Chef Nalan ji's another combination of puttu & peanut butter 🧿👌👌👌

Ingredients

• 1 cup Rice Flour (fine puttu flour, sifted)
• 1/2 cup Warm Water (around 40‑45°C, just warm enough to hydrate flour)
• 1 tablespoon Peanut Butter (crunchy peanut butter preferred for texture)
• 1 teaspoon Fresh Grated Coconut (unsweetened, finely grated)
• 1 tablespoon Masala Kappal (Spice Mix) (blend of chili powder and toasted coconut; optional store‑bought chaat masala)
• 1 cup Coffee (strong black coffee, brewed fresh)

Instructions

1. Hydrate the puttu flour

   Place the rice flour in a mixing bowl, add warm water, and stir gently until the mixture is uniformly moist but not soggy. Let it rest for 5 minutes so the flour fully absorbs the water.

   Time: PT5M

2. Add peanut butter and coconut

   Add 1 tablespoon of crunchy peanut butter and 1 teaspoon of fresh grated coconut to the hydrated flour. Mix quickly with a spoon until the peanut butter is evenly distributed, creating a slightly sticky dough.

   Time: PT2M

3. Load the puttu maker

   Grease the inner chambers of the puttu maker lightly with oil. Spoon the dough into each chamber, filling them about three‑quarters full. Close the lid securely.

   Time: PT3M

4. Steam the puttu

   Place the puttu maker over boiling water, cover, and steam for 7 minutes. The puttu is ready when it feels firm to the touch and pulls away cleanly from the sides of the chambers.

   Time: PT7M

   Temperature: 100°C

5. Prepare accompaniments

   While the puttu steams, brew 1 cup of strong black coffee. If you don’t have a ready masala kappal, mix ½ teaspoon chili powder with ½ teaspoon toasted coconut powder.

   Time: PT5M

6. Serve

   Remove the puttu from the steamer, gently press it onto a plate to flatten slightly, and serve hot with the spicy masala mix on the side and the cup of coffee. Enjoy the melt‑in‑your‑mouth peanut butter center as you sip coffee.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g