Oats puttu

Puttu (steam cake) is a traditional breakfast and dinner dish from the South Indian state of Kerala. Puttu can prepare with rice, wheat, ragi, or even semolina.  Oats puttu is rich in fiber and the gluten-free alternative with no compromise on taste! It is a good choice for cholesterol patients and general weight loss. This option also suits those who are not interested in oat porridge. Oats can be ground ahead of time and stored in an air-tight container for up to three months.

You can also check out my Wheat puttu , Ragi puttu and Rice puttu recipes.

Ingredients 

Ground oats, 2 cups (250 ml)

Water, ½ cup (125ml) +1 tbs
Salt, ½ tsp
Grated coconut, 1cup 

Preparation:

Take oats in a wide bowl and mix with salt.
Add water little by little and mix with your hands until it becomes moistened. Try to roll into a ball and see if it holds. If it falls apart, continue to add water. If you have large lumps, pulse in a grinder once or twice. Excess water can make it doughy, in which case can pulse with an extra tablespoon of dry powder. 
Bring water to boil in a puttu maker. Alternately fill the cylinder with one or two tablespoon coconut and three tablespoon oats, finishing with coconut. Close and cook till steam appears. Continue to cook for five more minutes. Switch off the flame and push out the puttu onto a plate with a rolling pin or ladle. 
Your oats puttu is ready. Enjoy with pappadam, banana or chickpeas curry. I prefer brown sugar over a banana.😋

Bonus recipe for a drink!

Add ½ tsp finely chopped ginger and juice of half a lemon in a cup of boiled water. You can also add a little organic turmeric and raw honey. This drink is great to boost your digestion and immunity! 

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