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Monday, September 25, 2017

Mulayari Puttu | Bamboo Rice Puttu | How to make Mulayari Flour from scratch ??

Have you seen a plant grow from a seed since the time you plant in the soil?? Vague question ??
Actually I was just wondering the wait to see a sapling from the seeds once we plant the seed in soil, and then wait eagerly till it grows into a plant, gradually wait till it starts to bloom or bear fruits. But how about waiting 50-60 years for the plant to bloom flowers and seeds?? Seriously its hard to wait so long and am sure we will lose patience. That's about a few bamboo trees am talking about !! Some even take 100 years for a bamboo pant to flower. And so its cultivated from the wild mostly and tribals collect the bamboo rice which is a major income of their living.Heard lots about this grain until recently when I got to try my hands on.
Bamboo rice (mulayari) has lot of healthy benefits which I already listed in my payasam post so not re writing them. The grains look similar to brown rice. These grains require a soaking time of more than 12 hours to pound to a flour form and so that's the only drawback that I felt making this puttu. The puttu tastes similar to any whole grain puttu like gothambu puttu or chemba ari (kuthari) puttu. If you haven't seen mulayari(bamboo rice) then check out my post on mulayari payasam where I posted a pic of mulayari(bamboo rice). Do try this healthy puttu if you can find mulayari (bamboo rice).


Preparation time (including soaking time) ~ 12 hours
Cooking time ~ 15 mins
Serves~ 1.5 cups bamboo rice flour
            or  one cheratta puttu
Ingredients
mulayari / bamboo rice 100 gms

to make puttu
bamboo rice flour / mulayari podi 100 gms (approx)
salt to taste
water as needed
grated coconut 1/2 cup



Method

TO MAKE MULAYARI  PODI
  • Pick the stones and other impurities from the mulayari if any.Wash and soak the mulayari in water for 10-12 hours or overnight.
  • Drain the water completely and spread on a plate or on layers of paper towel for 20 mins. Transfer the rice to a blender and powder to smooth.
  • Sieve the rice flour using puttu sieve, please check this post for better understanding. Repeat the same step if you have more rice and add the left overs after sieving.
  • Lightly roast the flour in a pan for 2-3 minutes. Remove from stove and leave to cool. If you are storing the flour for long then, roast the flour very well or else it may go bad.

TO MAKE PUTTU
  • Add the flour in a bowl and add salt to taste. Mix well and add water little by little. Mix well to get bread crumb like texture or press down a little flour in your palm to make a ball. If you can make a ball then, it is perfect to make puttu. Leave aside for 5-7 mins covered. The water may be absorbed and if the flour looks dry, then add more water as needed and proceed to make puttu.
  • Heat a pressure cooker and add enough water, close the cooker without placing the weight/ regulator. Now in a cheratta puttu maker or cheratta or regular puttu maker, add grated coconut and then add the mulayari puttu podi. Alternate this with grated coconut in between till you reach the top. Finish with a layer of grated coconut.
  • Place this on the cooker and let it steam cook for 5 minutes once the steam seeps out of the top layer. If you are using cheratta then cover with a small plate or lid. Remove from cooker when its done and then transfer to a plate. Enjoy with bananas or kadala curry or pappadam.


NOTES
* Mulayari should be soaked well in water before pounding.
* Taste check the flour for salt before making puttu.
* Always check the amount of water in the pressure cooker or else the puttu and cooker may get burnt.

You may also like these- 
* Traditional puttu
* Ethakka Puttu
* Spinach- Carrot Puttu( Tri color puttu)
* Barley Puttu