1. Puttu powder – 1 kg
2. Water – 600 milli
3. Salt – As required
4. Rippen banana (Ethapazham) – 300gm
5. Coconut scrapped – 1
6. Jaggery peeled – 100 gm
7. Crushed cumin seeds – 1 tsp
1. Prepare puttu powder adding sufficient water and salt and keep aside.
2. Take 200 gm banana and cut into two lengthy pieces.
3. Take 100 gm banana and cut into small pieces.
4. Mix jaggery, scrapped coconut, cumin seeds and 100 gm banana cut into small pieces.
5. Place lengthy pieces of banana on either side of puttu maker (puttu kutti) and place it in the steam for a short while.
6. Put two spoons of banana-coconut mixture into the puttu maker, and one row of puttu powder.
7. Continue the process to form layers till the puttu maker is filled completely.
8. Steam cook Ethakka Puttu and serve it hot with Ethapazha Koottu.
1. Etha pazham (well-ripen banana) – 300 gm
2. Banana of small type (Palayamkodan, Rasakadali, Matti or any other) – 50 gm cut into small pieces
3. Sugar – 3 small spoons
4. Boiled milk – ½ litre
5. Cardamom powder – A pinch
6. Cumin powder – A pinch
1. Steam cook 300 gm banana and grind well in a mixer.
2. Add sugar and milk to it and blend it well in mixer again.
3. Mix cumin powder and cardamom powder to it and transfer the contents to a bowl.
4. Add chopped banana to it, mix well and serve with Ethakka Puttu (Ethapazha Puttu).
Courtesy: Vanitha Magazine, May 1-14 2009
To read about the interesting story of Kerala’s traditional dish Puttu, also known by the name Steam cake, click the link.
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