Red Rice Puttu | Sigappu Arisi Puttu | kara arisi puttu | sigappu Arisi inipu puttu | arisi puttu | sweet rice puttu | sweet puttu | red rice flour puttu | navaratri inipu puttu | navartri spl | Navaratri prasadam | crumbled sweet puttu | navaratri sweet | festive sweet recipe | puttu with rice flour step by step pictures and video recipe. You can also check out the red arisi puttu. If you like this recipe pls SUBSCRIBE to my channel
Red rice puttu | sweet puttu is an healthy and tasty traditional indian sweet recipe. Puttu is traditionally prepared for Navaratri. Puttu stays good for 2 days at room temperature. Since we use raw coconut avoid storing longer
Can I skip soaking the rice?
soaking rice is a must for the best rice puttu as it gives the best texture. Always soak the rice till they come to the soft press stage
Can I skip parboiled rice
You can make the puttu with just red rice but I feel the puttu made by combining little idli rice stays soft
How long should I dry the rice?
Always use a colander to drain the excess water. Additionally spread the rice on a towel. Towel dry for around 5 minutes. Rice should be moist but not dripping
Why steaming rice rice
For soft red rice puttu double steaming helps. This method is preferred. You can roast the rice instead and make puttu
https://www.youtube.com/watch?v=videoseries
Can I pulse-grind rice?
Avoid pulsing as rice might not cook properly. Always grind the rice. Mix well in between and grind into smooth fine powder.
Sugar quantity
Adjust according to your preference. You can use white sugar, brown sugar or country sugar. Add in batches and mix; taste and add more. If you are using jaggery make a syrup to double string then prepare puttu.
https://www.youtube.com/watch?v=videoseries
Keep the steam cooked rice closed
To avoid the rice from turning dry always keep the cooked rice grits till we mix with water
Crumble the steamed rice grits well
Before adding the water make sure it us lump free. After steaming also crumble the rice grits again. Then add cococonut
Coconut
Coconut gives soft texture and nice taste to the puttu so don’t skip. Always add more more coconut for best puttu
Indian sweet
Ingredients
1+1/2 cup red Rice
1/2 cup parboiled rice
Little salt
Water as needed
1/2 teaspoon cardamom powder
1 coconut, grated
Sugar, to taste
20 cashews
3 tablespoon ghee, heaped
How to make Sigappu arisi puttu with step by step pictures
- First wash and soak both rice for 4 hours
- Drain the water using colander
- Grind the moist rice into powder and sieve it. For the last batch, retain the coarse grits
- Cover the rice powder with a towel and steam in a idli pan for 30 minutes
- Turn off the heat and let the steamed rice cool until its manageable
- Transfer the steam rice to a wide vessel and ensure it is lump free
- Prepare salt water (mix salt with water) and sprinkle it over the rice powder. Combine well
- Check the consistency; able to hold and shape into kozhukattai but should crumble into granules easily
- Steam the mixture again for 20 minutes, covered with a towel
- Let it rest for 10 minutes after steaming
- Transfer the rice mixture to a wide plate
- Add grated coconut, cardamom powder and sugar. Mix everything well
- Temper cashew in ghee and them to the puttu mixture
- Combine everything throughly and let the mixture cool to room temperature
- Keep it covered until ready to serve
Ingredients
- 1 +1/2 cup red Rice
- 1/2 cup parboiled rice
- Little salt
- Water as needed
- 1/2 teaspoon cardamom powder
- 1 coconut grated
- Sugar to taste
- 20 cashews
- 3 tablespoon ghee heaped
Instructions
-
First wash and soak both rice for 4 hours
-
Drain the water using colander
-
Grind the moist rice into powder and sieve it. For the last batch, retain the coarse grits
-
Cover the rice powder with a towel and steam in a idli pan for 30 minutes
-
Turn off the heat and let the steamed rice cool until its manageable
-
Transfer the steam rice to a wide vessel and ensure it is lump free
-
Prepare salt water (mix salt with water) and sprinkle it over the rice powder. Combine well
-
Check the consistency; able to hold and shape into kozhukattai but should crumble into granules easily
-
Steam the mixture again for 20 minutes, covered with a towel
-
Let it rest for 10 minutes after steaming
-
Transfer the rice mixture to a wide plate
-
Add grated coconut, cardamom powder and sugar. Mix everything well
-
Temper cashew in ghee and them to the puttu mixture
-
Combine everything throughly and let the mixture cool to room temperature
-
Keep it covered until ready to serve
Video
