Godhumai puttu / Wheat puttu

Puttu is a popular breakfast and snack item prepared southern part of India especially in state of Kerala. My mom makes nice puttu like rice puttu, ragi puttu for our evening snack during school days. I have already posted rice flour puttu, ragi sweet and savory puttu,and kambu puttu, now i have tried godhumai/wheat puttu which was my second attempt and it was very perfect. My first attempt was failure and also ended up making chappathi. Wheat puttu was really amazing than any other puttu because of it nice aroma and taste. My daughter is not big fan of puttu but she liked wheat flour puttu to the core. She also asked for a refill.

Ingredients:

Serves: 3 people

• 1 cup – Wheat / godhumai ( i used whole wheat flour)
• 2 tbsp – Grated coconut
• 1 tsp – Ghee
• 2 to 3 tsp – Sugar (or add as needed)
• Warm water as needed
• Salt as needed

Preparation method:

1. Dry roast wheat flour over medium or low flame, continue roasting for about 5 to 10 minutes or until you get nice aroma and raw smell goes. By the time wheat flour would have changed its color to a slightly brown color not too dark. Remove from the stove. Be attentive while roasting the wheat flour. Because flour will easily get burnt and might smell bad too. Also it will spoil the taste of puttu.
2. Transfer roasted wheat flour immediately to a mixing bowl, to avoid over frying of flour. Mix salt in warm water. When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and mix gently. The flour should look slightly crumbly texture as shown above.
3. Next comes the very important process that is, transfer the crumbly flour to a mixer grinder and give 1 or 2 pulse to get soft and lump free texture.
4. Meanwhile preheat idly cooker / puttu maker, spread the crumbly flour and steam it for 10 minutes or until well cooked. Allow them to cool.
5. Bring back the cooked puttu to the mixing bowl, add grated coconut, required sugar and ghee, mix everything well together and serve immediately.

Notes:

• The texture of puttu is very important to bring tasty and nice appealing puttu. while making puttu with wheat flour, you have to be extra careful while sprinkling water as too much of it will probably end up making chappathi or poori instead of puttu. So add water little by little and give a nice massage to the flour.
• The right consistency of puttu flour will allow you to create a small firm ball and when you crumble it will become powder.
• While making wheat puttu, it is very important and must to pulse the flour 1 or 2 times in blender to get nice, soft and lump free puttu.
• You can increase or decrease sugar and coconut as per your taste.
• I used idly cooker to make puttu, if you prefer you can use puttu maker.

 

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