- Submitted by Dahlia on 24th Jan 2017
(Sivapu Arisi Pittu, Sigappu Arisi Puttu, Chuvanna Ari Puttu)
Red Rice is a variety of rice with a natural red color within its bran. There are several varieties of red rice itself available like the 'Bhutanese Red Rice', 'Kerala Rosematta Rice', 'Red Cargo Rice' etc. Whatever be the variety, red rice has several health benefits which makes it far superior to the regular white rice. Red rice contains high fiber, Vitamin B2, B2, B6, Iron, Manganese, Zinc and Calcium. The red color specifically comes from an antioxidant called as anthocyanin which makes it a great food that prevent cancer. It is also recommended for people with diabetes, high cholesterol and asthma.
Today I am specifically talking about the Red Rice from Tamil nadu. It is different from the Kerala rice. I enjoy puttu made with both these rice varieties because red rice in general have a nuttier flavor and aroma to it. When cooked as such, the rice water can be seen in pinkish color. Due to this high nutritional content, it is usually given to girls during puberty in Tamil Nadu. I have given the procedure to make red rice flour at home. These days you also get red rice puttu flour readily available in super markets. Be sure to try this tasty and healthy puttu.
Recipe for Red Rice Puttu
Preparation time: 10 minutes + 8 hours for making flour
Cooking time: 15 minutes
- Red Rice - 1/2 kg
- Grated coconut- as needed
- Salt- as necessary
- Water- as necessary
How to make Red Rice Flour?
- Wash the red rice in tap water a couple of times.
- Saok it for half an our. Drain the excess water.
- Spread the rice in a clean cloth and let it air dry. If you have good sunlight, 2 hours will be sufficient to dry it. If you dry it under the fan, it may take 6-8 hours.
- Grind it to a corase powder using a mixie. Another easier option is if you have a flour mill nearby, get it done there.
- Dry roast the flour in a heavy bottomed kadai for 3-5 minutes till it becomes very dry. Now you can prepare puttu or store it in an airtight container for later use. It will stay good for 2-3 months.
- Take required amount of red rice flour. I usually make with 2 cups of red rice flour. To this add some salt and mix.
- Sprinkle water and keep mixing with your hand just until the flour becomes crumbly. Do not add excess water.
- The flour should hold together when pressed between your palm but quickly crumble up. That is the perfect texture.
- Today I have used my cheratta puttu maker on top of my pressure cooker to make this puttu. First take water in the pressure cooker or the puttu kudam. Switch on the flame and bring it to boil.
- Put the disc in the puttu kutty and start filling. My cheratta puttu kutty make just one serving. So I just add 1-2 tbsp of grated coconut at the bottom, fill to the top with the prepared puttu flour and finally top with another 1 tbsp of grated coconut.
- Put the lid and carefully place it on the pressure cooker or puttu kudam.
- Within few minutes, you will see steam coming out of the top homes of the puttu kutty. Wait for another 3-5 minutes and you will get a nice aroma of steamed puttu.
- Remove it and push out the puttu using any thin stick or the one which comes with the puttu kutty. Enjoy it hot for best taste.
Serving Red Rice Puttu
- The traditional way of eating this puttu is by mixing it with some sugar or jaggery and optionally some cardamom powder. For healthier variation, you can use naatu chakkarai.
- Those who cannot have sugar for health reasons can enjoy with kadala curry (Black Chikpeas Curry) or boiled green-gram and papad.
Puttu Made With A Mixture Of Red and White Rice
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