Puttu is a breakfast dish widely known in the South Indian states of Kerala, Tamil Nadu and parts of Karnataka, as well as Sri Lanka. Puttu means "portioned" in Tamil and Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside.
Puttu was first mentioned in the book titled Thirupugazhu, written in the 15th century, by the renowned Tamil poet Arunagirinathan. Many historians have observed that the Malayalam language had developed in the 8th century.
Clay puttu kutti is an awesome product to make steamed puttu (rice cake).
How to Clean:
For general and deep cleaning, allow the earthen pot to soak overnight in the sink in water mixed with baking soda. Add 3 tablespoons of baking soda per liter of hot water. Wash the pot with a soft bristle brush or nonmetallic scrubbing pad. Do not use abrasive scouring powders because they will clog the pores and make the pot useless. Salt can be used as a non-toxic alternative to chemical cleaners. Sprinkle salt into the pot and scour it using a scouring pad. Rinse the pot with warm water and allow it to dry.
If any mold forms during storage periods sprinkle baking soda inside the pot, then rinse with warm water using a brush to remove the mold. If clay pores become clogged, the pot should be cooked in boiling water for about 30 minutes.
Never use soap or detergent because the porous nature of clay will absorb the soap. The detergent may leave an unpleasant soapy taste and this flavor will leach back into your next clay pot meal.
After washing, make sure to store your earthenware in dry and well-ventilated areas. This will eliminate the risk of mold growth inside the pot.
If bacterial growth is of concern, dry the pots in a 200°F oven for 30 minutes before storing in a cool, dry place.