Chakka Puttu | Steamed Jackfruit Puttu

Malayalis die hard for their favorite jackfruit and this lockdown people In Kerala made maximum use of this chakka recipes. Unfortunately we were locked up too and I never thought could go home and enjoy the seasonal fruit of this year. But when things started relaxing a bit,we did drop home and am happy that we could relish a few ripe jackfruits before the season end. We have thenvarikka chakka in our backyard and luckily we got hold of one of them when we went. The thenvarikka chakka is one of the sweetest chakka that one could ever have among the best jackfruit. I have a few more recipes piled up in my drafts made with jackfruit which will be following through shortly. In the meantime, do check out the jackfruit recipes that I posted so far. Please do go ahead making chakka varetti and preserve for rest of the year. 

 

Puttu is another inevitable traditional item of Kerala and majority of malayalis love it too. I have been trying out a lot of varieties in puttu, please check the list below. Chakka puttu is one of them but I never got a chance to take pictures as mostly the breakfast tends to be the morning busy times so kept postponing. Chakka puttu is alternating the flour and grated coconut layers with few chopped tablespoons of ripe jackfruit. As ripe jackfruit is high in sugar so I just balanced the flour with ragi and rice flour which worked totally fine. You can always try adding rice flour alone to make this puttu. The ripe jackfruit should be nicely ripe such that you don't need any other accompaniment with this puttu and can be mixed and devoured. The chopped ripe jackfruit must be same as of grated coconut else the steam will be hard to escape through the layers as the chakka (jackfruit) tends to be sticky as it gets cooked.

Preparation time ~ 10 mins

Cooking time ~ 15 mins

Author ~ Julie

Ingredients

puttu podi / rice flour 1/2 cup

ragi flour 1/2 cup

grated coconut 1/2 cup

chopped ripe jackfruit 1/2 cup

salt to taste

Method

• Take the rice flour and ragi flour in a bowl,add salt to it and mix well. Sprinkle water slowly into the rice flour little by little,such that the rice flour is just moist and not drenched(check in between by trying to make a ball with your hands,if it holds together stop pouring water into the flour.)
• Place a pressure cooker or idli cooker with half filled water on stove.I used pressure cooker,close the lid.
• In the meantime, chop the ripe jackfruit small after removing the seeds. Remember to take equal portions of both jackfruit and grated coconut else it will be hard for the steam to come up if you increase the jackfruit more as ripe jackfruit tends to stick together as it gets wiltedand cooked thereby reducing space for steam to pass through the layers. Mix both coconut and chopped jackfruit.

• Take the puttu maker,add grated coconut -jackfruit at the base,fill in some prepared flour,then again  coconut -jackfruit alternate with flour till you reach the top.You can make as many layers as you wish in the puttu maker, I alternated it thrice.
  
• Close the puttu maker and place on the pressure cooker tip after removing the weight/regulator. Wait till the steam seeps through the flour and reaches the top. It takes slightly more time than regular rice puttu to cook and may take around 8-10 mins to cook through. Remove from heat and poke the base of the maker with a pointer or knife into a plate so that it comes out in proper shape. Puttu is ready to serve.

NOTES

* Just ripe jackfruit may not get taste good and you may need more sides. So take good ripe jackfruit for best results so that you can just mix it good and enjoy.

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