Roasted Banana Puttu Recipe – Kerala Breakfast Recipe – റോസ്റ്റഡ് ബനാന പുട്ട്2016-12-14
- Yield : 250 gm
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Roasted Banana Puttu Recipe – Kerala Breakfast Recipe – റോസ്റ്റഡ് ബനാന പുട്ട്
Roasted Banana Puttu is tasty and healthy puttu. The pazham or banana puttu is usually prepared with rice flour and banana. In this puttu, bananas are roasted in ghee and sugar.
Nendran Pazham or Kerala Banana is widely used in Kerala and is one of the staple fruits of the state along with other fruits such as Jackfruit, pineapple etc. This banana is of great nutritious value and it has a rich combination of energy value, tissue building elements, proteins, vitamins and minerals. It is a good source of calories, many other nutrients and enzymes. They are also packed with vital nutrients known for preventing tummy ulcers, its potassium content may help prevent the formation of kidney stones and protect against high blood pressure and stroke, the vitamins in bananas can help protect your eyesight.
They are also richer sources of Vitamin B-complex, especially Vitamin B-6 which prevents anemia. The Magnesium contained in them also helps develop strong bones in Kids. They are also rich in potassium which helps reduce heart risks, as potassium acts against the negative effects of sodium.
Hope you all enjoy this tasty and healthy breakfast dish.
- Nendran banana / Kerala banana - 2 nos
- Puttu podi ( Roasted rice flour ) - 200 gm
- Grated coconut - 100 gm
- Ghee - 30 ml
- Sugar - 20 gm
- Water - 100 ml
- Salt to taste
Take roasted rice flour in a bowl and add some salt. Slowly add water little by little over the rice flour and mix well. Continue this process till the flour becomes wet and smooth. Keep this aside for 10 minutes.
Cut the bananas into thin round pieces.
Heat ghee in a pan, add banana pieces into it and fry for 5 minutes on a low flame. Add sugar to this and mix well. Keep aside.
Take an empty coconut shell, the part which has eyes, scrape off the inside remaining with a spoon, rinse in water. There are three eyes in the coconut, poke the flimsy eye with a spoon to make a hole.
Put the small steel plate with holes, inside the chiratta puttu maker mould. Add 3 tbsp of grated coconut. Then layer the banana pieces on the side of the chiratta and rice flour. Again layer with grated coconut.
Heat water in a pressure cooker and when the steam starts coming out, place the coconut shell on the top of the nozzle of the pressure cooker and keep a napkin as a lid for the shell. Let it steam for 6 minutes on a medium flame. Switch off the flame.
If the puttu is cooked well then it will come out of the coconut shell very easily.
Tasty Roasted Banana Puttu is ready
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