- Submitted by Beryl
(Cornmeal Puttu, Maize Puttu, Cholam Pittu, Steamed Corn Semolina Cakes)
Maize flour is made from Corn or Maize. One can get maize puttu flour (otherwise known as corn puttu podi) from any Indian grocery shop or order online. The puttu flour is fine in texture and is sometimes mixed with rice flour. Other brands sell broken corn which has a coarser texture. This can be used to make upma and puttu. If you find it very coarse, just grind it in a mixie couple of minutes. In western countries, coarse cornmeal is available which can be used for making puttu.
Be careful though, corn flour is totally different from yellow cornmeal and broken corn. Corn flour that is available in India is actually corn starch which is used to thicken soups. Look for corn puttu flour, broken corn or cornmeal.
The maize flour is mixed with water and salt and steamed along with grated coconut in a puttu maker to get nice, yummy corn puttu or you can call it maize puttu. This puttu not only has a nice aroma but also has a very eye appealing color.
Recipe for Corn Puttu
Preparation time: 10 minutes
Cooking time: 15 minutes
- Corn Puttu Flour (or Cornmeal) - about 3 cups (or 1/2 kg)
- Grated coconut- about 1 cup
- Salt- as necessary
- Water- as necessary
- As I have mentioned above, you can make this puttu with corn puttu flour, broken corn or cornmeal. The cornmeal and corn puttu flour is usually in the correct texture If you are using broken corn available from shop, you need to grind it in a mixie to make it little finer before making puttu.
- In a large wide vessel, take maize puttu flour (or cornmeal or broken corn). To this add salt and some water.
- Mix with hand and add water bit by bit when continuing to mix. Be careful not to add too much water, as it will change the consistency of the flour.
- It has to be made in a way that there should not be any lumps. When you take it in your fist, it should retain the shape of your fist and should not break down.The flour consistency is the key factor in making puttu, so give more care when making the flour. Sprinkle some grated coconut if you need more taste. This step is purely optional.
- In the puttu kudam (bottom portion of puttu maker), add water about half of its volume and keep it in stove and switch on it.
- Meanwhile, in the cylinder shaped portion of puttu maker, put the perforated disc at the bottom. Fill it with one layer of grated coconut, then add about 5 to 6 layers of prepared flour.
- Continue filling the entire height of puttu vessel with flour(5-6 layers) and coconut (1 layer), till it reaches the top. Then cover it with a lid and place it on top of puttu kudam.
- Wait for few minutes for the steam to come out of the puttu vessel. Wait for another 2 to 3 minutes for the steam to come out properly, then switch off the stove and remove only the top cylinder shaped portion of the puttu maker.
- In a plate, put the puttu by pressing it from backwards using a stick or spoon.
Serving Corn Puttu
- Just like other puttu varieties, corn puttu can also be enjoyed with banana, sugar or honey.
- It can also served with kadala curry (Black Chikpeas Curry), kurma or boiled green-gram and papad.
- If you do not like the taste of puttu made with just corn meal, you can add half cornmeal and half rice flour.
More Traditional Tiffin Recipes