Rava Puttu recipe | Semolina Puttu recipe | Sooji puttu recipe
Imagine a kitchen filled with the pleasant smell of roasted semolina and fresh coconut – a wonderful experience we’ll be exploring as we learn the secrets of making Easy Rava Puttu. This guide aims to make it easy for you to master this traditional dish, bringing a bit of South Indian flavor to your mornings.
What makes Rava Puttu special is its simplicity. This recipe keeps things easy without sacrificing the delicious taste, making it accessible whether you’re a kitchen pro or just starting out. Beyond its great taste, Rava Puttu is also a nutritious choice for breakfast. The mix of semolina and coconut brings a good balance of carbs and healthy fats to kickstart your day. As we go through the steps, remember that this dish isn’t just about flavor – it’s about keeping you nourished too.
Begin by ensuring you have roasted rava. If your rava isn’t roasted, simply dry roast it over medium heat until it takes on a slight color and releases a delightful aroma. For a softer texture in your rava puttu, give the crumbled mixture a quick pulse in a mixer jar. This technique results in a softer rava puttu. Give it a try, and you’ll experience the best rava puttu by following these steps.
Ingredients
- 1 cup rava (semolina)
- 1/2 cup grated coconut
- 1/2 teaspoon salt (adjust to taste)
- Water (as needed)
- 2 tablespoons ghee (clarified butter) - optional
Instructions
- In a mixing bowl, combine the roasted rava, grated coconut, and salt. Thoroughly mix for an evenly balanced flavor.
- Gradually incorporate water into the mixture, ensuring each bit of rava is moistened. A crumbly texture is what you're aiming for.
- For a traditional touch, layer your puttu maker. Begin with grated coconut, add the rava mixture, and repeat. The top layer should be grated coconut.
- Steam the mixture for 5-10 minutes until a fluffy, well-cooked texture is achieved. The steam should permeate through, giving that perfect consistency.
- (Optional) Enhance the flavor by drizzling 2 tablespoons of ghee over the steamed puttu.
Notes
- If your rava isn't roasted, dry roast it over medium flame until it slightly changes color.
- To achieve a softer texture in your rava puttu, grind or pulse the crumbled rava mixture in a mixie jar for 3 to 4 seconds. This simple step enhances the softness of your rava puttu.
- If you prefer sweet puttu, you can also mix jaggery with coconut while making. This goes well with banana slices.
Do not forget to check the raagi/millet puttu recipe.
FAQs on rava puttu recipe
Q. How crucial is dry roasting in the Rava Puttu preparation process?
Answer: Dry roasting enhances the flavor of Rava Puttu, adding a delightful aroma and nutty undertones. It ensures perfectly cooked semolina during steaming.
Q. Can I make Rava Puttu without a puttu maker?
Answer: Yes! Use a steamer or idli maker. Layer the mixture in a vessel suitable for steaming, alternating with grated coconut layers.
Q. What are some creative serving suggestions for Rava Puttu?
Answer: Serve with banana slices or sugar for a classic touch. For an adventurous twist, try it with kadala curry (chickpea curry). My picture is with chicken curry which is my favorite combo.
