Hot puttu, a popular breakfast or light supper option, also means “portioned” in Tamil.
Coarsely ground rice flour is filled in stainless Puttu vessels, sprinkled gently with brown sugar centers, and steamed over high heat until it sets in the rice mixture.
Easy to make, the moisture content of the Puttu flour will determine its dryness or softness.
Since it’s bland, you can eat the Puttu with brown sugar and freshly grated coconut.
In the evenings, a stall outside Penang Street and China Street coffee shop sells Hot Puttu, three pieces for RM3.
How to Steam Hot Puttu?
It looks simple enough. The little towers of puttu containers are lined up and filled with a handful of ground rice.
Besides the Puttu, the vendor has three types of Kolkatai: sweet steamed dumplings made of rice flour.
Interestingly, these are hand-formed instead of made in molds.
All the varieties have coconut chunks and are delicious without being overly sweet. Five small pieces cost RM2.
Metal containers for steaming the hot puttu
Eswari fills the Puttu containers by hand.
The ready puttu is served with shaved coconut flesh and brown sugar. Photo: Doris Lim
Friendly and ever-smiling Eswari! Photo: Doris Lim
Another delicious treat is Puttu Mayong, sold in the evenings in Little India.
