Wheat steamcake

 Steamcake is a breakfast item in the South Indian states of Kerala, Tamil Nadu and Karnataka. There is white rice, red rice, wheat and ragi puttu powders. Layered with freshly grated coconut, it is a delightful dish. The wheat puttupodi is orangish brown in color. It can be prepared in a elongated puttukutti or coconut shell shaped puttu maker. The steamcake made in coconut shell puttukutti is called cheratta puttu. When prepared on slow flame, the puttu cooks little by little but entirely. When steam emanates from the holes on the top of the puttu maker, the scent that fills the kitchen is divine.

The innards of the puttu...

 

Wheat puttupodi - 1/2 cup

Coconut, grated - 3 Tbsp

Salt - a tad

Water - a splash

 

 

 

The practice...

 

Add puttupodi in a bowl. Sprinkle a teaspoon of coconut and salt. Add water in small batches and at the same time, work with your hands to incorporate the water. The puttupodi will become slightly moist. 

 

In the puttu maker, add overlapping layers of coconut and moist puttupodi so that the top and bottom layer consists of the coconut. There will be two layers of the puttupodi and three layers of coconut. Steam cook this by placing on the vent of a pressure cooker which is filled with some water. 

Serve hot with banana and roasted papad.