Banana puttu made using banana leaf

 Banana puttu made using banana leaf

 

Banana puttu made using banana leaf

A Traditional Kerala Delicacy with a Natural Twist. Banana Puttu is a delightful variation of the classic Kerala puttu—a steamed rice flour and coconut dish typically served for breakfast. What makes banana puttu unique is the use of ripe bananas mixed into the puttu, adding natural sweetness and richness. When this mixture is steamed inside banana leaves, it takes on a subtle, earthy aroma that elevates the dish to a whole new level. Why Use Banana Leaf? Aroma & Flavor: Banana leaves infuse a mild, herbal fragrance that enhances the banana and coconut flavors. Natural & Sustainable: Using banana leaves is eco-friendly and avoids the need for metal or plastic molds.Visual Appeal: The vibrant green wrapping looks beautiful and traditional, perfect for festive or special occasions.

 Ingredients:

* Roasted rice flour – 1 cup (puttu podi)

* Luke warm water -  nearly 1 cup

* Grated coconut – ½ cup

* Ripe banana (preferably nenthrappazham) – 1 or 2

* Salt – to taste

* Sugar - 1 tsp

* Water – as needed

*Banana leaves - as needed

METHOD :-

* Cut the banana leaf into small sheets. 

* To Prepare the Flour, In a mixing bowl, add the roasted rice flour, sugar and a pinch of salt.

* Sprinkle Luke warm water gradually and mix with your fingers until the flour becomes crumbly and slightly moist. It should hold shape when pressed but fall apart easily.

* Cover it and let it rest for 20 minutes. 

* After 20 minutes mix it with your fingers without any lumps. 

* Then Fold or roll the leaf into a small cylindrical shape and secure it using a string or a toothpick.

* Cut the banana into small pieces. 

* To start layering, Place the cylinder shaped banana leaf into a plate or bowl. To the cylinder shaped banana, First layer in some grated coconut as well, adjusting the ratio based on your taste. You can also layer the coconut separately if you prefer.

* Then add some prepared rice mixture. 

* Then add some banana pieces, then layer it with rice flour mixture. 

* Finally layer it with some grated coconut.

Steam the Packets:

* Place the wrapped puttu in a steamer or idli pot.

* Steam for about 10–15 minutes until the banana leaf releases its aroma and the puttu is cooked through.

 Serving Suggestions:

* Serve warm, straight from the leaf, for an authentic experience.

* It pairs well with a drizzle of ghee or melted jaggery syrup

* Kadala curry (black chickpea curry)

Or just plain as a sweet, wholesome snack

Tips:

* You can use other varieties of banana, but Kerala nenthrappazham gives the best results in flavor and texture.

* Slightly overripe bananas work well as they blend smoothly and add more sweetness.

ENJOY!!!! 

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