
The steamer cylinder must be full. If the size of it is different, you may have to add more three tbsp of powder in each layer. Cover the cylinder with the lid and place it over the steamer pot containing water and keep it on medium flame
Steam for about 10 minutes or till the steam escapes out of the holes of the lid of the cylinder
Remove the cylinder from the steamer pot and push the Puttu using a wooden ladle from the back
Healthy Tri-Colour Puttu is ready to be served. Serve it with Kadala (Black Chickpeas) Curry or Ripe Banana and Papad
Notes
Add water and puree in batches to prevent the rice powder turning too watery
In case the water becomes more in the powder, add one or two spoons of rice powder and then blend it in a mixer for two to three seconds using the whipper button
If you do not have Puttu Steamer, you can use the Idly Maker as well