Though Tamilians also make Puttu or Steamed Rice cylinders, the Thengai-Puttu-Palam-Pappadam combination is a an authentic and famous Keralite cuisine. Click here to read the Wikipedia explanation. Do read it. It was nice and I liked the description they have given.
This is one of my favorite combination and when mom serves this she gives us a wholesome meal with boiled green gram added to this. So it becomes Thengai-Puttu-Palam-Pappadam-Avicha pachai payirru and we totally love this fivesome.
Oh god!!! I am drooling now… *sad*. Though mom makes this, her little-chef who wakes up only at 7am in the morning usually does not find the time and patience to make the entire list “early in the morning" though I love to eat them. So I usually drill down the menu to Thengai-Palam-Puttu...
Salt – ¼ tsp
Water – as needed
Grated coconut – 1 cup
Sugar – to serve
Chendoluvan / Red bananas
Cavendish banana/Pachai Palam – to serve
Papads – to serve
Green gram – 1 cup
Now sprinkle water and mix well rubbing in between the hands to incorporate the water into the flour and preventing lump formation.
Repeat this process till the flour gets a consistency where it retains the shape without breaking or crack formation as shown below.
Take the puttu kolal and wipe it dry.
Put the disc on the bottom. Sprinkle some grated coconut on top of the disc.
Add the rice flour till half-filled.
Sprinkle some more grated coconut. Repeat this process till the utensil is full.
Finish off with a layer of grated coconut.
Steam this till the puttu is done (You will see steam coming out of the holes in the kolal ~approx 10-15 minutes in medium flame)
Fry the pappads in oil. Boil the green grams with a pinch of salt (#3 whistles in pressure cooker). Drain water.
Push out the steamed puttu.
Serve with Sugar, Banana, boiled green grams, and pappadams. Cherish the combination!!!