non-vegetariandairy-free
kerala
Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
65 min
1030 cal
46gProtein
76gCarbs
60gFat
2Recipes
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Energy-giving Puttu with sweet steamed banana & fresh coconut - a perfect homestyle breakfast!
A quintessential Kerala breakfast, these steamed cylinders of rice flour and coconut are wonderfully soft and light. This traditional dish pairs beautifully with kadala curry, banana, or a sprinkle of sugar. The key to perfect puttu lies in achieving the right 'wet sand' moisture level in the flour, resulting in a fluffy, non-sticky texture.
Serving size: 2 pieces
Prepare the Puttu Mixture (10-15 minutes)
A wonderfully simple and traditional Keralan snack, 'Pazham Puzhungiyathu'. Ripe Nendran bananas are steamed until perfectly soft and fragrant, enhancing their natural sweetness. This wholesome dish is ideal for all ages, from babies to adults, and is ready in under 20 minutes.
Serving size: 1 banana
A fundamental ingredient in South Indian and many tropical cuisines, freshly grated coconut imparts a subtly sweet, nutty flavor and moist texture. This guide provides simple, step-by-step methods to crack, extract, and grate a whole coconut at home, unlocking authentic flavors for your curries, chutneys, and desserts.
Serving size: 0.5 cup
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Energy-giving Puttu with sweet steamed banana & fresh coconut - a perfect homestyle breakfast!
This kerala dish is perfect for breakfast. With 668.6600000000001 calories and 8.3g of protein per serving, it's a nutritious choice for your meal plan.
Layer the Puttu Maker (5 minutes)
Steam the Puttu (8-10 minutes per batch)
Serve Hot (5 minutes)
Prepare the steamer. Pour about 2 cups of water into a steamer pot, an idli cooker, or a large pot with a steamer basket. Ensure the water level is below the basket. Bring the water to a rolling boil over medium-high heat.
While the water heats, wash the Nendran bananas thoroughly. Using a knife, trim off both the top and bottom ends. This helps the steam to cook the banana evenly.
Carefully place the whole bananas on the steamer rack or plate. Arrange them in a single layer, ensuring there is some space between them for steam to circulate freely.
Cover the pot with a tight-fitting lid and steam for 10-12 minutes. The bananas are perfectly cooked when their skin turns a dark, almost blackish color and you see splits or cracks appearing along the peel.
Turn off the heat. Using tongs, carefully remove the hot bananas from the steamer and place them on a plate. Let them cool for 2-3 minutes until they are safe to handle. Peel back the skin and serve warm, either plain or with an optional drizzle of ghee.
Prepare and Crack the Coconut (5 minutes). First, locate the three 'eyes' at the top of the coconut. Pierce the softest eye with a screwdriver or a sharp knife and drain all the coconut water into a glass. This water is delicious and hydrating. To crack it, hold the coconut firmly in one hand over a bowl and tap it sharply around its 'equator' with the back of a heavy cleaver or a small hammer. Rotate the coconut as you tap until a crack forms and it splits into two halves.
Loosen the Coconut Meat (5 minutes). To make the meat easier to remove from the shell, use one of these methods. Method A (Heat): Place the coconut halves directly on a low gas flame, shell-side down, for 2-3 minutes. You may hear a crackling sound. Method B (Freeze): Place the coconut halves in the freezer for 30-60 minutes. The cold temperature will cause the meat to contract and pull away from the shell.
Remove the Meat from the Shell (5 minutes). Once cooled enough to handle (if using the heat method), insert a sturdy, blunt knife or a spoon between the white meat and the hard shell. Gently pry the meat out. It should come out in large pieces or as a whole half-cup.
Grate the Coconut Meat (5 minutes). Rinse the coconut pieces to remove any shell debris. If desired, you can peel off the thin brown skin with a vegetable peeler for a pure white result. Choose your grating method. Method A (Food Processor): Cut the meat into 1-inch cubes and pulse in a food processor with the shredding disc until finely grated. Method B (Box Grater): Use the medium-sized holes of a box grater to shred the coconut pieces.