Mixing two of God’s Own Country’s absolute favourite delicacies, Kappa and Puttu, are every single Malayali’s dream come true. This delicious combination, Kappa Puttu, adds texture and a solid base to a plethora of side dishes that it can be consumed with. It accentuates the overall taste of the meal, and is an innovative recipe that shall surely sharpen every chef’s arsenal.
Tapioca (Kappa) - ½ kg grated
Puttu Podi (powdered rice) - ½ cup
Coconut (grated) - 1 cup
Salt - to taste
Method of Preparation
Boil some water in a pressure cooker. Now mix the grated tapioca with puttupodi (rice flour) by adding salt. No need to add water. After mixing, keep the contents aside.
When the pressure cooker starts letting out steam, place the puttu maker on top of the pressure cooker; fully covering the outlet of the steam nozzle. First put some grated coconut into the puttu maker and on top of it add some puttupodi (rice-flour) - kappa (tapioca) flour mixture.
Allow the steam to cook for about three minutes. Now remove the puttu-maker from the top of the cooker.
Serve hot. Relish your Kappa Puttu ideally with fish curry or chicken curry.