Niru Puttu Flour Red 3.6kg

Puttu flour is coarsely ground red rice, milled for the steamed cylinders of rice and coconut eaten across Kerala and Sri Lanka. The coarser grind is what makes puttu crumbly and light, where a fine rice flour would steam into a dense block. Niru use red rice, which keeps its bran and gives a nutty taste and a warm colour.

How to use it

Sprinkle warm salted water over the flour a little at a time and rub it between your fingers until it feels like damp sand and holds its shape when squeezed. Rest it for ten minutes. Fill a puttu kuzhal or bamboo with alternating layers of grated coconut and flour and steam until steam pours from the top, about eight minutes. Serve with kadala curry, banana and sugar, or a fish curry.

Good to know

• 100% red rice
• High in fibre
• About 90 servings of 40g
• 3.6kg handled bag

For string hoppers, try Niru Roasted Red Rice Flour 3.6kg, and browse all our puttu and idiyappam flour.