Enriched wheat flour may be a good source of iron, thiamine, niacin, calcium, and vitamin B6, in addition to the above nutrients. Whole wheat may be a decent source of several vitamins and minerals, including selenium, manganese, phosphorus, copper, and folate. Whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or gluten intolerance. There are endless uses for wheat flour in cooking and baking, but it's most important in bread. Because wheat has a high gluten content (more than any other grain), it yields the most elastic dough. That makes wheat the flour of choice in yeast bread like brioche, flatbreads like pita, and the iconic sourdough loaf.
Traditionally, puttu was steamed in a coconut shell, but now we use stainless steel vessels. Puttu can be made in cylindrical shaped or cup-shaped vessel. I am here using a cup-shaped vessel. I remember my mother even use banana leaf to make puttu, which give an authentic flavour to the steamed cake. When I was small I enjoyed puttu with boiled green gram and Kerala Papad. We even love having kadala curry with puttu. My personal favorite was ragi puttu, which recipe I will be uploading soon.
Soft Wheat Puttu is one of the healthiest breakfast dishes made in the southern part of India especially in Kerala. There is a variety of puttu recipes made in each kitchen in southern India. Usually, puttu can be made with wheat flour, ragi flour, rice flour. Even in rice, we have two different varieties like white rice and Chamba rice. Wheat Puttu is one of the simplest of breakfast dishes with wheat flour sprinkled with water and required salt to form a coarse mixture. You can blend the wheat mixture in a blender for the best results of soft Puttu. The softened wheat mixture is later steamed in a Puttu maker with required grated coconut. Gothambu Puttu is a hundred percent vegetarian dish with not a drop of oil. The dish goes well with ripe bananas or any side dish like kadala curry, mutta curry etc or you can simply pair it with boiled green gram. I remember Wheat is nutritious, rich in vital nutrients required for the body. One serving of puttu gives about 15 percent of the total daily calorie requirement of a standard adult diet of 2000 calories. You will get a well-detailed recipe here that can be easily prepared at home.
- wheat/atta flour
- salt: as required
- water required to mix the flour
- grated coconut
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Preparation:
- Roast the atta/wheat flour until feels aromatic
- Remove from flame when flour is really hot and aromatic
- Allow it to cool and when it reaches room temperature can use directly or store in an airtight container for later use
- Add required salt and combine well
- Sprinkle water gradually and mix with your fingertips
- Try mixing without creating lumps
- The amount of water depends on wheat flour used, so add accordingly
- Continue mixing with fingertips
- The amount of wheat flour to water ratio is important for soft puttu.
- To check gently press a small portion between your palms then it forms lumps, if pressed, they break and crumbles. This means the correct amount of water is added, and flour is perfectly wet.
- Break all tiny lumps with fingertips.
- if could not break all the tiny lumps with fingertips, grind flour mixture in a grinder to break lumps. Grind in small batches and use the pulse option of mixer-grinder.
- Can clearly see the difference in the texture of flour (refer to picture)
- First place the perforated disc inside the vessel and add a layer of grated coconut and over it add a layer of wheat flour. If using a cylinder shaped vessel again place a layer of coconut and again a layer of wheatflour and finally grated coconut on the top.But if using shell like vessel you may not need to do make two layers.
- Cook until you see steam from the top vent.
- Transfer to plate and serve.
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