As soon as I saw Umm Hamza’s post regarding her absence from her blog and her invitation for guest posts, I decided to jump at the opportunity. First of all, I totally adore her space mainly because of her simple yet tempting bakes and some very unheard of traditional recipes from Algeria. I am sincerely happy to be filling up while she, InShaAllah, has a lovely time with her in-laws… I chanced upon her blog during our interactions from the MENA Challenge and then on, it has been a warm relationship…
Deciding what to give to her was a little tough. After thinking a lot, I decided to ask her myself. She suggested me to share with her a Malabar recipe. I thought I must share a recipe close to my heart. All in my family has a soft corner for puttu so it is made at least once in two weeks. This is one variation which is delicious for breakfast – puttu steamed with a layer of chopped plaintains, all you need to do is to sprinkle some sugar, smash them up with your fingers and eat it up! 🙂 Read more of the post and the recipe on her blog right away…
Nenthrapazham Puttu ~ Plantain Steamed Rice Cakes: Guest Post for Halal Home Cooking
- 2 cups puttu flour
- 1 large ripe plantain chopped into small pieces
- Grated coconut as needed
- Put the puttu flour into a flat bowl. Sprinkle warm water and rub into it till it resembles bread crumbs.
- In a pressure cooker, pour enough water and allow to boil. Remove off the weight of the lid and close the pressure cooker.
- Layer in the small puttu maker – first little grated coconut, a thin layer of puttu flour, then a few slices of ripe plantains, and then complete it with the puttu powder.
- Close the lid and hook it on the weight holder.
- Allow to cook on high flame till vapor passes through and appears at the top. Keep the flame on minimal and simmer for 10 minutes.
- Take off the maker and slowly flip onto a plate. It will fall off in its shape.
- Enjoy warm with a dash of sugar and a hot cup of chai!
• While using your normal puttu steamer (the long one), layer the same way: coconut, little flour, plantain, more flour and repeat. The idea is that the coconut will allow steam to pass by so if we layer the plantains at the bottom, steam wouldn’t pass and the puttu will not get cooked.