Recipe: Appetizing Beetroot Putt (Puttu)

Recipe: Appetizing Beetroot Putt (Puttu) Delicious, fresh and tasty.

Beetroot Putt (Puttu). Beetroot puttu is nothing but beetroot poriyal made with grated beetroot. Whatever vegetables, if we grate/cut into thin slices and make stir fry with them, we used to call them by the name "Puttu" in our family. This kind of naming is quite common in tirunelveli district.

Learn more about how to cook beets here.

Puttu aka rice steamed cake is Kerala's traditional breakfast that is usually served with Kadala (black chickpeas/kala chana) curry or moong dal curry.

It is also relished with ripe banana, jackfruit or fish curry.

You can have Beetroot Putt (Puttu) using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Beetroot Putt (Puttu)

1. You need 1 cup of Rice Flour.

2. You need 1 of small Beetroot (grated).

3. It’s 1 pinch of Salt.

4. You need As needed of Water.

5. You need as needed of Coconut Scraping.

Puttu recipe calls for the use of coarsely ground rice flour and grated coconut.

We can't imagine putting together a list of beet dishes without including at least one classic borscht recipe.

This iconic beet-based soup is best eaten with a dollop of sour cream—and (in our opinion!) served cold.

Get the recipe at Natasha's Kitchen.

Beetroot Putt (Puttu) step by step

1. Roast the rice flour for few minutes. Do not change the colour. Keep aside to cool..

2. In a pan add 1/4-1/2 cup of water and add grated Beetroot to it. Boil for 2 minutes and keep aside to cool..

3. Now take the rice powder and add salt and mix. Sprinkle the beetroot water little by little and mix the rice powder. The rice powder should be like bread crumbs which are nor too dry and neither too wet. Close and keep aside for 5-10 minutes..

4. Now take a putt maker and boil water in the pot. Add scrapped coconut in the base of the cylindrical part and fill the putt mix and fill it. End again with some scrapped coconut. Fix it to the pot and steam until done. Its done when steam starts to come out from the top part. Take it out using a knife or papad stick by gently pressing from the bottom. Serve hot with Banana and Sugar or Spicy Kadala curry😋.

5. NOTE : Those who do not have a putt maker can do the same in a coconut shell. Give a hole at bottom of the shell and place it in a cooker lid. You should be able to easily take it out. Fill water in the cooker and close the cooker with lid. Place the shell and fill the putt mixture into it..

6. Close using a small plate or aluminum Foil. Give holes in foil so that steam can come out. Cook on low flame. When done remove and demold. You can also steam in a idli stand. Though shape wont be there, you can still taste it..

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It's also. hi lisa, i just read your recipe for beet smoothies. sounds great. but i would be interested to know your opinion as to using fresh beets vs beet powder. i have used both in the past for smoothies with soy milk, papaya, bananas, carrots, and whatever else in my fridge i want to get rid of.

Beet juice is hard to swallow and an acquired taste, but the promise of better oxygen supply, improved stamina are reason enough to make you grin and bear it.

Unfortunately, the risk of developing kidney stones due to the high oxalate content of beetroots, and the possibility of stomach upsets, or unsafe dips in blood pressure can be off-putting.

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