If you are looking to make your regular puttu more colourful and nutritious, try this pink puttu recipe made with beetroot juice. It retains the traditional texture of puttu while adding a natural pink hue and a mild earthy flavour.
Ingredients
- 1 cup chemba rice flour
- 3 tablespoons beetroot juice
- Salt, to taste
- 6 tablespoons grated coconut
- ¼ cup water (or as required, depending on the flour)
- 1 tablespoon milk
- 1 teaspoon black sesame seeds
- 1 teaspoon ghee
Preparation
In a large bowl, combine the chemba rice flour, two tablespoons of grated coconut, beetroot juice, black sesame seeds, ghee, milk and salt. Mix everything well using your fingers.
Gradually sprinkle water over the mixture, mixing continuously until the flour becomes evenly moist and retains its powdery texture. The flour should be damp enough to hold its shape when pressed lightly, but should crumble easily.
Fill a puttu maker by first adding a small layer of grated coconut, followed by the prepared flour mixture. Do not press the flour down; keep it loose. Top with another layer of grated coconut, close the puttu maker and steam for five to seven minutes, or until the aroma of cooked rice flour is released.
Transfer the pink puttu to a serving plate and serve hot.
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Serving suggestion:
Pink puttu pairs well with egg roast or horse gram curry and pappadom.
