Paputtu

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.

Ingredients:
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.

Method:

* 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.

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Tekeli Pitha

  
I was contemplating whether to sign up for this Indian States' based marathon or not because of the scare the northeast Indian states gave me. I knew it was predominantly non vegetarian and getting interesting vegetarian recipes seemed almost impossible. Assam state was the only exception where there were hoard of recipes online from authentic sources. 
After going through them, pithas caught my attention and a couple of varieties of pithas were the first dishes that got cooked for this marathon. Pithas are usually made with a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. A pitha can be anywhere from an instant rice flour dosa to athirasam / ariselu. Depending upon the type of pitha prepared, they can be deep fried, slow roasted over a fire, steamed, baked or rolled over a hot plate. The savory varieties are eaten as breakfast or snack while the sweet varieties are reserved for desserts. 
I chose to go with tekeli pithas that I saw on the Assamese facebook page. Tekeli pithas are steamed rice cakes served over breakfast and there are again both savory and sweet versions of it. The savory version contains egg filling while the sweet one contains sweet coconut or black seseame seeds -jaggery. Pithas are prepared using a tekeli and hence the name. Tekeli being a clay pitcher with a long neck. I have given the method used by the locals and there are also online pictorial presentations how to prepare these pithas if anyone is interested. However I figured out that they can be just steamed like idlis and that's what I did. Traditionally, rice flour is prepared from scratch but store bought version works fine too.
It is hard to describe the taste of these pithas as I have never eaten anything similar. They were subtly sweet and it reminded me vaguely the chalimidi maybe because it is also made with rice flour.

Ingredients: (makes 5)
Rice Flour- 1 cup
Roasted scrapped coconut- 6 tbsp 
Sugar - 1/4 cup.
A pinch of salt 
Milk - little

Method:
* Combine together rice flour, coconut, sugar lightly with your fingers. Add water and milk just to bring the mixture together. Remember that a batter is not required here and we are looking for a coarse crumbly mixture. As I was preparing a small quantity of pithas and so used around 2 -3 tbsp milk to form the mixture. I didn't use any water.

Traditional method:
* Heat the water in a kettle. 
* Grease a kettle lid with butter. Fill it up with the rice flour mix.
* Tie the lid tightly with a muslin cloth and secure the top. Block the mouth of the kettle with another piece of cloth to prevent the steam from escaping.
* Place the lid on top of the boiling kettle of water and steam for about 20 minutes or until done.

How I did:

* I thought steaming in a cooker would be hassle free. I greased small cups / katoris and filled them with the rice flour mixture up to half, slightly pressing the mixture. 

* Place them in a pressure cooker without the whistle on and steam for about 20 minutes. 
* When done, remove them from the cooker, demould and enjoy.

* They are served warm with liquid molasses and cream / chilled sweet milk.

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