🇮🇳 Indian Vegetarian

Godhambu Puttu

Name: Godhambu Puttu
Prep time: 37 min
Cook time: 21 min
Total time: 58 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 1 tsp Sugar; 3 cups Wheat Flour; 2 tbsp Coconut Oil; 1 cup Grated Coconut; 1 tsp Green Cardamom

🇮🇳 Indian

Wheat puttu layered with coconut, Kerala breakfast steamed in a kutti puttu maker. Fermented batter, hot pan, fifty-year-old technique — south Indian breakfast engineering at its best. Serve with coconut chutney and hot sambar.

Prep 37 min Cook 21 min Serves 2 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Sugar1 tsp
Wheat Flour3 cups
Coconut Oil2 tbsp
Grated Coconut1 cup
Green Cardamom1 tsp

Instructions

1
Wash and soak the grains and dal; grind soft, mix with salt and leave in a warm spot until the batter rises and smells faintly sour.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Heat a cast-iron tawa or paniyaram pan over medium; a drop of water should dance and vanish.
4
Pour, spread with the back of the ladle in ever-widening circles, and trickle oil down the sides.
5
Cook till the underside is gold and lacy and the top loses its raw look, then flip or remove; serve immediately — they wait for no one.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Video: Wheat Puttu Recipe made from Aashirvaad Atta | Wheat Flour Recipes | Aashirvaad Atta Recipes · on YouTube