- Submitted by Beryl
(Godhumai Puttu, Atta Puttu)
Wheat puttu is our favourite breakfast, as it has all nutrients from wheat. It is very easy to make compared to Chapathi or Roti, which are very time consuming recipes. I made this puttu using the Whole Wheat Flour - Pure Chakki Atta, which you can buy from any Indian shop.
The cooking method of this puttu is very similar to that of other puttu varieties, the only difference is you need to mix the flour (with added salt and water) in a mixie in anti-clockwise direction or in the pulse mode for about 2 seconds to get the flour free of lumps and looking even.
All you need to cook this recipe are a puttu maker, wheat flour and mixie, which are available from any Indian grocery shops or you can get it online (like from Amazon).
Recipe for Wheat Puttu
Preparation time: 10 minutes
Cooking time: 15 minutes
- Wheat flour- 2 cups (about 1/4 kg)
- Grated coconut- about 1/2 cup
- Salt- as necessary
- Water- as necessary
- Take a large pan, put about 2 cups of wheat flour.
- Sprinkle some salt. Add little bit water here and there and mix with hand. The detailed steps of making puttu is explained here.
- Try not to add too much water, as it will spoil the puttu. Sprinkle water and mix till it reaches grainy texture (neither dough form nor powder form). Check the right consistency by taking some flour in your fist and press it. If it forms a shape and does not fall apart, that is the right consistency to make puttu.
- When mixed with hands, wheat flour tends to be sticky and form small lumps. For this take this roughly mixed flour and put in a mixie jar or food processor. Close the jar and operate it in anti-clockwise direction or pulse mode for about 2- 3 seconds. This will breakdown any lumps that are there and the flour will get mixed evenly.
- Sprinkle some coconut and mix into this flour, as it will enhance the taste of puttu.
- Now put the bottom portion of puttu maker (Tamil: puttu kudam) in the stove and pour water to half its height. Turn on the stove. Take the top cylindrical part of the puttu maker (puttu kutty). Put the perforated disc at the bottom.
- Put one layer (about 1-2 tbsp) of coconut, 6 layers (about 6 tbsp) of puttu flour. Again add one tbsp of coconut followed by 6 tbsp of puttu flour. Since my puttu kutty is a big one I had to add a third layer of coconut and puttu flour. If your puttu kutty is smaller, you may need just 2 layers. Add a final layer of coconut at the top.
- Try not to press with hand or spoon. Leave it in loose form, so that steam can come out easily. Keep this filled puttu kutty over the puttu kudam on the stove top. Some puttu kutty models have to be placed on a pressure cooker, if so do it accordingly.
- Wait for few minutes for the steam to come out. When there is a continuous flow of steam coming out, wait for few minutes and turn off the stove.
- Using a long stick or spoon, press the bottom of the puttu kutty and the steamed puttu slides out easily.
Serving Wheat Puttu
- Atta puttu can be enjoyed with banana, honey, white sugar or naatu chakarai for all those who have a sweet tooth.
- Those who love a spicy taste can have with kadala curry, Payaru (boiled green gram) and papad or egg kurma.
More Wheat Flour Recipes