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Tuesday, September 29, 2015


Initially I thought of doing a travelogue on Coorg for today's post. However when it was time for action, the lazy me decided that figuring out where the pictures were, sorting and compiling them out in an order and writing about the places took longer time than writing down a recipe. I thought that the vacation rant can wait for another time and chose to go instead with an interesting breakfast recipe from the region.
There are several rice based breakfast dishes from Kodagu / Coorg region. Kadambuttu, nuputtu, akki rotti (which is a different version than the one popular in Bangalore - Mysore regions) to name a few. Today's recipe paputtu falls under the same category. Interestingly, the three dishes other than rotti are all steamed and are guilt free options.
Paputtu / paalputtu are steamed rice cakes from the region and the process of paputtu making is on the lines of an instant idli version. The similarities end there and paputtu are enticing with a mild welcoming flavor of cardamom and the creamy sweetness of coconut. These are not sweet from any angle and can be served with any spicy curry or butter and honey. If planning a sweeter version, increase the sugar quantity in the recipe and eat them as it is.
1 cup akki tari / coarsely ground rice
1 cup milk
1 cup water (Substitute with milk if preferred)
1/4 tsp. salt
1 tbsp. sugar
1/2 cup fresh shredded coconut
1 tsp. cardamom seeds, very coarsely ground

Utensils needed:
Idli Steamer / Pressure Cooker / Idli Cooker
Wide plates with raised rims like dhokla plate or plate idli set

Traditionally very coarsely ground rice is used for this recipe. Rice is washed, dried and ground such that each grain is divided into 3 to 4 bits. I don't grind rice at home and instead use the store bought rice rava when making paputtu. Since that rava is finer, I increase the quantity of rava in the recipe by more than 1/2 cup. It would be somewhere around 1&1/2 cups rava. Or one can decrease the liquid quantity in the recipe if using rice rava. Probably 3/4 cup each of water and milk should suffice.

* Wash and soak the tari in milk & water mixture along with the coconut for about 30 - 60 minutes.
* Next add the remaining ingredients and gently squeeze the coconut with hands until it releases milk.
* Prepare a steamer and bring water to boil. I used my pressure cooker without the whistle on.
* Grease the plate and pour the batter, filling only upto 3/4 ths.
* Place it in the steamer container, close the lid and cook on medium flame until done, about 20 - 25 minutes. The batter should look cooked and puttu should be firm to touch.
* Allow the puttu to slightly cool, cut into wedges and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56



Srivalli said...

Wish you got us the travelogue too Suma..:)..and papputtu looks amazing.what a lovely dish to start the day with!

Unknown said...

that is so delicious!!! this is new to me and is so simple and delicious!!

Usha said...

I agree with you on writing the recipes. LAst two days I did non-recipe posts and it took way too much time than I had anticipated. I would love to read about your vacation though.

Sandhiya said...

New recipe to me, looks so delicious.

Harini R said...

A new recipe for me. Sounds delicious.

Sneha's Recipe said...

Delicious and guilt free papputtu.

cookingwithsapana said...

What an interesting rice based dish.Looks delicious.

Priya Suresh said...

You are too good in writing about travelogue Suma, you should write about it.. Papputtu looks absolutely awesome and loving it.

Pavani said...

Very interesting recipe Suma. Sweet steamed idli looks fluffy and delicious.